A light and fluffy sponge cake with a buttercream and jam filling. One of my favourite easy bake cakes that is versatile for any occasion. The original Victoria sponge cake was one of the first cakes to have been made using eggs as a raising agent, usually they would have used yeast to leaven a cake as in bread recipes. Bakers only began using eggs as a raising agent in the mid 18th century. The creation of Baking powder in 1843 is when we begin seeing soft sponge cakes, Alfred Bird, the English manufacturer, enabled us to start baking Victoria sponge cake, and the use of butter to those recipes led to the Victorian Sponge cake as we now know it. The Victoria sponge cake would have been sandwiched with jam in the middle, but I do like to use home made jam and buttercream filling or cream, just a little more indulgent.
200g (7oz) caster sugar
200g (7oz) softened butter
4 free range eggs, beaten
200g (7oz) self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
Teaspoon of vanilla extract (optional)
Half a 340g jar good-quality strawberry jam. I like to use home-made plum jam.
Icing sugar, to decorate
(Whipped fresh cream or alternative can be used to fill the sponge cake.)
Heat the oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g (7oz) caster sugar, 200g (7oz) softened butter, 4 beaten free range eggs, 200g (7oz) self-raising flour, 1 tsp baking powder and 2 tbsp milk and 1 teaspoon of vanilla extract together until you have a smooth, soft batter.
Add to the mixture to the two prepared tins equally and smooth the surface with a spatula.Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
Making the Filling
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). Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry 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.
I hope you enjoy making your own Victoria sponge cake and making any changes to make it your own personal favourite cake with different flavours and decoration. Have fun baking and Bon appetite.