Victoria sponge cake

Prep:30minCook:25min

My top tips & baking hacks: 1. Make sure the butter is softened for both the sponge and the buttercream or mixing will be a challenge. You can do this by taking the butter out of the fridge around an hour before starting. If you forget you can fill a mug with hot water, empty it, then place over the butter for a few minutes. The steam will soften the butter! 2. Get some really nice vanilla extract - it's worth it! The quality of the vanilla extract you use can make all the difference to the flavour of the cake. I am currently using Nielsen Massey vanilla extract for my bakes. 3. Sifting is important! If you don't have a sieve, you can use a fork to get rid of most of the lumps (though this will require an extra bowl). Not sifting can result in lumps of flour and baking powder. 4. Do not bake on the top shelf of your oven. I have found the 2nd one down or the middle have been fine, though this will depend on the oven you use as each have their own quirks such as some running hotter than others. (Baking time is 20-25 minutes) 5. Don't spread the buttercream and jam right to the edge of the cake - when you place the other sponge on top, the weight causes the filling to spread out a little more. I suggest spreading until you have around 1cm of the edge left.

Updated at: Wed, 17 Apr 2024 16:03:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories563.9 kcal (28%)

Total Fat31.3 g (45%)

Carbs67.8 g (26%)

Sugars48.4 g (54%)

Protein4.7 g (9%)

Sodium354.8 mg (18%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Grease two 20cm sandwich tins with unsalted butter and line the bottoms with parchment paper.

Cake Pan

Parchment paper

Step 2

Preheat the oven to 180⁰c, gas mark 4

OvenPreheat

To make the sponge

Step 3

Beat together the butter and sugar in a bowl until no lumps of butter remain.

Bowl

Whisk

MixerMix

unsalted butter175g

caster sugar175g

Step 4

Add the eggs, vanilla extract and milk, then beat them into the mixture.

Whisk

MixerMix

eggs3

whole milk1 Tbsp

vanilla extract1 tsp

Step 5

Then sift the flour and baking powder into the bowl and either fold in with a wooden spoon or beat into the mixture. Stop beating once the ingredients are incorporated fully.

Sieve

Whisk

MixerMix

Wooden Spoon

self raising flour175g

Step 6

Divide into the two tins equally and bake in the oven for 20-25 minutes until the tops are a golden brown colour. You can use a knife or skewer to stick in the centres to check they are fully baked (it should come out clean) and the tops should spring back if you press on them lightly.

Cake Pan

OvenHeat

Skewer

Knife

Step 7

Run a blunt knife around the edges to loosen the sponges from the tins and empty onto a cooling tray and leave until they are cool to the touch.

Knife

Baking Rack

To make the buttercream

Step 8

For the buttercream, sift the icing sugar into a bowl, adding the butter and vanilla extract, beating together until no lumps remain and they are blended thoroughly.

Bowl

Sieve

Whisk

MixerMix

unsalted butter100g

icing sugar150g

vanilla extract¼ tsp

Putting it together

Step 9

Using a metal spoon, distribute the buttercream onto one of the cakes surfaces (the cakes must be cool or the buttercream will melt), and use a blunt knife to spread it until the surface is evenly covered.

Knife