Victoria Sponge Cake & Homemade Strawberry Jam Recipe
Ingredients
For the Strawberry Jam (makes two small jam jars)
434gramsof Strawberries (hulled)
190gramsof Caster Sugar
30mlof freshly squeezed Lemon Juice
For the Victoria Sponge Cake
168grams(6 oz) of Plain Flour
168grams(6 oz) of Caster Sugar
168grams(6 oz) of Unsalted Butter (softened)*
3Eggs (beaten)
Strawberry Jam
Freshly Whipped Cream
Instructions
For the Strawberry Jam
Mash the strawberries to a juicy pulp. I used a potato masher for this de-stressing activity.
Add the sugar and lemon juice.
Place the combined strawberry mixture into a heavy saucepan and boil on high heat.
Once the mixture hits 105 degrees Celsius, turn off the fire and let cool.
Once the strawberry mixture has cooled, pulse with a stick blender.
Store in sterilised jam jars and keep in the fridge.
For the Victoria Sponge Cake
Heat the oven up to 165 degrees Celsius (325 F/ Gas Mark 3).
Grease and line a 22 cm springform pan and set aside**.
In a large mixing bowl, cream the butter and sugar.
Add the eggs one at a time.
Add half the flour and continue mixing until combined before adding the remaining flour into the mixture.
Pour the mixture into the pre-prepared cake pan and bake on the middle shelf for 30 minutes (or until wooden skewer comes out clean).
Once the cake has cooled ,turn the cake out onto sugared greaseproof paper.
Decorate the cake as you like by layering on the whipped cream, then with the strawberry jam and topping it with fresh strawberries.
Notes
*Nanna June's recipe asked for Stork Margarine (which I am unable to locate in Australia). **The original recipe asks for two 20 cm tins, but I changed this to one 22 cm cake tin and two 9 inch cake tins.