Victoria sponge cake - recipe

Ingredients

Recipe , Cake 2 , Classic , Sandwich , Sponge , Victoria

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1

Preheat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line two 18cm (7 inch) sandwich tins.
2
Cream the butter and golden caster sugar.

For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined golden caster sugar
3

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

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

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

⇐ Victoria sponge

Victoria sandwich cake with buttercream icing ⇒