About the bake
Bursting with soft caramel notes this delightfully fluffy sponge is made using Billington's Unrefined Caster Sugar, giving you a golden edged cake sandwiched together with buttercream and jam using Billington's Unrefined Golden Icing sugar for the perfect pairing. This simple Victoria Sponge Cake recipe taste's anything but simple with deep, caramelly flavours thanks to Billington's Sugar. We can't promise this cake will be around for long, perfect for a cuppa or a celebration fit for the King this Coronation.
Method
Step 1:
This video shows you how to make this cake.
Preheat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line two 18cm (7 inch) sandwich tins.Step 2:
Cream the butter and golden caster sugar.
Step 3:
Add the eggs, a little at a time, to the creamed mixture, beating well.
Step 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.
Step 5:
Cool in the tins for about a minute, then turn out onto a wire rack until cool.
Step 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.
Step 7:
Once the cakes are completely cool, sandwich the cakes together with the jam and buttercream.
Step 8:
Sift the icing sugar all over the top, and decorate with 2 or 3 strawberries or blueberries.
Ingredients
For the sponge
- 175g Billington's Unrefined Golden Caster Sugar
- 175g Unsalted butter (softened)
- 3 Free range medium eggs (beaten)
- 175g Allinson's Self-Raising White Flour
- 175g Billington's Unrefined Golden Caster Sugar
For the filling
- 175g Billington's Unrefined Golden Icing Sugar
- 75g Unsalted butter (softened)
- 3 tbsp Strawberry jam
- 175g Billington's Unrefined Golden Icing Sugar
Utensils
- 2x 18cm/7in round cake tins
Recipe Reviews
Delicious.
Good basic recipe. Cake turned out beautifully! I followed the video version and included baking powder and vanilla essence. Definitely will be making this again and again.
My go to Victoria Sponge recipe! Always turns out perfect and goes down a treat with family and friends!
Absolutely delicious. Couldn’t have been better. 😀
Another simple recipe for novice bakers like myself.
Made this cake 3 times in 3 weeks basically practicing for making a birthday cake for my son this week.
I’ve iced them in different ways from using ready rolled to making my own buttercream filling & icing....they all went down a treat so I am rather pleased with myself.
I have now baked the birthday cake will fill & decorate just before taking it to the birthday boy tomorrow.
Ingredients
For the sponge
- 175g Billington's Unrefined Golden Caster Sugar
- 175g Unsalted butter (softened)
- 3 Free range medium eggs (beaten)
- 175g Allinson's Self-Raising White Flour
- 175g Billington's Unrefined Golden Caster Sugar
For the filling
- 175g Billington's Unrefined Golden Icing Sugar
- 75g Unsalted butter (softened)
- 3 tbsp Strawberry jam
- 175g Billington's Unrefined Golden Icing Sugar
Utensils
- 2x 18cm/7in round cake tins