Victoria Sponge

Before you begin

The Victoria Sponge Cake is an old time favourite and simple to start baking with Spelt flour. Relax and enjoy.

Preheat the oven to 180 C.

Grease and line 2 x 16 cm loose bottomed baking tins.

For the cake:

160g unsalted softened butter

160g white spelt flour, sifted

2 large free-range eggs

2 teaspoons baking powder

160g unrefined sugar

1 teaspoon

vanilla extract

Small squeeze of lemon juice

For the filling:

3 tablespoons of your favourite jam
150 ml double cream, whipped &sweetened to taste.

To decorate:

Unrefined icing sugar
Fresh strawberries, halved

In a large mixing bowl, cream the butter until pale and fluffy.
Add 2 – 3 tablespoons of the flour and beat in the eggs, one at a time. Continue to beat until you have a light, fluffy mixture. If your mixture looks like it may be curdling, just add another tablespoon of flour.
Add the remaining flour and the baking powder, then the sugar and vanilla extract, fold everything together very lightly and gently. This can be done by hand or on a very low setting on the mixer.
Add a squeeze of lemon juice and fold again.
Divide the mixture evenly between your prepared tins, level with a palette knife.
Bake in the oven for about 25 minutes or until the centres spring back to the touch.
Remove from the oven and leave to cool for about 5 to 10 minutes, then turn them out onto a wire rack to cool completely.
When the cakes are cooled, place one layer onto a serving plate or stand, spread with the jam.
Placed the halved strawberries evenly on the cream. An outer circle around the the edge with the top half of the strawberries facing out will ensure the second cake layer will lay evenly across the top.
Place the remaining cake layer on top of the strawberries.
Dust with icing sugar.

Now all you have to do is put the kettle on, make a nice cup of tea and enjoy.