Victoria Sponge with Strawberry Jam
A beautiful moist sponge cake topped off delightfully!
4 people
30 minutes
20 minutes
Ingredients
- 300 g Caster Sugar
- 5 large Fresh Egg
- 0 - Milk
- 300 g Self-Raising Flour
- 300 g SuperValu Butter
Filling
-
2
tbsp
Strawberry Jam
-
110
ml
SuperValu Cream
whipped
-
0
-
SuperValu Strawberries
sliced
Topping
-
0
-
SuperValu Icing Sugar
-
0
-
SuperValu Strawberries
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Soften the butter and beat in a large mixing bowl with the sugar. When this mixture is creamy and fluffy add in the eggs and the flour. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
- Transfer to two 8inch/20cm sandwich tins. Bake for 25–30 minute or until a skewer inserted in the centre comes out clean. Allow to cool.
- Spread some of the strawberry jam on both sponges. Fill the centre of the cake with freshly whipped cream and sliced strawberries.
- Dust with some icing sugar and decorate with some sliced strawberries.
