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.
7 ingredients8 steps
Vegetarian
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
MetricImperial
For the sponge
175gBillington's Unrefined Golden Caster Sugar
175gUnsalted butter (softened)
3Free range medium eggs (beaten)
175gAllinson's Self-Raising White Flour
For the filling
175gBillington's Unrefined Golden Icing Sugar
75gUnsalted butter (softened)
3 tbspStrawberry jam
Utensils
2x 18cm/7in round cake tins
Nutritional information per 112g serving
Energy 533cal
Fat 28g
of which Saturates 17g
Carbohydrates 66g
of which Sugars 50g
Protein 4.7g
Salt 0.28g
5 Baker Ratings
Delicious.
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0 bakers loved this!
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.
