Victoria Sponge Cake

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

prep time

40 mins

cook time

20 mins

serving

cuts into 10 slices

Tags : Cakes Cookies

instructions

step 1

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

step 2

In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

step 3

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

step 4

Bake for about 20 mins until golden and the cake springs back when pressed.

step 5

Turn onto a cooling rack and leave to cool completely.

step 6

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

step 7

Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

step 8

Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

ingredients

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

icing sugar, to decorate