Best Easy Homemade Victoria Sponge Cake Recipes

VICTORIA SPONGE CAKE RECIPE

Steps:

• Grease and line the base of two 19cm/7.5ins loose bottomed cake tins.
• Preheat the oven to 180 deg fan assisted.
• Using an electric mixer. Beat together the butter and sugar until light and fluffy.
• Gradually add the eggs, one at a time, adding a little flour between each one. This will help prevent curdling. Mix together until well combined.
• Add the vanilla extract and the remaining flour. Mix until well combined.
• Your batter should be of a dropping consistency. (drop off your spatular easily) If not, add the milk and mix until well combined.
• Pour the cake batter evenly into the two cakes tins. Use scales to ensure you have an equal amount in each tin, or this will affect your baking times.
• Bake in the centre of the oven for 20 mins. Or until baked. Testing the centre of each cake with a skewer until it comes out clean.
• Leave in the tins for 5 - 10 mins to cool a little, before turning out onto a wire rack to cool completely.
• Turn one of the cakes upside down to flatten the dome.
• When cooled completely place the flattened domed cake on a cake stand with it's base facing upwards. Spread a layer of Raspberry or Strawberry jam. Place the second layer on top.
• Dust with a light coating a caster sugar.

MARY BERRY'S EASY VICTORIA SANDWICH

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
• Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
• To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

CLASSIC VICTORIA SANDWICH RECIPE

Steps:

• Heat 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 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.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
• 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 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.