A perfect Victoria sponge cake from Brockhampton Estate
If you feel inspired and want to have a go at making this tasty tea-time treat for a traditional tea-time feast.
- 175g (6oz) unsalted butter at room temperature, plus extra for greasing
- 175g (6oz) golden caster sugar
- 3 medium eggs
- 175g (6oz) self-raising flour, sifted
- 3-4tbsp of jam
- 250ml (9floz) double cream, whipped
- icing sugar to dust
- Preheat the oven to 190C (170C for fan oven) gas mark 6.
- Grease two 18cm (7in) sandwich tins and base-line with greaseproof paper.
- Cut the butter into small cubes and put in a large bowl with the caster sugar. Using a hand-held electric whisk, beat together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition and adding a spoonful of flour to the mixture if it looks as if it’s about to curdle. Using a large metal spoon, fold in the remaining flour.
- Divide the mixture evenly between the prepared tins and level the surface with a palette knife. Bake in the centre of the oven for 20-25 minutes until the cakes are well risen and spring back when lightly pressed in the centre.
- Loosen the edges with a palette knife and leave in the tins for 5 minutes. Turn out, remove the lining paper and leave to cool on a wire rack.
- Once cool, spread 3-4 tablespoons of jam over one cake, followed by a layer of whipped cream. Leave a ½ inch boarder at the edge of the cake as the cream will spread when sandwiched together.
- For a decadent finish layer some sliced strawberries to the sandwich filling.
- Finally, sandwich the two cakes together and dust with icing sugar before serving.