Victoria sponge cake - recipe

Victoria sponge cake

  • Prepare

  • Serves

  • Cook

  • Skill



For the cake

For the filling

Find similar in:

Please Click here if video is wrong

  1. 1

    Preheat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line two 18cm (7 inch) sandwich tins.

  2. 2

    Cream the butter and golden caster sugar.

    For this step you'll need:

    • 175g Butter (unsalted)
    • 175g Unrefined golden caster sugar
  3. 3

    Add the eggs, a little at a time, to the creamed mixture, beating well.

  4. 4

    Sift in the flour and fold in lightly. Divide the mixture into the prepared sandwich tins. Bake for 25 minutes until risen and golden brown.

    For this step you'll need:

    • 175g Self-raising white flour
  5. 5

    Cool in the tins for about a minute, then turn out onto a wire rack until cool.

  6. 6

    Prepare the buttercream by mixing together the butter and icing sugar. If you need to loosen the mixture, add a tiny splash of milk.

    For this step you'll need:

    • 175g Unrefined golden icing sugar Plus extra for dusting
    • 75g Butter (unsalted)
  7. 7

    Once the cakes are completely cool, sandwich the cakes together with the jam and buttercream.

    For this step you'll need:

    • 3 tbsp Strawberry jam
  8. 8

    Sift the icing sugar all over the top, and decorate with 2 or 3 strawberries or blueberries.

Similar Recipe Videos

Ar you sure?

Yes No

How can You describe this Recipe?