Our fabulous vintage style Victoria Sponge Cake.
Perfect for a vintage afternoon tea date or high tea wedding party. Simple and easy to follow instructions.
Ingredients for a Vintage Victoria Sponge Cake
- 200 grams butter, softened
- 1 cup caster sugar
- 3 eggs
- 1½ cups flour
- 2 teaspoons baking powder
- ¼ cup milk
- ½ cup raspberry jam
- 2-3 tablespoons icing sugar
Preheat the oven to 180ºC. Grease and line 2x 20cm round cake tins.
Beat the butter and sugar together until the mixture looks pale and fluffy.
Gradually beat in the eggs one at a time, beating well after each addition.
Sift together the flour and baking powder and fold into the creamed mixture alternately with the milk.
Divide the mixture between the prepared cake tins.
Bake for 20 minutes.
Remove from the oven and leave in the tins for 10 minutes to cool. Remove from tins.
When completely cool, smother the bottom layer with whipped cream and chopped strawberries.
Place the top layer on. Dust with icing sugar on the top and decorate with more berries to serve.
Looking for more inspiration for your next tea party event? The Vintage Tea Party Book has lots of ideas, recipes, and inspiration for your next event.