There is really nothing to add, this cake is the most amazing cake in existence and let’s be honest here… so tasty that I sometimes feel I’ve been to heaven and back. Yum-Yum-Yummy! You can also use, instead of the whipped cream and jam (the original) you can use lemon curd (I’ll put the recipe at the end after that of the Victoria Sponge).
- oil, for greasing
- flour, for dusting
- 200 g butter
- 200 g caster sugar
- 1 tsp vanilla essence
- 4 eggs
- 200 g self-raising flour, sifted
For the filling:
- strawberry jam
- 150 ml double cream, whipped
1. Preheat the oven to 190°C/gas 5.
2. Grease and flour two 20cm sandwich tins.
3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.
4. Slowly beat in the eggs one by one.
5. Fold in the sifted flour.
6. Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and springy when pressed.
7. Turn out onto a wire rack and leave to cool.
8. Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake on top.
For the lemon curd
- 2 unwaxed lemons, finely grated zest and juice
- 2 eggs, lightly beaten
- 50 g unsalted butter
- 175 g caster sugar
1. For the lemon curd: put the lemon zest and juice, eggs, butter and caster sugar in a heatproof bowl. Place this over a pan of simmering water and stir continuously until all the butter has melted – don’t let it boil or it will curdle. Continue stirring for about 15 minutes until the mixture is creamy and thick. Strain it through a sieve into a clean jar, and leave to cool before using it in the Victoria sandwich cake. This curd will keep in the fridge for a week or two.