Victoria Sponge Cake
56 minutesServes 10
A beloved British cake that consists of two layers of soft sponge cake filled with raspberry jam and whipped cream.
- Ingredients
- Steps
Ingredients
sponge
200 g
caster sugar
210 g
butter, softened
4
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
1
Preheat the oven to 190°C.
2
Grease two 20cm cake pans with butter and line the bases with baking paper.
3
Combine the caster sugar, butter, eggs, self-raising flour, baking powder and milk in a large bowl. Mix until smooth and soft.
4
Divide the mixture evenly between the tins. Level the surface with a spatula or the back of a spoon.
5
Bake for about 20 minutes, or until golden and the cake springs back when touched.
6
Transfer to a cooling rack and cool fully.
7
For the filling, beat the butter until smooth and creamy. Gradually beat in the sifted icing sugar and vanilla extract.
8
Spread the filling evenly over one sponge. Spread strawberry jam over the filling and top with the second sponge. Dust with icing sugar.