Clotted Cream Victoria Sponge Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C and grease two 8-inch cake tins.
• STEP 2.In a large bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the eggs, one at a time, beating well after each addition.
• STEP 4.Fold in the flour and baking powder until well combined.
• STEP 5.Divide the batter evenly between the prepared cake tins and smooth the tops.
• STEP 6.Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• STEP 7.Remove from the oven and let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
• STEP 8.Once the cakes are completely cool, spread a layer of clotted cream on one cake and strawberry jam on the other.
• STEP 9.Sandwich the cakes together and dust the top with powdered sugar.
• STEP 10.Serve the Clotted Cream Victoria Sponge with a cup of tea and enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• Be careful not to overmix the batter, as this can result in a dense cake.
• If you don't have clotted cream, you can use whipped cream as a substitute.

Storage and Serving

• Store the Clotted Cream Victoria Sponge in an airtight container at room temperature for up to 3 days.
• Serve the cake at room temperature for the best flavor and texture.
• You can also refrigerate the cake if you prefer it chilled.