Classic Strawberry Victoria Sponge

A timeless British classic — light golden sponge sandwiched with whipped cream and Strawberry Jam. Simple, elegant and always impressive.

Ingredients

• 175g butter, softened
• 175g caster sugar
• 3 eggs
• 175g self-raising flour
• 1 tsp vanilla extract
• ½ cup A & J's Strawberry Jam
• 200ml thickened cream
• Icing sugar, to serve

Method

1. Preheat oven to 180°C conventional or 160°C fan-forced.
2. Grease and line two 20cm round cake tins.
3. Beat butter and sugar until light and creamy.
4. Beat in the eggs one at a time.
5. Fold through the flour and vanilla.
6. Divide the mixture between the prepared tins.
7. Bake for 20 to 25 minutes, until golden and a skewer comes out clean.
8. Cool completely.
9. Whip the cream until thick.
10. Spread Strawberry Jam over one cake.
11. Top with whipped cream and place the second cake on top.
12. Dust with icing sugar before serving.

A & J's preserve used: Strawberry Jam