Classic victoria sponge cake with strawberry jam

This cake is so simple and totally delicious. Making it with homemade jam makes it extra special.

Ingredients

For the jam
  • 500g/1lb 2oz jam sugar
  • 1 lemon, zest and juice
  • 500g/1lb 2oz fresh strawberries, hulled, cut in half only if large
For the cake
  • oil, for greasing the tins
  • flour, for dusting the tins
  • 250g/9oz butter
  • 250g/9oz caster sugar
  • ½ tsp vanilla essence
  • 4 free-range eggs
  • 250g/9oz self-raising flour, sifted
  • 175ml/6fl oz double cream, whipped
  • 250g/9oz strawberries
  • 2-3 tbsp icing sugar

Preparation method

  1. For the jam, heat the sugar, lemon juice and zest and three tablespoons water in a large pan, slowly, until the sugar has melted.

  2. Add the strawberries and stir gently.

  3. Bring the jam up to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker jam.

  4. Check the temperature with a sugar thermometer – it should reach 105C/220F.

  5. Remove the jam from the heat and leave to cool slightly. Skim off any froth with a clean spoon, to stop the jam from going cloudy.

  6. Spoon the jam into a sterile jam jar, seal and label.

  7. For the cake, preheat the oven to 190C/375F/Gas 5.

  8. Grease and flour two 20cm/8in sandwich tins.

  9. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.

  10. Slowly beat in the eggs one by one.

  11. Fold in the sifted flour then pour the mixture into the prepared tins.

  12. Bake for 20-25 minutes until the sponge is well-risen, golden-brown and springs back when pressed.

  13. Remove the cakes from the oven, turn them out of their tins onto a wire rack and leave to cool.

  14. Spread one cake with strawberry jam, followed by a layer of whipped cream.

  15. Layer on the fresh strawberries then place the other cake on top.

  16. Dust with icing sugar to finish.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6-8

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