Classic Victoria Sponge
This classic British sandwich cake is both beautiful and delectable! Once you've made it once, you'll want it again and again.
Equipment
- Two 8-inch cake pans or springform pans
- Parchment Paper
- piping bag (optional)
Ingredients
Sponge
- ¾ cup plus 2 tablespoons of unsalted butter softened
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1¾ cups self-rising flour
- ½ cup homemade or storebought strawberry jam
- optional: fresh strawberries to garnish
- optional: confectioners' sugar to garnish
Buttercream
- 7 tablespoons unsalted butter softened
- 1⅔ cups confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Heat your oven to 350°F and grease and cover pans with parchment paper.
- Using a stand mixer, beat the butter, sugar, and vanilla for 5-6 minutes, until pale and creamy. Then add the eggs until well-combined.
- In another bowl, mix the flour and baking powder. Then, fold it into the stand mixer bowl and mix on low until incorporated.
- Divide the mix into two pans and bake for 25-30 minutes until golden and springy and a skewer comes out clean. Cool them in their pans for 5 minutes, and then turn them onto a wire rack carefully to cool completely.
- For the buttercream, beat room temp butter, confectioners' sugar, and vanilla on medium speed for 1-2 minutes until fluffy.
- Then, spread the jam evenly on one of the cake halves. Fill a piping bag with buttercream, and snip a ½-inch hole into the bag. Pipe the buttercream in little blobs around the cake, or just spread it on with a spatula.
- Carefully place the second sponge on top and press together. Dust with confectioners' sugar and garnish with fresh strawberries.
Notes
This cake is even more delicious with homemade jam! I hope to make my own from scratch one day, but until then, I highly recommend the Comte de France brand of strawberry jam.