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Victoria Sponge cake will always remain very special. I make a light sponge, with a buttercream that is full and rich tasting. I love the tang that the strawberry jam brings to it. It really is the perfect cake with a nice warm cup of tea infused with all my favorite spices of cardamon, cinnamon and cloves. Grab a slice and bring on your cup of tea and enjoy the afternoon.
Prep time: 25 mins – Cook time: 20 mins – Assembly time: 10 mins – Total time: 55 mins
Ingredients:
Cake
- 200g sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- strawberry jam
- icing sugar, to decorate
- Drops of vanilla extract
Equipment:
| Measuring cups and spoons |
| Scale |
| Two 8 inch/20 cm cake pans, lined with parchment paper or buttered and floured |
| 2 large bowls |
| Electric whisk (hand held or standing) |
How to…..
Pre-heat oven to 350 degrees Fahrenheit/ 176 degrees Celsius
Cake
In a large bowl beat the sugar, butter, eggs, self raising flour, baking powder and milk. The batter should be smooth and soft.
Divide the mixture between the cake pans and bake for about 20 minutes until a toothpick comes out dry.
Leave to cool completely.
Filling
Beat the butter with the electric whisk until smooth and creamy, then gradually add in the icing sugar and a drop of vanilla extract (if you’re using it) and keep beating.
Spread the buttercream over the bottom of one of the sponges. Top it with the strawberry jam and sandwich the second sponge on top.
Dust with icing sugar and serve.