Classic Victoria sponge cake
A timeless classic, this Victoria sponge cake recipe is a great one to have on hand. Served with whipped cream and fresh strawberries, it’s simple and delicious.
Note: + cooling time
- 180g Truvia For Baking Caster
- 200g unsalted butter, softened
- 1 1/3 cups (200g) self-raising flour
- 4 eggs
- 1 tsp vanilla extract
- 2 tbs reduced-fat milk
- 1 tsp baking powder
- 150ml thickened cream
- 250g strawberries
- Truvia For Baking Caster, extra, to serve
Preheat oven to 160°C. Grease two 18cm (base measurement) round cake pans and line the bases and sides with baking paper. Use an electric mixer to beat Truvia For Baking Caster, butter, flour, eggs, vanilla, milk and baking powder in a large bowl until pale and creamy. Divide between the prepared pans and smooth the surfaces.
Bake for 22-25 mins or until a skewer inserted into the centres comes out clean. Set aside in the pans for 5 mins before turning onto a wire rack to cool completely.
Use a clean electric mixer to whisk the cream in a bowl until soft peaks form. Slice one-third of the strawberries. Quarter or halve remaining strawberries.
Place 1 cake on a serving platter. Spread with half the cream. Top with the sliced strawberries and remaining cake. Spoon over the remaining cream and top with the remaining strawberry. Dust with extra Truvia For Baking Caster to serve.
Tip: To help the sponges rise, place a roasting pan filled with water at the bottom of the oven during baking.