Classic Victoria Sponge Cake

Name: Classic Victoria Sponge Cake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10
Ingredients: 200 g softened butter; 200 g caster sugar; 4 eggs, beaten; 200 g self-raising flour; 1 tsp baking powder; 2 tbsp milk; 100 g butter softened; 140 g icing sugar, sifted; 1 drop vanilla extract; 170 g strawberry jam; 1 tsp icing sugar to decorate

A timeless British favorite, this Victoria Sponge features light, airy layers of cake filled with silky buttercream and sweet strawberry jam. Perfect for afternoon tea or any special celebration.

Servings10 Portions

Prep Time40 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

softened butter
200 g
caster sugar
200 g
eggs, beaten
4
self-raising flour
200 g
baking powder
1 tsp
milk
2 tbsp
butter softened
100 g
icing sugar, sifted
140 g
vanilla extract
1 drop
strawberry jam
170 g
icing sugar to decorate
1 tsp

Step-by-Step Instructions

Preheat your oven to 190°C (170°C fan/gas mark 5). Grease two 20cm round sandwich tins with butter and line the bases with non-stick parchment paper.

In a large mixing bowl, combine the caster sugar, 200g of softened butter, beaten eggs, self-raising flour, baking powder, and milk. Beat the mixture together until you have a smooth, pale, and soft batter.

Divide the batter evenly between the two prepared tins. Use a spatula or the back of a spoon to smooth the surface of each cake.

Bake for approximately 20 minutes until the sponges are golden brown and the centers spring back when lightly pressed.

Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire cooling rack to cool completely.

To make the filling, beat the remaining 100g of softened butter until creamy. Gradually sift in the icing sugar and add the vanilla extract, beating until the buttercream is smooth and fluffy.