A firm favourite of Laura’s, this Victoria Sponge Cake is a British classic. Jam and butter cream are sandwiched between two light sponge cakes, with a hint of vanilla. Easy to make and bake, perfect for any beginner baker.
This recipe can also be adapted to add in citrus fruit peels and juice to make different flavours of cakes, or instead of one large cake, can be put into cupcake cases to make cupcakes (though the baking time may reduce due to their smaller size – if you do this please keep an eye on them!)
- 220g butter
- 220g sugar
- 4 eggs
- 220g self-raising flour (if you don’t have self-raising, then 215g flour & 2 teaspoons of baking powder)
- Vanilla Extract (if you like)
- Jam (tradition calls for strawberry, but any flavour could be used)
- 50g butter
- 100g icing sugar
- Pre-heat your oven to 190C.
- In a large bowl, mix together your 220g butter and 220g sugar until creamy.
- Add in your eggs one by one, and your vanilla extract, and whisk well.
- Gently fold in your flour (and baking powder), being careful not to beat too hard as you’ll remove the air from your cake which makes it fluffy.
- Pour into 2* greased and lined cake tins half-and-half as best you can (we use 18cm round ones, as is traditional), and bake for 15-20minutes. If you can insert a skewer and it comes out clean, you’re done!
- Let cool on wire racks for a few minutes**, while you whip up your butter cream by mixing together 50g butter and 100g icing sugar.
- Spread your butter cream over the base cake, top with jam, then layer your second sponge on top.
- Sprinkle with icing sugar, and enjoy!
*You could also make this cake in one cake tin, and cut in half once baked (though the baking time for this will increase).
**Make sure when you spread your buttercream that your cake is cool, else it will melt the butter !