Easy Victoria Sponge Cake recipe
Victoria Sponge cake is very easy to make and is very versatile. Light, vanilla sponge cake is sandwiched with tasty raspberry jam and fluffy buttercream, finished with a light dusting of icing sugar. A perfect tea time treat for all the family.
- 225g Self-Raising Flour
- 225g Caster Sugar
- 225g unsalted butter or baking margarine brought up to room temperature
- 4 eggs at room temperature, lightly beaten
- 2-3 drops of vanilla extract
Line two round cake tins with greaseproof paper. Using a little butter or margarine, grease the bottom of the tins.
Pre-heat the oven to 160oc or Gas mark 4
Place the butter and the sugar into a mixing bowl and whisk until light and fluffy
When the mixture looks light and fluffy slowly add the eggs and the drops of vanilla extract
Fold in the flour, spoonful by spoonful using a metal spoon
Once the mixture is all mixed in, pour half the mixture into each of the tins
Cook until the cake is golden and until a skewer comes out clean when you poke it into the cake
Allow to cool on a cooling rack
Once cool, spread with raspberry jam (or strawberry if you prefer) and freshly made buttercream.
Sandwich the cakes together and sprinkle a little sieved icing sugar over the top
Light, fluffy buttercream
- 2 tablespoonsful of butter or baking margarine
- A couple of drops of vanilla
- Icing sugar
- Water if needed
Whisk the butter or margarine and vanilla extract or essense until light and fluffy
Add icing sugar, bit by bit until it looks about the right amount. If you add too much icing sugar add a tiny drop of water until it is the right consistency.