Victoria Sponge - Recipe
Posted by Nathan Lloyd | 13/03/2014 | Category: Food
When is your perfect time for a slice of cake and a nice cup of 99 tea? Personally it's Coronation Street for me. I always find that is the best opportunity to wind down, watch my favourite soap and enjoy a nice bit of tea and cake.
With this in mind, I have listed one of my favourite cake recipes below.
You can't go wrong with a Victoria Sponge. Well you can, but if you follow the recipe below, you really shouldn't!
If you do make the cake, we would love to hear your feedback by filling in the form at the foot of this recipe.
- Preparation Time: Around 45 minutes
- Cooking Time: 30 mins
- Serves: 10
Ingredients – for the Cake
- 200g caster sugar
- 200g softened butter
- 4 free range eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp The Co-operative semi-skimmed milk
Ingredients – for the Filling
- 100g butter, softened
- 140g icing sugar, sifted
- drop vanilla extract (optional)
- 340g jar Co-operative strawberry jam
- icing sugar, to decorate
Heat oven to 190˚C/fan 170˚C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then 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 butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with 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.