There’s nothing better than a gorgeous victoria sandwich cake recipe! And this one made by Mrs Barry is super simple & very tasty indeedy. The steps are simple, why not try mixing it up with different flavoured fillings?! A lemon curd filling is a gorgeous little twist! If you need to convert ingredients look at the ingredient conversion chart here.
Cream together the butter and sugar until thoroughly combined, once merged add in the eggs and beat through one at a time. Add the vanilla extract and again stir through until all merged.
Sift in the dry ingredients – the baking powder and flour and fold through until a consistent batter is formed. Pour evenly into two greased and lined baking tins and bake for 20-25 mins at gas4/350f/180c until golden brown and a skewer inserted into the cake comes out clean.
Meanwhile scrape the seeds from the vanilla pod and push them into a large mixing bowl with the cream, whip with an electric whisk until lightly thickened do not overdo this step as the cream can get too thick. Place in the fridge until needed.
With the cakes done, remove from tins when safe to do so and allow to cool down fully on a wire rack.
Once ready to serve spoon jam on top of one sponge layer and a good helping of cream on top, then place the other sponge over the top of that. Dust with icing sugar to finish. Yum!