Victoria sponge cake
- Serves: 12 slices
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- 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
- A handful of fresh strawberries, hulled and halved
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.
- 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.
- Cream the butter and sugar together until light and fluffy (Either by hand or using an electric mixer).
- 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.
- 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.
- 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.
- 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.
- Decorate with the strawberries to complete your Victoria sponge cake.