Victoria Sponge Cake

Name: Victoria Sponge Cake
Prep time: 5 min
Cook time: 51 min
Total time: 56 min
Yield: 10
Ingredients: 200 g caster sugar; 210 g butter; 4 eggs; 200 g self-raising flour; 1 tsp baking powder; 2 tbsp milk; 100 g butter; 140 g icing sugar; 1 drop vanilla extract; 170 g strawberry jam; 30 g icing sugar

56 minutesServes 10

A beloved British cake that consists of two layers of soft sponge cake filled with raspberry jam and whipped cream.

BakingCakes

Ingredients
Steps

Ingredients

sponge

200 g

caster sugar

210 g

butter, softened

eggs, beaten

200 g

self-raising flour

1 tsp

baking powder

2 tbsp

milk

filling

100 g

butter, softened

140 g

icing sugar, sifted

1 drop

vanilla extract

170 g

strawberry jam

30 g

icing sugar

Steps

Preheat the oven to 190°C.

Grease two 20cm cake pans with butter and then place non-stick baking paper on the bottom.

Combine caster sugar, butter, eggs, self-raising flour, baking powder, and milk in a large bowl. Mix until a smooth and soft batter is formed.

Distribute the mixture evenly between the tins and use a spatula or the back of a spoon to level the surface.

Cook in the oven for approximately 20 minutes or until the cake turns a golden color and springs back when touched.

Transfer to a cooling rack and allow it to cool fully.

In order to create the filling, start by thoroughly mixing the butter until it becomes smooth and creamy. Next, gradually add the sifted icing sugar and vanilla extract while continuing to beat the mixture.

Take the filling and spread it evenly on one of the sponges. Add a layer of strawberry jam on top of the filling and then place the second sponge on top. Lastly, sprinkle icing sugar over it.