Classic Victoria Sponge Cake

A traditional British sponge cake and personal favourite of Queen Victoria.
Baking
Share

Ingredients

Method
For the sponge:
100g butter/margerine
100g caster sugar
2 large eggs
100g self raising flour
1 drop of vanilla essence
For buttercream:
50g butter/margerine
100g icing sugar
Any one of:
2 drops of liquid flavouring;
1tsp of cocoa powder
lemon/orange zest, grated

Method

To make the sponge:

To make buttercream:

1
Step 1

Grease two 180mm straight sided baking tins. Line the bottoms with buttered greaseproof paper.

2
Step 2

Put the butter and sugar in a bowl. Using a hand mixer, beat at medium speed until fluffy (1-2 minutes).

3
Step 3

Reduce speed. Gradually add the eggs, then the vanilla, then the flour. Increase to medium speed once the ingredients start to incorporate.

4
Step 4

Put the mixture into the baking tins. Bake in a pre-heated oven at 180°C for 25 minutes. The surface should be golden brown.

5
Step 5

Cool on a wire rack. Turn one sponge upside down. Put a layer of raspberry jam on top. Put the other sponge on top of the jam. You can replace the raspberry jam with other fillings, like buttercream.

6
Step 6

Add flavourings a little at a time, and taste before adding any more.

7
Step 7

Put the butter and sugar in a bowl. Beat at medium speed till fluffy (1-2 minutes).