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Victoria Sponge Cake

Total Time 50 minutes
Servings: 8 8–10 servings
Course: Dessert / Baking
Cuisine: British
Ingredients Method Notes

Ingredients
  

Sponge
  • 225 g caster sugar
  • 225 g butter softened
  • 4 large eggs
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 1 tsp vanilla extract
Filling
  • 4 tbsp good-quality strawberry or raspberry jam
  • 200 ml double cream whipped to soft peaks (or 150 g buttercream)
  • Icing sugar for dusting

Method
 

  1. Preheat oven to 180°C (350°F). Grease and line two 20 cm round cake tins.
  2. Beat the butter and sugar together until very pale and fluffy — at least 5 minutes.
  3. Add the eggs one at a time, beating well after each addition. If the mixture curdles, add a spoonful of flour.
  4. Sift in the flour and baking powder. Fold gently to combine. Stir in the milk and vanilla.
  5. Divide the batter evenly between the two tins. Smooth the tops.
  6. Bake for 20–25 minutes until risen, golden, and a skewer comes out clean. Cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
  7. To assemble: spread jam on the base of one sponge. Spread or pipe whipped cream (or buttercream) on top of the jam. Place the second sponge on top. Dust generously with icing sugar.

Notes

Source: Classic British recipe

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