Vanilla Cake recipe
The classic Victoria Sponge Cake is a timeless treat that’s both simple and satisfying. To make it, start by preheating your oven to 180°C (350°F). In a bowl, cream together 200g butter and 200g sugar until light and fluffy. Beat in 4 eggs, one at a time, then gently fold in 200g self-raising flour and 1 tsp vanilla extract. Add a splash of milk if the batter feels too thick.
Divide the mixture evenly into two greased and lined cake tins. Bake for 20–25 minutes or until golden and springy to the touch. Let the cakes cool completely before spreading a generous layer of strawberry jam and whipped cream (or buttercream) between them. Dust the top with icing sugar for that traditional look.
Perfect with a cup of tea, this easy vanilla sponge is soft, light, and utterly irresistible!
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