🇬🇧 United KingdomCatalog recipe
Two golden butter sponges sandwiched around strawberry jam and whipped cream, the top dusted with sugar and left plain to show off the crumb.
For 8 servings.
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Cream the butter and sugar together until pale and fluffy.
💡 Underwhipped butter and sugar is the #1 reason sponges come out dense — keep going until it's genuinely pale.
Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it curdling.
Fold in the remaining flour and baking powder gently, then the vanilla; divide the batter between two lined 20cm cake tins.
Bake at 180°C/350°F until springy to the touch and a skewer comes out clean.
Cool in the tins 5 minutes, then turn out onto a rack to cool completely.
Spread the jam over one layer, top with the whipped cream, then set the second layer on top.
Dust with powdered sugar to finish.
Named for Queen Victoria's fondness for it with afternoon tea, this equal-weights sponge — butter, sugar and flour matched to the weight of the eggs — became the benchmark British home bake. It remains a fixture of village fêtes and tea tables alike.
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