three-layer victoria sponge cake!! ☆

i’m no expert, just a teenage girl who likes to bake tbh, but after trying many different recipes for this and none of them working out as well as i’d hoped, i adjusted them and here created my own. enjoy!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

preheat your oven to 200°C/390°F.

Step 2

line 3 baking tins with grease proof paper.

Step 3

in a large bowl, whisk together the (softened/melted) salted butter and the caster sugar.

Step 4

separate the egg whites from the yolks, before whisking the whites until fluffy. add the egg whites.

Step 5

add the baking powder, vanilla extract and milk.

Step 6

mix in the egg yolks.

Step 7

sift and fold in the self-raising flour.

Step 8

split evenly between 3 cake tins (around 520g in each). let them bake for around 20 minutes, checking on them when it nears the mark to achieve a slightly golden colour. if the tops start to brown before the cakes are cooked all the way through, add tin foil over them to avoid the tops from burning.

Step 9

after taking your cakes out of the oven, let them cool. whip the cream until it is thick enough that it won’t run off your cake.

Step 10

once the cakes are cooled, add the cream and a light layer of jam (optional), as well as the strawberries and blueberries, or whatever fruits you choose. add them between each layer and top off with cream and fruit. enjoy!