My husband is British and Victorian sponge runs in his blood. He just loooooves it and I just love this recipe! It’s a delicious rich cake to have at a high tea or simply just because.
320g unsalted butter, softened
320g self-raising flour, sifted
320g caster sugar
6 eggs, lightly beaten
2 tsp vanilla extract
300ml double cream
Icing sugar, for dusting
Pre-heat your oven to 170°C. Grease and line 2 x 20cm spring form cake tins with non-stick baking paper.
In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated.
Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins.
Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the non-stick baking paper.
Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar and serve.