With the bright sweetness of strawberries and the luxuriousness of whipped cream, each slice is a harmonious balance of flavours and textures. Whether it’s for a special occasion or a quiet moment of indulgence, Victoria Sponge Loaf Cake is a celebration of classic baking at its finest, promising a taste of joy with every bite.
Ingredients:
- Sunflower or vegetable oil, to grease the tin
- 200g softened butter
- 200g caster sugar
- 4 medium eggs, beaten
- 200g self-raising flour
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 400g strawberries, washed and hulled
- 50g powdered sugar
- 200g strawberry jam
- Juice of ½ lemon
- 200ml double cream
Method:
Preheat the oven to 180°C (350°F).
Grease a loaf tin with sunflower or vegetable oil and line with baking paper.
In a large mixing bowl, cream the softened butter and caster sugar until light and fluffy.
Gradually add the beaten eggs, beating well after each addition.
Sift in the self-raising flour and fold gently into the mixture.
Stir in the milk and vanilla extract until smooth.
Pour the mixture into the prepared loaf tin.
Bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean.
Remove from the oven and leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Slice the strawberries and place in a bowl.
Sprinkle with icing sugar and lemon juice and leave to soak.
In a separate bowl, whip the double cream until it forms soft peaks.
Slice the cooled sponge horizontally into two layers.
Spread the bottom layer with the strawberry jam.
Top with a layer of whipped cream and then a layer of soaked strawberries.
Place the second sponge layer on top.
Dust the top of the cake with a little more icing sugar.
Serve with more strawberries and a dollop of whipped cream if you like.
