For lots of us, a Victoria sponge feels like the quintessential cake. There’s something about its simplicity and lack of fuss that makes it really appealing – it’s perfect for an afternoon tea or a children’s birthday party.
For the sponge
- 2 sticks (16 Tbs.) butter, at room temperature
- 1 Cup caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 Cup self-rising flour
- Milk, to mix
- Icing sugar, to dust
For the filling
- 1 Cup double cream
- 1 tsp vanilla extract
- 3 Tbs. sugar
- 1 Cup jam of your choice
- 7 Tbs. icing sugar
- Preheat the oven to 350ºF.
- Grease and line two, 8” round cake tins with baking paper.
- Cream the butter and the sugar together in a bowl until pale and fluffy.
- Beat in the eggs, a little at a time, and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little extra milk if necessary. You want to create a batter with a soft dropping consistency.
- Divide the mixture between the cake tins and gently spread out with a spatula.
- Bake for 20 to 25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
- Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper.
- Place onto a wire rack to cool.
- Place the double cream, sugars and vanilla extract into a bowl and whisk until the cream is whipped into fluffy peaks.
- In a small bowl mix the jam until it’s spreadable, upturn the two sponges and spread the jam onto them. Make sure you keep the best-looking sponge for the top.
- Next spread or pipe the cream onto the bottom layer and then carefully place the other sponge on top.
- Before serving dust with icing sugar.