Our friends at Billington's have shared this delicious Victoria sponge cake recipe with us. Bursting with flavour, the soft caramel notes of the golden icing and golden caster sugar make this the queen of Victoria sponge cake recipes. Surprise your guests with a slice of this beautiful cake and a nice cup of tea.
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
MetricImperial
For The Cake
175gBillington's Unrefined Golden Caster Sugar
175gUnsalted butter
3Free range medium eggs (beaten)
175gAllinson's Self Raising White Flour
For the Filling
175gSilver Spoon Icing Sugar
75gUnsalted butter
3 tbspStrawberry jam
Utensils
2x 18cm/7in round cake tins
Recipe Reviews
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.
