Fresh Cream Victoria Sponge Cake recipe
A classic British cake made with fresh cream and strawberries.
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Cooking tools:
- Hand mixer
- Kitchen scale
- Cake tester
- Cooling rack
- Sifter
- Cake pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Paring knife
- Cutting board
Ingredients
- 200g softened butter (plus extra for greasing. I use Stork with Butter)
- 200g caster sugar
- 4 medium eggs (beaten)
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 200g strawberry jam
- 200ml double cream
- punnet of fresh strawberries
- 1 tbsp icing sugar (plus more for dusting)
- 2 x 20cm sandwich tins
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