Name: Easy Butter Sponge Cake
Prep time: 15 min
Cook time: 25 min
Yield: Makes 1 20cm round cake
Cuisine: British
Ingredients: 200 g softened butter; 1 cup caster sugar; 4 eggs, beaten; 1 ½ cups flour; 3 tsp baking powder; 2 Tbsp milk; ½ cup Craig's Strawberry Jam; ¾ cup cream, whipped

This is a classic – a deliciously light and moist Victoria sponge, perfect for afternoon tea.

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Makes 1 20cm round cake

Prep Time 15 minutes

Cook Time 25 minutes

Easy

Ingredients

200 g softened butter

1 cup caster sugar

4 eggs, beaten

1 ½ cups flour

3 tsp baking powder

2 Tbsp milk

½ cup Craig's Strawberry Jam

¾ cup cream, whipped

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Preheat oven to 190°C. Grease the sides and line the base of 2 x 20cm sandwich cake tins with baking paper.

Step 2

2. Cream together the butter and sugar until pale and fluffy. Add the beaten eggs to the mixture in 5 or 6 additions, beating well after each addition to thoroughly combine.

Step 3

3. Sift the flour and baking powder together and carefully fold in half to just combine. Fold in the remaining flour with the milk.

Step 4

4. Divide the mixture equally between the two tins and spread out carefully to fill the tins.

Step 5

5. Bake in the pre-heated oven for 20-25 minutes until golden and cooked. The centre of the sponges will spring back when lightly touched. Leave to cool in the tins for 10 minutes before turning out onto a cake rack to cool.

Step 6

6. When cold, spread one half of the sponge with Craig's Strawberry Jam, then top with whipped cream. Sandwich the two halves together and dust with icing sugar before serving.