British-Style Victoria Sponge Cake
A classic British sponge cake, filled with a rich jam and buttercream, perfect for afternoon tea.
Ingredients
- ●120g mellow butter, softened
- ●1 sponge cake, crumbled
- ●60g Victoria jam
- ●150g icing sugar
- ●2 eggs
- ●150g caster sugar
- ●120g plain flour
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease two 20cm (8in) sandwich tins.
- 2
Sift the flour and sugar into a large mixing bowl.
- 3
Add the eggs and mix until smooth.
- 4
Divide the mixture evenly between the prepared tins and smooth the tops.
- 5
Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
- 6
Remove from the oven and let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- 7
To make the buttercream, beat the softened butter and icing sugar until light and fluffy.
- 8
Spread a layer of buttercream on top of one of the cooled cakes.
- 9
Spread a layer of Victoria jam on top of the buttercream.
- 10
Place the second cake on top and dust with icing sugar.
- 11
Cut into slices and serve.