Along with Rocky Road, Victoria Sponge is one of my favourite types of cake-y treat. An oldie but a goodie, and undoubtedly a crowd pleaser (I have never actually met anyone that didn’t like this jam and buttercream filled dessert…) this is a simple and easy option for anyone that needs to make something sweet using only the most basic of baking ingredients.
As it happens I actually prefer mine filled with fresh fruit (it also looks a bit fancier) so feel free to slice some strawberries and add them in with the buttercream middle layer instead of jam.
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- 225g unsalted butter
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- 1tsp Vanilla extract
- 100g unsalted butter
- 100g icing sugar
- 1tsp vanilla extract
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- Preheat oven to 180°C/fan160°C/gas 4. Grease and line two 8 inch cake tins.
- Cream together the butter, sugar and vanilla extract until light and fluffy.
- Gradually add the eggs until well combined.
- Sift in the flour and fold in gently to the mixture.
- Divide the mixture between the two tins and level with a knife.
- Cook in the preheated oven for 15-20 minutes until the sponge is lightly golden and springy to the touch.
- Remove the sponges and leave to cool for a few minutes before turning out of the tins.
- To make the buttercream combine the butter and icing sugar and mix until light and fluffy. You can always add a drop of milk if you find the mixture too stiff.
- Once the cake is cool spread the buttercream on one half and slather strawberry jam on the other then pop the two together.
- You can add icing to the top if required or just pile with berries and a dusting of icing sugar.