Simple to make and simply delicious! Try out our all-in-one recipe for a perfectly light and fluffy Victoria Sponge every time.
For the sponge:
- 230g self-raising flour
- 1 1/2 level tsps baking powder
- 230g softened butter
- 230g caster sugar
- 4 large eggs
- 1 1/2 tsps vanilla essence
For the filling:
- Half jar of strawberry jam
- 100g softened butter
- 200g icing sugar
- 2 tbsp milk
- 1 tsp vanilla essence
- 3 round cake tins
- Baking parchment
- Mixing bowl
- Hand whisk or wooden spoon
- Preheat your oven to 170 degrees. Grease and line three round cake tins with baking parchment.
- Sift the flour and baking powder into a large mixing bowl then simply add all the other ingredients and beat with an electric whisk or wooden spoon.
- Divide the mixture evenly between the three tins and pop these in the oven. Leave to bake for 25-30 minutes until golden or until you can poke the sponges with a skewer and it comes out clean.
- Leave to cool in the tins for ten minutes before turning out onto a cooling rack to cool completely.
- While the cakes are cooling, you can make the buttercream!
- Put the butter in a bowl and beat until it becomes almost white in colour and is fluffy. Beating the butter first helps make your buttercream whiter and less yellow in colour.
- Sift in the icing sugar and beat together with the butter. You may need to do this in stages as the icing sugar can get a bit messy!
- Add the milk and vanilla essence and beat these in until you are left with a smooth buttercream that isn’t too runny.
- The cakes should now be cool enough to stack and fill! Take your cake stand and spread a bit of buttercream onto the centre. This will help your cake to stick and stop it from sliding around as you stack it.
- Start with your sturdiest, most even sponge and stick this down onto the cake stand. Smooth some buttercream onto the top of this sponge, making sure it is even.
- Take your next sponge, and flip it so the bottom of the sponge is facing upwards. Coat this side with your jam, making sure you don’t go right to the edge (the jam will ooze out otherwise). You then need to place this sponge on top of the sponge with the cream, making sure the jam is now facing down.
- Repeat the processes with the cream and the jam until you end up with an impressive three layer sponge cake!
Now cut yourself a slice and enjoy!