Victoria sandwich cake with buttercream icing
15 Reviews
About the bake
This is classic Victoria sandwich cake is beautifully moist and simply delicious. To make alternative flavours, you could try adding cocoa powder or coffee and walnuts.
Method
Step 1
Place all of the sponge ingredients in a mixing bowl and beat with a wooden spoon until well mixed, for 2-3 minutes.
Step 2
Place in 2 greased and bottom-lined 20cm (8 inch) sandwich tins.
Step 3
Bake in centre of pre-heated oven 180° C (160 °C fan, gas mark 4) for 30-35 minutes.
Step 4
Turn out, remove paper and cool. Sandwich with jam and place chosen icing ingredients in bowl and mix until smooth. Use to fill the cake and, if liked, spread or pipe over the top.
Step 5
Alternatively you could dust the cake with icing sugar.
Step 6
Variations to the basic victoria sandwich mixture: chocolate sandwich cake - add 2 tablespoons cocoa blended with 2 tablespoons hot water and allow to cool. Coffee walnut sandwich cake - add 2 teaspoons instant coffee dissolved in tablespoon boiling water, cooled. 50g (2 oz) chopped walnuts.
Ingredients
For the sponge
- 225gStork (from the tub)
- 225gSilver Spoon White caster sugar
- 4Egg(s) (free range) (medium)
- 225gSelf-raising white flour (sieved)
- 1 tspBaking powder
For the filling
- 3 tbspStrawberry jam
For the icing
- 225gSilver Spoon Icing sugar
- 85gStork (from the tub)
- 2 tbspMilk (whole)
- 0.5 tspNielsen-Massey Vanilla Extract
- Strawberries (fresh, to decorate)
- Icing sugar (to dust)