This classic Victoria sponge cake recipe is perfect for birthdays, dinner parties and afternoon teas in the coming sunny months
Whether it’s a garden party or a picnic on the beach you’re planning, we are all looking forward to some good outdoor catching up in the coming months. Nothing says celebration more than cake, and this Victoria sponge cake recipe is ideal for treating your loved ones. There’s a lot of ways to make this cake your own. Add edible flowers, swap strawberries for a range of fruit or make your homemade jam to go in the middle. Still, the basics remain the same. If you’re looking for a deliciously moist and well risen sponge, this recipe by Odlums is a simple classic.
- 200g/7oz Odlums self raising flour
- 200g/7oz butter (at room temperature)
- 200g/7oz caster sugar
- 1 level teaspoon baking powder
- 4 eggs, beaten
- 2 tablespoons milk
- 125g/4oz butter (room temperature)
- 175g/6oz icing sugar
- Few drops Goodall’s vanilla essence (optional)
- Jar of good quality raspberry Jam
- Icing sugar, for dusting
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
- In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
- Divide the mixture between the prepared tins and smooth the top with the back of the spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
- Turn onto a wire tray or cooling rack and allow to cool completely.
- Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
- Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
- Dust with icing sugar before serving.
- Store in an airtight container and enjoy within 3 days.