Our Victoria Sponge Cake is a classic recipe that’s easy to master. With light buttercream and gooey jam, this baked beauty is perfect for birthdays or simply afternoon tea.
Serves: Eight
Time: 35 minutes
Ingredients
For the cake:
- 3 medium eggs
- 175g butter, softened
- 175g caster sugar
- 175g self-raising flour
For the filling:
- 142ml double cream
- 4–6 level tablespoons raspberry jam
- caster sugar, for dredging
- 2 x 18cm round sandwich tins, greased and base lined with baking parchment
Method
Preheat the oven to180°C. In a medium bowl, add the eggs, butter, sugar and flour, and beat until smooth. Divide the mixture between the two tins. Bake for 20 minutes until cakes are golden. Remove from the oven and let them cool for 10 minutes and then turn them out onto a wire rack and leave. Once the cakes have cooled, spread the jam over the base of one of the cakes. In a small bowl, lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.
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