Classic Victoria Sponge Cake
A traditional British dessert consisting of two light, fluffy sponge cakes sandwiched together with jam and buttercream.
Ingredients
- ●4 large EggsRoom temperature
- ●200g Caster sugarSoftened
- ●200g Self-raising flourSifted
- ●100g Unsalted butterSoftened
- ●1 tsp Vanilla extractHigh-quality
- ●1 cup Raspberry jamHomemade or store-bought
- ●1 cup ButtercreamIngredients: butter, sugar, milk
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8 inch) round cake pans.
- 2
In a large mixing bowl, whisk together eggs, sugar, and vanilla extract until light and fluffy.
- 3
Sift in flour and gently fold until combined.
- 4
Add softened butter and mix until the batter is smooth.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 7
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 8
Once the cakes are completely cool, spread a layer of raspberry jam on top of one of the cakes.
- 9
Place the second cake on top and dust with powdered sugar.
- 10
Frost the top and sides of the cake with buttercream and decorate as desired.