Michael and Rachel's

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Classic Victoria Sponge Cake

Updated: 20 Sep 2015

Ingredients

  • 225g caster sugar
  • 225g self-raising flour
  • 1 tsp. baking powder
  • 225g butter, softened, plus extra for greasing
  • 4 eggs

  • 1 tsp. vanilla extract

  • 100g butter, softened

  • 200g icing sugar, plus extra for dusting
  • 1 tsp. vanilla extract
  • 1 jar strawberry jam

Method

  1. Preheat the oven to 170°C. Grease two 20cm sandwich tins and line the bases with parchment paper.
  2. Cream together the butter, sugar and vanilla extract until light and fluffy.
  3. Add the eggs gradually, and beat until well-combined. It should look light and fluffy. Add tbsp of the flour with the last addition of egg to prevent curdling.
  4. Add the flour and baking powder and fold in gently by hand.
  5. Divide the mixture evenly between the two tins. Bake for approx. 25 minutes - until golden brown on top, springy to the touch, and coming away from the edges of the tin. Do not open the oven during cooking or they will not rise properly. Cool for a minutes in the tin, then turn out.
  6. Once the cakes are nearly cool, make the buttercream icing by blending together the butter, sugar, and icing sugar. If too stiff, add a few drops more vanilla extract or alternatively a small amount of milk to loosen.
  7. Assemble the cake only once completely cool. Liberally spread one layer with buttercream, and the other with strawberry jam. Carefully place the strawberry jam half on top of the buttercream half. Dust the top of the cake with icing sugar to decorate.