Queen Platinum Jubilee Victoria Sponge Cake

My take on a classic Victoria Sponge cake to celebrate the Queen Platinum Jubilee celebration in Jun. I adapted the cake from Mary Berry.

This Victoria sponge cake is the perfect way to round off any celebration!. Named for Queen Victoria, this traditional and quintessentially British dessert makes for the perfect party cake and goes great with a cuppa!. It is both incredibly simple AND something special-you can see why its popularity has endured for so long.

Ingredients:

• 4 eggs
• 225g castor sugar
• 225g self raising flour
• 2 tsp baking powder
• 225g butter, softened

For the filling:

• 5 tbsp strawberry or raspberry jam
• 150ml double cream, whipped

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and line 2 x 8 inch sandwich tins with a non-stick baking paper.

Beat together all the cake ingredients in a large bowl. Mix together until well combined with an electric hand mixer but be careful not to over mix.

Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

Bake the cakes on the middle shelf of the oven for  25 minutes. Check them after 20 minutes. The cake are done when they are golden-brown and coming away from the edge of the tins and spring back when lightly pressed.

Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.

To assemble the cake, place one cake upside down onto a plate and spread it with jam. Then spread over the whipped cream. Top the cake with the second cake, top-side up. Dust with icing sugar and decorate with some fresh strawberries, if you prefer.