Victoria Sponge
This delightful sponge cake recipe is a true classic that never fails to impress. With soft and fluffy layers, filled with a sweet and tangy strawberry jam and luscious buttercream, this cake is a perfect treat for any occasion. The simple yet irresistible combination of flavors and textures makes it a beloved favorite for both casual gatherings and special celebrations. So go ahead, whip up this delectable cake and watch it disappear before your eyes!
— Constant Cookbook
Ingredients
- sponge :
- 225g butter (softened)
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- 2 tsp baking flour
- 3 tbsp olive oil
- 2 tsp vanilla sugar
- For the filling :
- 4 tbsp strawberry jam
- 150g butter (softned)
- 150g icing sugar
- icing sugar (For dusting)
Instructions
- lightly grease and line the tins
- pre-heat the oven to 180C/350f?gas4
- place the butter,sugar,eggs,flour and baking powder into a large bowl and mix for about 2 minutes
- divide the mixture evenly between the prepared tins and level the surface with a spoon or a spatula
- bake for 25-30 minutes,untill well risen and golden. The tops of the cakes should spring back up when pressed lighthly with a finger.leave the to cool in the tins for a few minutes,then turn the cakes out on a wire rack,peel of paper and leave to cool completely.
- to make the butter cream beat the butter and icing sugar together using a elertric mixer untill light and fluffy.
- spread the jam evenly on one half of the cake and top with the butter cream. place the other half of the cake on top. finally dust the top of the cake with a little icing sugar.
Yield
Serves 8
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