Classic Victoria Sponge Cake
This sponge cake recipe combines a light and fluffy texture with a sweet, fruity filling that is sure to delight your taste buds. A perfect balance of moist sponge, velvety buttercream, and tangy raspberry jam makes this cake a delightful treat for any occasion. With simple steps and readily available ingredients, you can create a beautiful and delicious cake that will impress your friends and family.
— Constant Cookbook
Ingredients
- For the Sponge
- 175g of Caster Sugar
- 175g of Stork
- 3 eggs
- 175g of Self Raising Flour
- 1tsp of Bicarbonate of Soda
- 1stp of Baking powder
- 1tsp of White Vinegar
- For the Filling
- Good Quality Raspberry Jam
- Butter Cream:
- 75g Butter (Unsalted)
- 175g Icing Sugar
- tsp Vanilla Essence
- Icing Sugar for Dusting
Instructions
- In a large mixing bowl cream the sugar and stork until pale.
- One at a time mix in the the three eggs.
- Sieve half of the flour into the mixture and fold in using a metal spoon. Once the flour has been folded in sieve the remaining flour and fold into the mixture.
- In a small cup combine the baking soda, baking powder and white vinegar so that it fizzes then pour and stir into the mixture.
- Split the mixture between two sandwich tins and bake for 30-35 minutes in the oven at 130c until golden in colour and the sponge springs back when lightly tapped.
- Allow the cakes to cool slightly and then remove from the tins and place on a rack to cool completely.
- Once the cakes have cooled you can begin to make the butter cream filling. Cream the butter in bowl until soft, and then add the icing sugar and vanilla essence until it reaches a constancy that can spread on the cakes.
- Position one of the cakes on a board or cake stand and smother the top with the butter cream.
- Next, spread an even layer of jam over the butter cream and sandwich the two cakes together by placing the remaining cake on top of the other.
- Finish the cake by dusting lightly with icing sugar.
Yield
Serves 8
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