Victoria Sponge Cake
A few days ago I tried my hand at my very first victoria sponge cake. This cake is an English teatime staple and owns it name to Queen Victoria. It is said to have been first made by the Duchess of Bedford, a lady in waiting of hers to savour during with her tea in her dressing room. This is very easy to make, doesn't take much time to prep and bake and is delicious.
I got two round tins off Amazon with a detachable base to make removing the cake off easier. Only a few ingredients are required and the filing can be adapted according to your liking to. I used this recipe from but substituted the strawberry jam with Damson Plum jam which I loved and will definitely recreate this again in the near future.
For the Sponge
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened (it is crucial this is softened otherwise it will turn into lumps)
140g icing sugar, sifted
drop vanilla extract
half a 340g jar good-quality jam- I eyeballed 3/4 of a Tiptree Jar
icing sugar, to decorate on top
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
If you have at hand decorate the top with fresh fruit. Enjoy!