Victoria Sponge Cake

Effort: Medium
Kit: Electric Whisk
Lifespan: 3-5 days
Temp: Room
Cook's Fave: Yes

Serves: 12, Calories: 437

Ingredients

Cake:

  • 200g butter, softened.   1502
  • 200g self raising flour, sifted.   670
  • 200g caster sugar.   800
  • 4 eggs.   300
  • 2 tsp vanilla essence (or 1 tsp extract)
  • 1 tsp baking powder
  • 2 tbsp milk.   60
  • 100ml sour cream (optional).   187

Filling:

  • 100g butter (125g), softened.   751
  • 140g icing sugar (175g), sifted.   560
  • 1 tsp vanilla essence (or ½ tsp extract)
  • 2-3 tsp milk (optional - use if piping).   30
  • 150g strawberry jam.   378

Method

  1. Preheat oven to 160°C Fan/Gas Mark 4.
  2. Grease and line 2x 8" sandwich tins.
  3. Cake: In large mixing bowl; Cream butter and sugar. Add eggs one at a time, mixing well between additions. Add 2 tbsp flour with last egg.
  4. Optional: Whisk in sour cream.
  5. Fold in remaining flour and baking powder with 2 tbsp milk. Divide between tins.
  6. Bake for 20-25 mins.
  7. Remove from tins after 10 mins cooling.
  8. Filling: In medium Pyrex bowl; Cream butter, icing sugar and vanilla, with a fork.
  9. Spread filling over flat side of one cake.
  10. Spread ayer of jam on other cake.
  11. Sandwich two cakes together. Dust with icing sugar.

Calories = 5238

  • 5238 / 12 = 437

Tip: Sour cream increases life of cake from 3 days to 5.

Alternatively: For Orange and Plum Sponge, mix zest from 1.½ oranges into batter and substitute milk for orange juice. Mix zest from ½ orange into buttercream. Spread with plum jam too.

Alternatively: For Custard Buttercream (with blackberry/ apple/ raspberry/ rhubarb jam);

  • 100g butter
  • 140g icing sugar
  • 20-30g custard powder
  • 2-3 tsp milk. (optional - use if piping)