Victoria Sponge Cake
A classic British dessert consisting of light and fluffy sponge cake, filled with rich chocolate buttercream.
Ingredients
- ●200g Dark Chocolate (for buttercream)at least 70% cocoa
- ●250g Unsalted Butter
- ●250g Icing Sugar
- ●4 Large Eggs
- ●250g Self Raising Flour
- ●200g Granulated Sugar
- ●1 tsp Vanilla Extract
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm round sandwich tins.
- 2
Sift together flour, granulated sugar, and a pinch of salt.
- 3
In a separate bowl, whisk together eggs and vanilla extract.
- 4
Add the sifted dry ingredients to the egg mixture and mix until just combined.
- 5
Divide the batter evenly between the prepared tins and smooth the tops.
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
- 7
Allow the cakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
- 8
To make the buttercream, melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 9
Beat the softened butter until light and fluffy, then gradually add the icing sugar and melted chocolate.
- 10
Once the cakes are completely cool, place one half on a serving plate and spread a layer of buttercream on top.
- 11
Place the second half of the cake on top and dust with powdered sugar.