Victoria Sponge Cake

Name: Victoria Sponge Cake
Total time: 18000 s
Yield: 6-8 servings
Cuisine: British
Ingredients: For the Cake; 6 oz Self Raising Flour, sifted; 6 oz Caster Sugar; 6 oz Unsalted Butter, room temperature; 3 Eggs; 1 tsp Baking Powder; 1 tsp Vanilla Essence; For the Buttercream; 3 oz Unsalted Butter, room temperature; 6 oz Icing Sugar, sifted; For Serving; Enough strawberries halved to cover the cake and for decorating

Livvy @cook_11753185

Hello again. Here is my version of Victoria Sponge Cake. This is a really simple recipe which first got me into baking as a child and as an adult I find this recipe is really adaptable and makes a great base for lots of different flavourings, Some of my suggestions for different flavours are at the bottom.

Saved

Ingredients

1.5 hours total

6-8 servings

For the Cake
6 ozSelf Raising Flour, sifted
6 ozCaster Sugar
6 ozUnsalted Butter, room temperature
3Eggs
1 tspBaking Powder
1 tspVanilla Essence
For the Buttercream
3 ozUnsalted Butter, room temperature
6 ozIcing Sugar, sifted
For Serving
Enough strawberries halved to cover the cake and for decorating

Saved

Steps

1.5 hours total

1

Sift the flour, baking powder and caster sugar together into a mixing bowl. Add the butter and eggs. Mix everything together until well combined.
2

For a Victoria Sponge or vanilla cake add the vanilla essence and combine with the cake mixture.
3

Spilt the cake mixture between two greased and lined circular cake baking trays (about 8 inches in diameter). Bake at 180C for 30 minutes or until the sponge bounces back and a skewer in the cake comes out clean.
4

Set the cake aside to cool and meanwhile make the buttercream by combining the butter and icing sugar. I often find a table spoon of milk helps to begin the icing sugar and butter mixing.
5

Beat the buttercream until light and fluffy with all the ingredients combined. (To make a different flavour buttercream add flavourings after making the basic mix.)
6

Slice the strawberries. Once the cake is cool spread half the buttercream on the top of one cake half. Then layer the strawberries so they cover the buttercream. Then sandwich the buttercream and strawberries between the cake halves. Spread the remaining half of the buttercream on top of the cake and decorate with strawberries.
7

For different flavour cakes and buttercream: add different flavourings after making the basic cake mix and combining and the same for buttercream. Add the flavourings after making the basic buttercream and combine.
8

For a lemon and poppy seed cake. Add the zest and juice of 3/4 of a lemon and about 50g poppy seeds. Make a lemon buttercream by adding the remaining zest and juice to a basic buttercream.
9

For a chocolate cake add 2 tablespoons of coca powder to the basic cake mix and the basic buttercream.
10

For coffee and walnut cake make an espresso and add to the basic cake mix. I also add chopped walnuts to mine and mix the ingredients well. To make a coffee buttercream add an expresso to the basic buttercream, you might find you need to add some extra icing sugar to soak up the expresso. This is fine and will not change the taste.