- Blondee
Classic Victoria Sponge π°
You canβt go wrong with a classic Victoria sponge π° itβs the BEST EVER π This one is perfect for a Birthday cake consisting of 3 layers of fluffy sponge with lashings of delicious @bonnemaman_irl strawberry jamπ and fresh cream topped with fresh raspberries and mint π

Sponge cake π°
Ingredients for 3 layers:
6 free-range eggs
300g caster sugar
300g plain flour
3 tsp baking powder
4 Tbsp milk
300g butter at room temperature, plus a little extra to grease the tins
Filling:
1 Jar @bonnemaman_irl Strawberry jam π
500ml fresh whipped cream
Toppings:
Punnet Raspberries
Fresh mint & stems
250ml fresh whipped cream for smoothing around cake π°
Method:
π° Preheat oven to 180Β°C
π° Grease and base line three 18-20cm/7-8" round baking tins.
π° In a large bowl, whisk all the cake ingredients together to form a smooth soft batter.
π° Divide the mixture between the prepared tins and smooth the top with back of spoon.
π° Bake for about 20 minutes until golden brown and the cake springs back when pressed.
π° Turn onto a cooling rack and allow to cool completely.
π°Spread the jam and cream over the 3 sponges and sandwich together.
π° Use spatula to Smooth out cake with fresh cream and then place on toppings π
Eat immediately and store any leftover cake in the fridge for up to 2 days.
Save the Recipe!!! Tag me on Instagram https://www.instagram.com/blondeeliving i love to see and share your creations!!!
