A Slice of British Heaven: Our Classic Victoria Sponge
The much loved Victoria Sponge is here! This classic British bake features two light-as-air vanilla sponges sandwiched together with sweet strawberry jam and velvety buttercream. It's our go-to recipe for afternoon tea or special occasions.
Recipe overview
Prep Time: 25 minutes
Cooking Time: 20-25 minutes
Effort: Moderate
Serves: 8-10 slices
Ingredients
For the sponge:
- 200g unsalted butter, softened to room temperatur
- 200g caster sugar
- 200g self-raising flour
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp whole milk (if needed)
For the filling:
- 150g unsalted butter, softened
- 300g icing sugar
- 1 tsp vanilla extract
- 150g strawberry jam
- Icing sugar for dusting
Equipment
- 2 x 20cm round cake tins
- Baking parchment
- Electric mixer
- Large mixing bowl
- Spatula
- Cooling rack
- Palette knife
Method
Sponge:- Prepare your workspace: Preheat your oven to 180°C. Grease and line your cake tins with baking parchment.
- Create the base: Beat the butter until it's super soft and creamy - it should look like whipped cream. This usually takes about 3 minutes.
- Add sweetness: Gradually add the sugar while continuing to beat. Keep going until the mixture turns pale and fluffy - it should remind you of softly whipped butter.
- Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Don't worry if it looks a bit curdled - this is normal!
- Add flavour: Mix in the vanilla extract.
- Finish the batter: Gently fold in the flour and salt using a spatula. The mixture should slowly drop off your spoon - if it seems too thick, add a splash of milk.
- Bake with love: Divide the mixture evenly between your prepared tins. Give them a gentle tap on the counter to remove air bubbles.
- Into the oven: Bake for 20-25 minutes until golden brown. The cakes should spring back when lightly pressed.
- Cooling time: Let the cakes cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Beat the softened butter until pale and creamy.
- Gradually add the icing sugar and vanilla, beating until light and fluffy.
- Spread the jam on one sponge.
- Top that sponge with buttercream.
- Place the second sponge on top.
- Dust with icing sugar just before serving.
Chef’s notes:
- Room temperature ingredients are crucial for achieving that perfect rise
- The mixture might look curdled when adding eggs - don't panic! It'll come together when you add the flour
- For extra lightness, keep your mixing gentle when adding flour
- Store in an airtight container for up to 3 days
- The sponges can be frozen for up to 3 months - perfect for making ahead!
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