08 January 2019

Classic Victoria Sponge

The perfect cake for all occasions – Whether it’s a birthday cake you need, or perhaps you want some down time with your kids, this Victoria Sponge recipe is perfect!

Recept

The perfect cake for all occasions – Whether it’s a birthday cake you need, or perhaps you want some down time with your kids, this Victoria Sponge recipe is perfect!

The ingredients

For the sponge

  • 200g caster sugar
  • 200g softened butter
  • eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

  • 200g butter, softened
  • 280g icing sugar, sifted
  • drop vanilla extract (optional)
  • 340g jar good-quality strawberry jam
  • icing sugar, to decorate

The Cake

  • Heat oven to 190C. Butter two 20cm sandwich tins and line with a non-stick baking paper.
  • In a bowl, beat up the caster sugar, softened butter, Cheshire Egg eggs, self-raising flour, baking powder and milk until you have a smooth, soft batter.  
  • Separate the mixture between the two tins, smooth the surface with a spatula or the back of a spoon.
  • Bake for about 20 mins until golden and the cake springs back when pressed.
  • Turn out the cakes onto a cooling rack, and leave to cool completely.

The Filling

  1. To make the filling, beat the butter until smooth and creamy, then gradually beat in sifted icing sugar and a drop of vanilla extract (if you’re using it).
  2. Spread half the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
  3. Put the rest of the buttercream on top of the cake.
  4. Add any toppings of your choice. Keep in an airtight container.

Enjoy!