This traditional sponge cake tastes great decorated with a choice of fillings such as vanilla buttercream, whipped cream, lemon curd or jam. This recipe proves that you needn’t be an experienced baker to make a bakery-worthy cake.
Today I wanted to share a layer cake recipe that’s popular in bakeries, coffee shops and tea rooms.
Victoria sandwich is a classic British recipe and a firm favourite cake for many. It’s a popular cake for celebrations like birthdays and can be as dressed up or down according to the occasion.
Over the last few weeks I’ve lost count of the number of sponge cakes that have been baked in my kitchen. Luckily I don’t mind as sponge cake is my favourite cake and I wanted to make sure this cake was good enough for sharing.
I worried that the recipe was too simple, but sometimes you don’t want to bake anything too elaborate or requires more than a handful of ingredients.
If you feel like adapting the recipe you can add different flavours like fresh lemon, lime or orange zest or fold through some fresh/frozen berries or even some chocolate chips into the cake batter before baking – there are so many derivatives of this basic sponge cake recipe.
Once the cakes are completely baked all the way through, allow them to cool and then decorate as you want. Traditionally the cake has a raspberry jam filling, but strawberry jam or even homemade lemon curd are both delicious alternatives. As well as a curd or jam filling, you can also fill the cake with vanilla buttercream or whipped cream.
However you decide to decorate this cake, I hope you enjoy baking (and eating) it as much as we do!
225g (8 ounces) butter (salted or unsalted), softened – I leave mine out at room temperature overnight to ensure it’s soft enough
225g (8 ounces) caster or granulated sugar
4 large free-range eggs, at room temperature
225g (8 ounces) self-raising flour
1 teaspoon vanilla extract
4 tablespoons milk or water
3-4 tablespoons raspberry or strawberry jam (try not to use too much otherwise it might spill out)
Half batch vanilla buttercream recipe or 150ml double cream, for whipping (both optional)
Icing sugar, for dusting
- Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line the base of two 20cm / 8-inch cake tins with parchment paper and grease the sides of the tin.
- In a large mixing bowl cream the butter and sugar together for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time and beat well after each addition – if the mixture looks curdled, add a bit of the flour. Next mix through the vanilla extract.
- Now gently fold through the flour and mix until no lumps of flour remain. Add enough water/milk to loosen the cake batter slightly (I added 4 tablespoons of water to my cake batter. We’ve found adding water instead of milk produces a lighter cake).
- Evenly divide the cake batter between the cake tins, leave a small dip in the centre of each cake to encourage even rising.
- Bake the cakes for 20-30 minutes (it takes around 25 minutes in my oven) or until the tops have turned a light golden colour and a cake tester comes out clean when inserted into the centre of one of the cakes. Only test one cake as this will become the base layer and the other cake will be the top layer on show.
- Leave the cakes to cool in the tins for 10 minutes, then carefully run a knife around the sides of the tin and release the cakes from their tins. Peel the parchment paper carefully off the base of each cake and leave the cakes to cool completely on a wire rack, base side down.
- Once cool, fill the cake with raspberry jam and sandwich the two cake halves together. Dust the top with icing sugar and serve. The cake will keep at room temperature covered for up to 3 days. Generally this cake only lasts a day or so in our house!
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