Easter Victoria Sponge Cake

Easter Victoria Sponge Cake is a classic British dessert that is perfect for Easter celebrations. This light and fluffy cake is made with layers of sponge cake, whipped cream, and jam, and is sure to impress your guests.
To make this delicious Easter Victoria Sponge Cake, you will need the following ingredients:

For the sponge cake:

- 4 large eggs
- 200g caster sugar
- 200g self-raising flour
- 200g unsalted butter, softened
- 1 tsp baking powder
- 1 tsp vanilla extract

For the filling:

- 300ml double cream
- 4 tbsp strawberry jam
- Fresh strawberries, to decorate
To start, preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm cake tins with baking paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour and baking powder, and fold gently until the mixture is smooth. Stir in the vanilla extract.
Divide the mixture evenly between the two cake tins, and smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back when lightly touched.
Remove the cakes from the oven and leave to cool in the tins for 5 minutes, before turning out onto a wire rack to cool completely.
To make the filling, whip the double cream until it forms soft peaks. Spread the strawberry jam over one of the sponge cakes, and then spread the whipped cream over the top. Place the second sponge cake on top, and decorate with fresh strawberries.
This Easter Victoria Sponge Cake is a perfect dessert for any Easter celebration. The light and fluffy sponge cake is complemented perfectly by the sweet strawberry jam and whipped cream filling. The fresh strawberries on top add a burst of colour and flavour, making this cake a real showstopper.
Type: Dessert
Ingredients: Eggs, sugar, flour, butter, baking powder, vanilla extract, double cream, strawberry jam, fresh strawberries.