Victoria sponge with strawberry jam filling

By Faeza
11 August 2016



¦ 250g unsalted butter, at room temperature

¦ 240g (2 cups) self-raising flour

¦ 200g (1 cup) castor sugar

¦ 4 extra large eggs

¦ 1 lemon


¦ 250g strawberries, sliced

¦ 5ml (1 teaspoon) strawberry jam

¦ 125ml (½ cup) cream

¦ 30ml (2 tablespoons) castor sugar


Preheat oven to 180°C. Grease and line 2 x 20cm sandwich cake tins.

Beat butter and sugar together with an electric beater or wooden spoon, until very light and fluffy.

Add eggs one at a time, beating well after each addition.

Sift in flour, finely grate over the lemon zest, fold it into the mixture (halve the lemon and save it for later).

Mix together until well combined.

Divide the mixture evenly between the tins.

Bake in oven for 30 to 40 minutes.

Mix together strawberries and jam.

Whip cream and add castor sugar.

Place one cake on a plate, spread with jam mixture and top with cream.

Cover with the next cake and sprinkle with icing sugar.