Classic Victoria Sandwich Cake Recipe
The ideal celebration cake, a Victoria sponge is a classic bake that everyone will enjoy. It's also a simple wedding cake.
Ingredients
- 200 g caster sugar
- 200 g softened butter
- 4 pec eggs, beaten
- 200 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100 g butter, softened
- 140 g icing sugar, sifted
Instructions
- Preheat the oven to 190°C/fan 170°C/gas mark 5 5. Line two 20cm sandwich tins with non-stick baking paper and butter them.
- 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder, and 2 tbsp milk, combined in a large mixing bowl until smooth and soft batter.
- Divide the batter among the muffin tins and smooth the tops with a spatula or the back of a spoon.
- Bake for about 20 minutes, or until golden and springy to the touch.
- Transfer to a cooling rack to cool entirely.
- To create the filling, mix together 100g softened butter and 140g sifted icing sugar until smooth and creamy, then add a drop of vanilla essence (if using).
- Cover the bottom of one of the sponges with buttercream. Sandwich the second sponge on top of the 170g strawberry jam.
- Before serving, dust with a little icing sugar. Eat within 2 days if stored in an airtight container.
Notes
Nutrition Information:
- fat 28g
- saturates 17g
- carbs 76g
- sugars 57g
- fibre 0.6g
- protein 5g
- low in salt 0.9g
