Classic Victoria Sponge Cake

Classic Victoria Sponge Cake

I love this cake because it’s a very classic, old, traditional recipe which has been around for decades. It’s simple yet so delicious. I love taking this with tea without sugar because it’s sweet enough.

4 Free-Range Eggs
225g/8oz Caster Sugar, plus a little extra for dusting the finished cake
225g/8oz Self-Raising Flour
2 Teaspoons of baking powder
1 Tablespoon of Vanilla Extract
2 Tablespoons Milk
225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins

For the Filling

100g Butter, softened
140g Icing sugar, Sifted
Drop vanilla extract (optional)
340g jar good-quality Strawberry Jam
Icing sugar, to decorate


While the oven is preheating, grease and line 2 x 20cm/8in sandwich tins: use a piece of baking paper to spread or butter around the inside of the tins until the sides and the base are lightly coated. Once that’s done, line the bottom of the tins with a circle of baking paper (to do this, draw around the base of the tin onto the paper and cut out).

Break the eggs and whisk in a large mixing bowl, then add sugar, flour, baking powder and butter, mix thoroughly until well combined. Try not to over mix it, you should stop as soon as the mixture is blended. The mixture should be of a soft dropping consistency, it shouldn’t fall off the spoon easily.

Divide the mixture between the two cake tins and use the spatula to remove the remaining mixture from the bowl and also to smooth the surface of the cakes. Place the cakes in the oven, preferably on the middle shelf for about 25 mins. Do not open the oven door while baking but you can look through the glass and check after 20 mins.

You’ll know when the cakes are done because they’ll be brown and will be coming off the edges of the pan. You can also take them out and poke with a toothpick, if it comes out clean and dry it’s done.

Take the cakes out of the oven and place them unto a wire rack until cooled completely.

For the filling, beat the butter until very smooth and creamy, then gradually beat in the icing sugar. Add the vanilla extract and beat. Once that’s done, spread the butter cream on one half of the sponge, and strawberry jam on the other half and sandwich together. Sprinkle some icing sugar over the top, and decorate with strawberries or blueberries. Whatever floats your boat! Enjoy!! 🙂


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