Victoria Sponge cake Recipe
A classic British dessert, perfect for afternoon tea or any celebration!
Ingredients
For the Sponge:
- 200g caster sugar
- 200g unsalted butter (softened)
- 4 medium eggs (room temperature)
- 200g self-raising flour (sifted)
- 1 teaspoon baking powder
- 2 tablespoons whole milk
For the Filling:
- 100g strawberry or raspberry jam
- 150ml double cream (whipped) or buttercream
- Icing sugar (for dusting)
Instructions
- Preheat Oven:
- Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
- Grease and line two 20cm (8-inch) round cake tins with baking paper.
- Make the Sponge Batter:
- In a large mixing bowl, beat the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. If the mixture looks like it might curdle, add a tablespoon of flour.
- Fold in the self-raising flour and baking powder gently, then add the milk to loosen the batter.
- Bake the Cakes:
- Divide the batter evenly between the prepared tins. Smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Leave the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
- Assemble the Cake:
- Once the cakes are fully cooled, spread the jam evenly on one layer.
- Whip the double cream until it forms soft peaks and spread it over the jam (or use buttercream if preferred).
- Place the second cake layer on top.
- Finish and Serve:
- Dust the top of the cake with icing sugar for a simple, elegant finish.
- Serve immediately or store in an airtight container in a cool place for up to 2 days.