Victoria sponge cake

  • Serves: 12 slices
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Ingredients

  • 175g/6oz unsalted butter, at room temperature
  • 175g/6oz golden caster sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 175g/6oz self-raising flour
  • 1 tsp. baking powder
  • Swiss meringue buttercream
  • 4 tbsp. strawberry/raspberry jam
  • Optional
  • A handful of fresh strawberries, hulled and halved
Victoria sponge cake

This is our second guest recipe from @catchychan so another big thank you for allowing us to post it.

This classic Victoria sponge cake is filled with raspberry jam and dusted with caster/icing sugar to finish. I have made the cake extra indulgent by whipping up some fluffy Swiss meringue buttercream for the filling and topping.

Complete the look with some in-season strawberries.

Method

  1. Preheat the oven to 180°C/350F/Gas Mark 5. Grease two 18cm/7in sandwich tins with extra butter, and base-line each with baking paper.
  2. Cream the butter and sugar together until light and fluffy (Either by hand or using an electric mixer).
  3. Add the vanilla extract and beat in the eggs one at a time until creamy and well combined. Sift the flour and baking powder into the mix, and fold everything together gently using a spatula or metal spoon.
  4. Divide the mixture between the prepared tins and smooth the tops. Bake in the preheated oven for 18-20 minutes until they are well risen and spring back when lightly pressed.
  5. Leave to cool in the tins for 5 minutes, then turn out on a wire rack and peel away the paper. Leave to cool completely.
  6. Spread half the Swiss meringue buttercream on one of the cakes and spread the strawberry/raspberry jam on top of the buttercream. Place the other cake on top before spreading the remaining buttercream on top of the second cake.
  7. Decorate with the strawberries to complete your Victoria sponge cake.
The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.

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