Victoria Sponge

This is a classic, British cake that is perfect for any occasion. Birthday parties, weddings, funerals, any event. My mother taught me how to make this cake when I was a young girl and it's often used as a base for more elaborately decorated cakes. Not only is it delicious, it's very easy to make and takes less than an hour.

Ingredients:

  • 200g self raising flour
  • 200g caster sugar
  • 200g softened margarine
  • 1 tsp baking powder
  • 4 eggs, beaten
  • 1 tbsp milk

For the Filling:

  • 1 jar of strawberry (or any flavour) jam
  • 140g icing sugar, sifted
  • 100g softened margarine
  • a drop of vanilla extract

Method

  1. Set your oven to 190 C for an electric oven, 170 for fan assisted, or gas mark 4.
  2. Grease two round baking tins with oil or butter and line with grease proof paper.
  3. Weigh out your ingredients then add them to a large bowl and mix well until you have a smooth batter.
  4. Divide the mixture between the two tins, making sure they are evenly separated and smooth over with the back of a spoon or spatula until there are no lumps.
  5. Bake for twenty minutes, or until golden.
  6. Take the cakes out of the oven and, using a clean knife or temperature probe, insert into the middle of the cake and make sure it comes out clean of any mixture.
  7. Place the cakes onto a cooling rack and leave to cool completely.
  8. For the filling, beat the butter until smooth and creamy then gradually sift in the icing sugar, mixing between additions.
  9. Add the vanilla extract and mix well.
  10. Once the cakes are cool enough, spread the butter icing onto one side of the cake, covering the whole cake.
  11. Spread the jam onto the other cake and sandwich the two together.
  12. Soft icing sugar onto the top of the cake for decoration before serving.

As long as you keep the cake in an airtight container, it should last for roughly two days.

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