Is there anything really more classic or quintessentially English than a Victoria sponge cake? With such simple ingredients, it’s a classic bake that pretty much everyone will love. Whether you’re crafting one for a special occasion or just to serve with tea, here’s a great recipe for you. It’s relatively hassle free and made with ingredients many of us have knocking around the house. So, if you too are looking for a self isolation activity, let’s get baking a Victoria sponge cake.
Victoria Sponge Cake: Ingredients
Here are all of the ingredients you’ll need to make a Victoria sponge cake:
For the Victoria sponge cake
- 200g caster sugar
- 200g self-raising flour
- 200g softened butter (leave it out at room temperature)
- 4 eggs, beaten
- 1tsp baking powder
- 2tbsp milk
For the buttercream filling
- 100g softened butter (once again, leave it out at room temperature)
- 140g icing sugar (sift this beforehand)
- couple drops vanilla extract
- 1/2 jar of good quality jam (use strawberry or raspberry – I prefer raspberry. Bonne Maman Raspberry Conserve is perfect)
- icing sugar to dust
- fresh berries to decorate
Victoria Sponge Cake: Method
Follow these simple steps to make the Victoria sponge cake:
- Get started by preheating the oven to 190°C/fan 170°C/gas mark 5.
- Grease two 20cm sandwich tins with butter. Line them afterwards with non-stick baking paper.
- In a mixing bowl, add the caster sugar, softened butter, beaten eggs, self-raising flour, baking powder, and milk. Mix together the ingredients until you have a smooth and creamy cake batter.
- Split the batter evenly between the two tins. Smooth out the surface of the batter with a spatula. Shake the tins slightly to remove any bubbles and to even out the batter mix.
- Bake the Victoria sponge cake mix for around 20 minutes. Peek in the oven beforehand, to ensure the cakes are both golden in colour. In terms of texture, the cake should spring back when pressed.
- Place both of the sponge cakes onto a cooling rack, and allow them to cool down for around an hour.
- Blend together the buttercream filling. Add the butter to a bowl and gradually mix in the icing sugar and vanilla extract drops.
- Spread the jam on the top of one of the sponges, followed by the buttercream filling. Sandwich the second sponge on top.
- Dust the cake with some icing sugar to present, and arrange the berries as you wish. Serve and eat within two days.
That’s my recipe for a delicious Victoria sponge cake! Let me know how your cake turns out.