Simmone's Victoria Sponge

A strawberry lovers delight, Simmone's Victoria Sponge is utterly delicious, buttery and light with a thick layer of strawberry jam to boot!

INGREDIENTS: 

For the cake: 

• 4 eggs, beaten

• 200g caster sugar

• 200g self-raising flour

• 1 teaspoon baking powder

• 2 tablespoon milk

• 200g butter, softened

• 1 vanilla pod

• 150ml double cream

• 1 tablespoon caster sugar

• 250g fresh strawberries

• 300g jar strawberry jam 
  

• Icing sugar, for dusting

METHOD: 

1. Pre-heat oven to 190C. Butter two 20cm round cake tins and line with baking paper.

2. In a large bowl, beat all the cake ingredients together until smooth. Divide the mixture between the two tins and smooth the surface with the back of a spoon. Bake for 20mins until golden. Turn onto a cooling rack and leave to cool completely.

3. For the filling, hull and slice the fresh strawberries. Score the vanilla pod and scrape out all the seeds.

4. In a bowl, mix the cream, caster sugar and vanilla seeds. Whip until you have soft peaks.

5. Place the bottom sponge in the middle of your serving platter or cake stand. Smear over the jam, then spread the cream over the top, top with the fresh strawberries.

6. Place the second sponge over the top, decorate with fresh strawberries, and top with icing sugar.

Recipe by Simmone Logue. Find her website here and her instagram here. Find her delish creations in store at our Potts Point and Leichhardt locations!