One of the most famously known cakes we have in the UK: the Victoria Sponge cake. The cake was invented in 1861 but the first reference found to these cakes in England dates all the way back to 1615. In any case, I’ll tell you how to make your own! So, let’s take a look at what we need!
- 200 grams of caster sugar
- 200 grams of softened butter
- 4 eggs (beaten)
- 200 grams of self-raising flour
- 1 teaspoon of baking powder
- 2 tablespoons of milk
Ingredients for the filling:
- 100 grams of softened butter
- 140 grams of icing sugar (sifted)
- A drop of vanilla extract (optional)
- Half a 340 grams jar of good-quality strawberry jam
- Icing sugar (for decoration)
How to make:
- Step 1: Heat the oven to 190 degrees. Butter two 20cm sandwich tins and cover with non-stick baking paper.
- Step 2: Take a large bowl and beat the caster sugar, softened butter, beaten eggs, self-raising flour, baking powder and milk together, until a smooth, soft batter emerges.
- Step 3: Divide the mixture between the twins. Make sure you smoothen the surface with a spatula or the back of a spoon.
- Step 4: Bake the cake for about 20 minutes until it seems golden and the cake springs back when you press it.
- Step 5: Turn it and put it on a cooling rack. Leave it to cool completely.
- Step 6: To make the filling, beat the softened butter until it appears smooth and creamy. Then gradually beat the sifted icing sugar and a drop of vanilla extract through it (if you’re using this last ingredient).
- Step 7: Spread the buttercream over the bottom of one of the sponges. Top it with the strawberry jam and sandwich the second sponge on top.
- Step 8: Dust it with a little icing sugar before serving.
Love, Deem ❤