Simple cake recipe
A classic recipe that will, no doubt, bring back memories of childhood at Grandma's house. The Victoria Sponge is a favourite in any household. The recipe below is one of the easiest to follow and gives the best results or take a look at the video above if you want to follow the steps in real time.
Raspberry jam is traditionally used, however the fillings can be substituted to suit personal preference.
For those looking for a modern twist, have a look at our chocolate recipes.
Classic Victoria Sponge cake recipe
Por September 27, 2013Publicado:
- Resultado: 10 slices
- Preparación: 30 min
- Otro: 10-15 min
- Terminada en: 1 hr 30 min
Simple cake recipe A classic recipe that will, no doubt, bring back memories of childhood at Grandma's house. The Victoria Sponge is …
- 200 grams Caster sugar
- 200 grams Softened butter
- 4 Eggs beaten
- 200 grams Self-raising flour
- 1 tsp Baking powder
- 2 tbsp Milk
- 85 grams Softened butter
- Icing sugar to dust
- 175 grams Icing sugar sifted
- Few drops of vanilla essence
- 2 tbsp Raspberry jam
- Fresh raspberries (optional)
- Preparation - Pre-heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, mix together all the cake ingredients beating continually until you have a smooth, soft batter.
- Pour the mixture into the two tins so they are equal. Bake for about 20 minutes by which time they should have turned a golden brown. TIP- stick a piece of uncooked spaghetti into the centre of the cake, if it comes out clean the cake is done. Place the cakes onto a cooling rack to cool completely.
- For the filling, beat the butter until creamy, then gradually add the icing sugar in stages beating well all the time. Add the vanilla essence and stir. Spread the jam onto one of the cakes adding some raspberries if you like. On the other cake spread the buttercream and then put the two cakes together, fillings on the inside. Dust with icing sugar.