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Victoria Sponge Sandwich Cake

Introduction & method

Victoria sponge has got to be the classic British cake. Light and crumbly sponge with a layer of strawberry jam and buttercream in the middle. This Victoria sponge sandwich cake recipe is easy to make and irresistibly yummy!

 Victoria Sponge Sandwich Cake Recipe

Pre-heat your oven to 180°C (356°F) for a fan oven, 200°C (392°F) conventional, gas 6. Make sure all your butter is soft enough to work with, but not molten.

To make the Victoria sponge cake batter


Cream* together the butter and sugar. Add the flour, milk and baking powder and mix well. Add one egg at a time, beating well to mix it in. You should end up with a smooth, creamy batter that is not runny.

Butter the sides and bottom of your baking tins and pour half of the mixture into each one. You should have a depth of 2-3 cm (one inch, more or less). Place the tins into the oven and bake for 25 minutes. When the sponges are done, they should spring back when you gently press the top.

Remove from the oven and get them out of the tins as quickly as you can - you may need to wait about 5 minutes until the tins are cool enough to handle. Place them on a wire rack to cool completely.

To make the Victoria sponge cake filling


Cream together the butter and sugar. Open the jar of jam. See, I told you cake-making wasn't hard!

Assemble the Victoria sponge cake sandwich


When your sponges are cool, decide which will be the top and which the bottom - basically you want the one with the best-looking top to be the top. With a sharp knife, carefully slice the top off the bottom sponge to leave a level suface for the filling. Spread a generous layer of jam onto the sponge, and then a thick layer of buttercream. Place the top sponge on, and sprinkle with sifted caster- or icing sugar. Congratulations, you just baked a Victoria sponge sandwich cake!

*About creaming


 If you haven't made a cake before, you need to know about creaming. It's basically mixing butter and sugar and working air into it. A stand mixer with a paddle attachment will do this in a minute, but if you don't have one, a wooden spoon, a hand whisk and some elbow grease will do it. You should end up with a mixture that is light, soft and creamy.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Victoria Sponge Sandwich Cake on YouTube.

 
You might also like these recipes:

Mondrian Battenberg Cake

Toffee Apple Cake and Caramel Apples

Simnel Cake

Ingredients & Info


VICTORIA SPONGE CAKE BATTER
 200 grams caster sugar
 200 grams softened unsalted butter
 200 grams self-raising flour
 4 eggs
 1 tsp baking powder
 2 tsp milk
  SPONGE CAKE FILLING
 2 tbsp strawberry jam
 150 grams softened unsalted butter
 150 grams caster sugar

PLUS

You'll also need 2 17cm (7 inch) springform baking tins


UNITS:
Metric
US Customary/Imperial

Makes 1 cake
Prep time: 20 minutes.
cooling time: 15 minutes.
Cooking time: 25 minutes.
Total time: 1 hour.