Victoria sponge cake recipe

Here’s a classic Victoria Sponge Cake recipe:

Ingredients:

• For the cake:
  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp milk
• For the filling:
  • 100g unsalted butter, softened
  • 140g icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp strawberry or raspberry jam (or your preferred jam)

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F. Grease and line two 8-inch round cake tins.
2. Make the cake batter: In a bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. Add dry ingredients: Sift the self-raising flour and baking powder together, then fold it into the butter mixture. Add the milk to achieve a smooth batter.
4. Bake the cakes: Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula and bake for about 20-25 minutes or until a skewer inserted comes out clean.
5. Cool: Allow the cakes to cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the filling: Whisk the butter, icing sugar, and vanilla extract together until light and fluffy.
7. Assemble the cake: Spread the jam on top of one of the cakes. Then spread the buttercream on the other cake. Place the jam-covered cake on top of the buttercream-covered cake.
8. Serve: Dust with icing sugar before serving.

Enjoy your delicious Victoria Sponge Cake!