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Classic Victoria sponge cake (Victoria sandwich) - the perfect tea time treat!

Victoria Sponge Cake

Classic Victoria sponge cake (Victoria sandwich) - the classic British tea time treat; simple yet elegant, it can't be beaten!
Course Dessert
Cuisine baking, British
Keyword cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Cake:

  • 4 large eggs, weighed in their shells
  • softened butter
  • caster sugar
  • self-raising flour sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional)
  • a drop of milk if needed

To Fill:

  • about 5 heaped tbsp jam (raspberry or strawberry)
  • 100 g softened butter
  • 200 g icing sugar sifted
  • 1 tsp vanilla extract (optional)
  • 1-2 tbsp milk
  • caster sugar for sprinkling

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm round tins and line the bases with baking parchment.

  2. Weigh the eggs in their shells then measure out the same weight of each butter, caster sugar and self-raising flour.

  3. Place the butter and sugar in a large bowl and whisk with an electric mixer until very pale and fluffy.

  4. Whisk in the eggs one at a time, adding a spoonful of the flour with each one and mixing well after each addition. Whisk in the vanilla extract (if using)

  5. Sift together the remaining flour, the baking powder and salt. Add it to the bowl and fold in gently by hand.

  6. Add enough milk so that the mixture drops slowly off a spoon but doesn't run off.

  7. Divide the batter evenly between the tins and spread it level. Bake for about 25 minutes until golden and well risen, a skewer inserted into the center should come out clean.

  8. Leave to cool in the tins for 10 minutes then carefully turn out onto a wire rack and leave to cool completely.

  9. To make the buttercream, mix together the butter, icing sugar, vanilla extract and 1 tbsp milk on a low speed until combined then turn up the mixer to a high speed and whisk for a good few minutes until extremely light, pale and fluffy. Add a drop more milk if it seems too stiff.

  10. Reserve the better looking cake layer and level the top of the other if needed. Place it on a serving platter or cake stand and spread with a generous layer of jam.

  11. Transfer the buttercream to a disposable piping bag and snip off the tip (or place in a bag fitted with a large, plain nozzle). Pipe dollops of the buttercream on top of the jam then gently place the other cake layer on top. Sprinkle with a little caster sugar then serve.