This is a classic cake which doesn’t need any introductions! I thought it was time I got this recipe on my blog as I made it regularly in my cafe. Victoria sponge and Lemon drizzle were regulars on my cafe menu and always sold well.
The jam inside always causes a debate - should it be raspberry or strawberry. My son doesn’t like the “bits” in raspberry jam so in this bake it is strawberry but either will do!
There is a lot of butter and eggs in my recipe but I wanted a substantial sized cake and this was the best combination of ingredients I tried (I went through a lot of ingredients and versions) for the outcome I wanted and yes it is a bit extravagant for a simple cake!
I used my homemade jam for this recipe as it really does taste so much better but any good quality jam will be fine.
To start pre-heat the oven to 180 degrees centigrade (160 fan) and line and grease two 8” cake tins (Mine are 4” deep)
This is one of the few recipes where I use the creaming method and I think it is well worth it with this cake recipe. I have tried this recipe with the all in one method and prefer the results using the creaming method.
In the bowl of a stand mixer put the butter and sugar and cream until light and fluffy.
You will have to scrape down the side of the bowl a few times to make sure you have all the butter and sugar incorporated.
Keep mixing until it is pale in colour and nice and smooth.
Put the eggs in a jug or bowl and mix with the vanilla using a fork.
Then add the eggs gradually until they are all combined.
Next add the flour and baking powder then mix again.
Finally add the milk and mix until incorporated.
Divide the mixture between the two tins and bake for 30-35 minutes or until a cake tester comes out clean.
Leave to cool in the tins then transfer to a wire cooling tray.
Next make the vanilla buttercream. Put the butter, vanilla and sieved icing sugar in the bowl of a stand mixer with the whisk attachment.
Whisk with a tablespoon of milk until light and fluffy. You can add a bit more milk if the icing is too stiff to pipe.
Put the buttercream in an icing bag with a Wilton 1A nozzle or you can use a star nozzle. If you don’t have any piping nozzles you can spread the buttercream on the cake instead.
Place the first cake on a plate or stand that you want to use and pipe round the edge of the cake until you get to the middle.
Put the jam on top of the icing.
Finally place the second cake on the top and press down slightly then finish with a dusting of sieved icing sugar.
Victoria Sponge Cake
Sarah's servings: 8
Sarah's skill: Easy
Baking time: 30-35 minutes
Ingredients:
300g Soft Unsalted Butter
300g Caster Sugar
5 large Eggs
1 large Egg Yolk
1 tsp Vanilla Bean Paste
300g Self Raising Flour
1 1/2 tsp Baking Powder
1 Tbsp Milk
Butter icing:
150g Butter
1 tsp Vanilla Bean Paste
300g Icing Sugar
1 Tbsp Milk if needed
4 Tbsp Strawberry Jam
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Line the base and grease the base and sides of two 20cm/ 8” cake tins (Mine are 10cm/ 4” deep).
In the bowl of a stand mixer put the butter and caster sugar and beat until light and fluffy.
Put the eggs and yolk in a jug or bowl and mix with the vanilla using a fork. Then add the eggs gradually until they are all combined.
Finally add the flour, ebaking powder and milk then mix again.
Divide the mixture between the two tins and bake for 30-35 minutes or until a cake tester comes out clean.
Leave to cool in the tins then transfer to a wire cooling tray.
Next make the vanilla buttercream. Put the butter, vanilla and sieved icing sugar in the bowl of a stand mixer with the whisk attachment. Whisk with a tablespoon of milk until light and fluffy. You can add a bit more milk if the icing is too stiff to pipe.
Put the buttercream in an icing bag with a Wilton 1A nozzle or you can use a star nozzle. If you don’t have any piping nozzles you can spread the buttercream in the cake instead.
Place the first cake on a plate or stand that you want to use and pipe round the edge of the cake until you get to the middle.
Put the jam on top of the icing and then place the second cake on the top and press down slightly.
Finally finish with a dusting of sieved icing sugar.
Sarah’s extra slice…….
If you want to make your own jam I have recipe blogs for Strawberry and Raspberry jam.
The icing nozzle I used was a Wilton 1A.
The cake tins I used were 4” deep PME 8” cake tins.
You could make a 3 tier cake with the same mixture divided into 3 tins and double the buttercream recipe. The baking time will be reduced by 5 minutes.