I had a request for a good old jam-filled victoria sponge from Mr Wildaboutbaking. I also had a new 6inch cake tin to try out so I was happy to oblige. I based this on a sponge recipe in the Primrose Bakery cookbook. However, I adapted it to base it on 175g of flour to make a cake of the right size to fit my 6inch cake tin.
175g unsalted butter
175g caster sugar
165g self-raising flour
10g cornflour
1/2 teaspoon baking powder
2 eggs
1 teaspoon vanilla extract
2.5 tbsp semi-skimmed millk
Cream butter and sugar in mixer. Add the eggs, one at a time and mix. Mix in 1/3 of flour followed by 1/3 of milk/vanilla and alternate until all added. Bake at 160C in Fan oven for around 40minutes or so until done.
I made some strawberry jam with some fresh strawberries. Sliced the cake in half to fill with jam and dusted the top with icing sugar. simple yet the best!
As I made the strawberry jam myself from scratch I have decided to link this into Made with love Mondays featured on Javelin Warrior’s blog.
I love cakes filled with jam – somehow they always seem moister than cakes made with layers of icing… Thanks for linking up, and if you have a recipe for fresh strawberry jam, I would LOVE to see it at some point b/c I have yet to attempt this 🙂