Victoria Sponge Cake: How To Bake It

As someone with a major sweet tooth, I’ve always enjoyed baking. One of my favourite go-to’s is the Victoria Sponge Cake, the perfect cake suited to a cup of tea. I’ve decided to share the essential ingredients below, enjoy!

What You’ll Need

The Cake:

  • 200g Self Raising Flour
  • 200g Butter at room temperature
  • 200g of Caster Sugar
  • 1 teaspoon of baking powder
  • 4 Eggs
  • 2 tablespoons of Milk

The Filling:

  • 125g of Butter (room temperature)
  • 175g of Icing Sugar
  • Few drops of Vanilla Essence
  • Jar of good Raspberry Jam
  • Icing Sugar

How To:

Using a mixing bowl, mix your cake condiments together, slowly pouring each ingredient in. Using a hand whisk or an electric whisk, mix all of these ingredients together until a pale yellowish colour, fluffy and ready to pour. You’ll need two cake bake trays of similar size for the next part. Using butter, grease proof the cake trays and then fill both trays with the mixture (half and half). Pre heat your oven at 160°c and bake for 20-26 minutes (all dependent on the oven itself!).

Meanwhile, create an icing sugar mixture using your butter, icing sugar and vanilla extract. Mix this until thick and leave it in the fridge to set. When your cake has fully cooked, allow it to cool before putting a spread on the base. Once cooled, spread your icing sugar filling into the middle of your bottom base, covering it fully. Then, using the same tools, spread your raspberry or strawberry jam over the bottom base. Complete your cake by placing one on top of the other (leaving your jam and cream base in the middle!)

To add a special touch, sprinkle icing sugar over the top of your cake, and add a few berries or two – if you’re feeling that little bit extra!

I do believe that this cake is best served chilled. I always pop it into the fridge after completely baking it, but then again.. each to their own!