How to make a cake? When you want to bake an all time classic cake, you need the perfect Victoria sponge recipe to hand. Whether you're making this cake for the first time, or looking to perfect your baking technique, a basic (but brilliant) Victoria sponge is a must-have cake recipe to add to your baking repertoire. Beautifully simple, light and delicious, a freshly made Victoria sponge is guaranteed to delight any guests you might be welcoming over the weekend.
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How to make Victoria sponge
To make the classic Victoria sponge sandwich, you will need:
- Large eggs, three
- Self-raising flour, 200 grams
- Caster sugar, 200 grams
- Unsalted butter, 200 grams, plus a little extra for greasing the cake tins
- Baking soda, one teaspoon
- Whole milk, 50 ml
For the filling, you'll need:
- Unsalted butter, 200 grams
- Icing sugar, 200 grams
- Whole milk, 50 ml
- Strawberry jam, 100 grams
1. Grease two round cake tins with butter.
2. in a mixing bowl, combine the butter, flour, sugar, milk, and baking soda and mix well until uniform. This is best achieved with a hand blender or kitchen mixer.
3. Preheat the oven to 190ºC/170°C fan oven/gas mark 5.
4. Pour half the mixture into each cake tin, making sure it's evenly spread. Bake for 20 to 25 minutes until risen and golden.
5. Meanwhile, make the buttercream filling. Using your hand blender or food mixer, whip the butter for five minutes, then gradually add in the icing sugar and milk.
6. Take out the cooked sponge and let rest for five to ten minutes to prevent your buttercream from melting. When the sponge layers have cooled, take them out of their tins and spread the buttercream over one of the layers. Top with the strawberry jam and cover with the second sponge layer. Dust with a bit of icing sugar.
Tip: To make an even tastier Victoria sponge, add fresh sliced strawberries to the jam and buttercream.