Victoria Sponge is possibly one of the easiest bakes ever, but it's one I always struggle to perfect. A couple of weeks ago I treated myself to a stand mixer, and thought I'd test it out with a nice simple recipe.
You Will Need - For the Sponge
- 180g Soft butter at room temperature
- 180g Caster Sugar
- 180g Self Raising Flour
- 1/2tsp Vanilla Extract
- 3 Eggs
- 1 tbsp warm tap water
For the filling (Vanilla Buttercream and Jam)
- 65g Unsalted Soft Butter
- 200g Icing Sugar
- 2 tbsp Milk
- 1/4 tsp Vanilla Extract
- Jam of your choice.
- Preheat your oven to 180°
- Put your soft butter into a mixing bowl and beat until a creamy texture.
- Gradually beat in the sugar a little bit at a time.
- Put the eggs and vanilla into a small bow/jug and bet with a fork until mixed. Gradually add this to your butter and sugar mix.
- Sift your flower into the mixture and fold in. Then add in your warm water. After I've done this for a bit, I like to use my stand mix to make sure it's well and truly mixed.
- Divide the mixture evenly between two cake tins. Make sure they're greased and lined with baking paper.
- Bake in the oven for 20-25 minutes. Once it's the infamous 'golden brown', leave to cool. Under no circumstances should you ice until it's cooled!
- Now onto the filling. Take your butter and beat until a smooth, creamy consistency (much like the previous butter step). Sift your icing sugar into the bowl and add your milk and vanilla. Beat until very smooth and thick. My stand mixer worked wonders for this.
- Spread your buttercream on one of the cake halves, and spread your choice of jam on the other. I intended to go for raspberry, but accidentally picked up strawberry. I'd definitely recommend raspberry though, as the sharpness cuts through the sweetness of the buttercream.
- Once assembled, sprinkle icing sugar on the top, and you're all set!
I didn't get quite the rise I wanted this time, but it sure did taste good!