Victoria Sponge Cake

After posting my Victoria Sponge cupcake recipe last week, I knew I had to post my victoria sponge recipe, so here it is!

I originally made this cake for the VE Day celebrations, along with my Victoria Sponge Cupcakes (see previous post), because Victoria Sponge is the ultimate British cake. This cake was light and the icing was a good consistency to pipe with.

Jam Filling

A jam and cream filling is an essential part of a Victoria sponge. However, the main question is what jam to use. I personally prefer strawberry jam in my cakes. It is up to you whether you make your own jam, although I didn't because it can be very expensive and it is a lot easier just to buy a jar. If you do buy your jam, it is best to get a better quality jam just to make your cake even more delicious.

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Victoria Sponge Cake

Ingredients:

Cake Batter

· 250g Unsalted Butter

· 4 Eggs

· 250g Granulated Sugar

· 250g Self-Raising Flour

· 1tsp Vanilla Extract

· 1tsp Baking Powder

Buttercream

· 200g Unsalted Butter

· 350g Icing Sugar

· 1tsp Vanilla Extract

· Splash of Milk (only if necessary)

· 150g Strawberry Jam

Instructions:

Cake Batter

1. Preheat the oven to 180 degrees C (350 degrees F). Line two 7-inch cake tines with greaseproof paper.

2. Whisk the butter on a high speed until it becomes a light, pale colour.

3. Slowly add in the sugar and mix.

4. Add the eggs and flour in three alternating instalments to avoid the mixture splitting. Then add the vanilla extract and baking powder.

5. Separate the mixture into the two tins and bake for 20-25 minutes until golden brown.

6. Once the cakes are out of the oven, leave to cool completely.

Buttercream Icing

1. Whisk the butter until soft. Then slowly add the icing sugar to avoid it clouding.

2. Add the vanilla extract and then taste to make sure it is sweet enough.

3. Sometimes the icing is too stiff to pipe with, so you might want to add a splash of milk.

Decoration

1. Pipe blobs of buttercream around the edge of the cake.

2. With the remainder of the icing, fill in the centre of the cake.

3. On the other cake, spread with a layer of jam.

4. Carefully, sandwich the cakes together. Finally, sprinkle some icing sugar on top to serve.