I love strawberries!

🍰 Especially on a Victoria Sponge Cake! 🍰

A Victoria sponge cake with straweberries that have been cut in halves on top.

Victoria Sponge Cake Recipe!


Method

  • STEP 1: Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  • Step 2: In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
  • Step 3: Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
  • Step 4: Bake for about 20 mins until golden and the cake springs back when pressed.
  • Step 5: Turn onto a cooling rack and leave to cool completely.
  • Step 6: 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).
  • Step 7: Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
  • Step 8: Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

  • Find the ingredients for this recipe here