Classic Victoria sponge cake

Name: Classic Victoria sponge cake
Cuisine: British
Ingredients: 8 oz caster sugar; 8 oz butter or stork; 8 oz self raising flour; 4 eggs; For the icing ontop; 175 g icing sugar; 75 g butter or stork

AForbes @cook_18792165

I’ve always loved sponge cake. My mum always made it while I was growing up so it creates very happy memories for me.

AForbes @cook_18792165

I’ve always loved sponge cake. My mum always made it while I was growing up so it creates very happy memories for me.

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Ingredients

8 ozcaster sugar
8 ozbutter or stork
8 ozself raising flour
4eggs
For the icing ontop
175 gicing sugar
75 gbutter or stork

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Steps

1

Cream (whisk) the butter and caster sugar together
2

Crack the eggs into a jug and whisk. Then slowly add the eggs to the mixture.
3

Next sieve the flour into the mixture. I buy pre sifted flour (see pic) just to make it quicker! And fold the flour in with a metal spoon. Fold it in using figure of 8 movements. You don’t want to knock the air out of the mixture.
4

Grease then flour two round baking tins (8 inch tins) and pre heat oven to 180c pour the mixture into the tins and put in oven for around 16-18 mins
5

Check that knife comes out clean. Put on wire rack to cool.
6

For the icing you can use around 175g icing sugar and slowly add water while mixing until you have enough to cover the cake. If you add too much water just add more icing sugar until the correct consistency then decorate. Spread jam in the middle of the cake.
7

If you want to make butter icing then mix 175g of icing sugar and 75g butter together. Spread onto cake then decorate. Normally I would make a round cake like above and in the middle I would put jam and buttercream and put buttercream on the top. For the cake below I made it in a rectangle tin to make a tray bake.