Classic Victoria Sponge

The traditional Victoria sponge cake is a British classic that is loved by everyone. Who can resist a fluffy vanilla sponge with a glorious strawberry and cream filling? This recipe is super easy to follow and requires less than an hour to make. Take a look at our suggested products below to help you make the perfect Victoria sponge cake.

Classic Victoria Sponge

Ingredients

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 100g butter, softened
  • 140g icing sugar, sifted
  • A drop vanilla extract (optional)
  • Half a 340g jar good-quality strawberry jam
  • Icing sugar, to decorate

instructions

  • 1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  • 2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  • 3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.
  • 4. Turn onto a cooling rack and leave to cool completely.
  • li>5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. li>6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.
  • 7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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