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Classic Victoria Sponge Cake
Light, delicate and beautifully risen, the Classic Victoria Sponge Cake is the heart of traditional British baking. Sandwiched with fruity jam and a generous layer of buttercream - or simply filled with jam and lightly dusted with icing sugar — it’s a bake that suits every occasion and a true classic that never goes out of style.
Ingredients
- 175g butter
- 175g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 175g Wessex Mill Self Raising Flour
- 50g butter
- 100g icing sugar
- 3 tbsp raspberry jam
- plus icing sugar, for dusting
- plus oil, for tins
Equipment
- 2 x 18cm/7 inch round baking tins
- 1 x mixing bowl
Method
Oven 190°C, Fan 170°C, 375°F, Gas 5
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Preheat the oven and rub some oil around two 18cm/7 inch round baking tins.
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Put the butter and sugar into a large bowl and beat together until light and fluffy.
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Break the eggs into the bowl one at a time, beating well between each.
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Add the vanilla extract, sift the flour into the bowl and stir to combine.
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Divide the mixture between the prepared tins and smooth the tops.
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Bake for 20 – 25 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
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Cool in the tins for five minutes then turn the cakes onto a wire rack and leave to cool.
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For the buttercream filling, put the butter into a bowl, add the icing sugar and mix together slowly.
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Spread the filling over one cold sponge, cover with the jam and place the other sponge on top.
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Before serving sieve a little icing sugar over the cake.
