Strawberries & Cream Victoria Sponge

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Let's go back to basics with a classic vicky sponge!



200g Sugar
200g Butter
4 Eggs
200g Self-raising flour
1 teaspoon Baking powder
2 tablespoons Milk


6 tablespoons Jam
300ml Double cream
Strawberries halved


Preheat the oven to 190C or 170C for fan assisted ovens and line two cake tins with baking paper.

In a large mixing bowl, beat the sugar, butter, eggs, flour, baking powder and milk together until smooth.

Divide the mixture between the prepared tins and bake for 20 minutes or until baked through. Leave to cool.

Once cool, spoon jam on to one of the cakes, whip the cream until thick and spoon half on top of the jam, sandwich with the other cake and top with cream and fresh strawberries.

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