This Victoria Sponge cake recipe is one that you will return to time and time again. Its even crumb and rise ensure this cake doesn't go dry around the edges but you are instead left with a light and airy texture that is oh so delicious.
Named after Queen Victoria, this traditional British bake is perfect for a Jubilee party, or even as a wedding cake.
Delicious topped with a dusting of Silver Spoon icing sugar and strawberries. Or for an added touch you can also whip up some indulgent vanilla buttercream icing or whipped cream to top and fill your cake.
What's the secret to a good Victoria sponge?
The key to a delicious Victoria sponge is all in the beating. You need to get as much air in as possible to create a light and airy sponge.
Below we take you through the recipe step by step so you can wow your guests with a beautifully moist Victoria sponge cake recipe.
Preheat the oven to 180°C (160°C fan, gas mark 5). Top Tip: Put some water in a cake tin or roasting tin and set in the bottom of the oven. This will help your sponges to stay moist and prevent it from drying out. Prepare the sandwich tins (2 x 8in sponge tins) by lining with baking parchment.
Step 2
Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.
Ingredients for this step
Unsalted butter (softened)(200g)
Silver Spoon White Caster Sugar(200g)
Step 3
Add the eggs in 4 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.
Ingredients for this step
Free range medium eggs(4)
Allinson's Self-Raising White Flour(200g)
Whole milk(2 tbsp)
Nielsen-Massey Vanilla Extract(1 tsp)
Step 4
Spoon the mix into tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.
Step 5
To make the buttercream, beat together the softened butter and icing sugar, add the vanilla extract and an additional splash of milk if you need to make the consistency of the buttercream a little smoother. The longer that you beat the buttercream the lighter and fluffier it will become.
If you prefer, you could whip up 150ml of cream as an alternative filling and/or use sliced strawberries in the centre rather than jam.
Ingredients for this step
Silver Spoon Icing Sugar(175g)
Unsalted butter (softened)(75g)
Nielsen-Massey Vanilla Extract(1 tsp)
Step 6
To assemble, spread the strawberry jam over one of the sponges and then add the buttercream layer on top. Use a palette knife to spread the buttercream out for even coverage. Place the second sponge on top and finish with a dusting of icing sugar and some fresh strawberries.
Ingredients for this step
Strawberry jam(3 tbsp)
Ingredients
MetricImperial
For the Cake
200gUnsalted butter (softened)
200gSilver Spoon White Caster Sugar
4Free range medium eggs
200gAllinson's Self-Raising White Flour
1 tspNielsen-Massey Vanilla Extract
2 tbspWhole milk
For the buttercream filling
175gSilver Spoon Icing Sugar
75gButter (softened)
1 tspNielsen-Massey Vanilla Extract
3 tbspStrawberry jam
Utensils
2x 8in round cake tins
Roasting tin (optional)
Baking parchment
Sieve
Metal spoon
Cooling rack
Skewer
Nutritional information per 106g serving
Energy 410cal
Fat 26g
of which Saturates 15g
Carbohydrates 38g
of which Sugars 24g
Protein 5g
Salt 0.27g
122 Baker Ratings
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1 baker loved this!
I’m 14 and trying to bake more in school, i am going to make mine with a blackberry jam that i made but I can’t wait to try this out
