Classic Victoria Sponge
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- Prep Time
- Cook Time
- 1 20cm sandwiched cake
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar, plus 1 tbsp
- 1 tsp vanilla extract, optional
- 4 medium (UK) eggs, room temperature, beaten
- 200g self-raising flour
- 1 tbsp milk, if needed
- raspberry jam, for the middle
- 1. Heat the oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins with a little butter, then line the bases with circles of baking parchment. Put the butter and 200g sugar into a large bowl and beat together until creamy and pale. Beat in the vanilla.
- 2. Add the eggs little by little, beating well after each addition, until very light and fluffy. If the mixture looks like it’s beginning to curdle, beat in 1 tsp of the flour and keep going.
- 3. When all of the egg has been added, sift in the flour and add a pinch of salt. Fold in the flour using a large metal spoon or a spatula. The batter should be soft dropping consistency now, which means it drops easily from the spoon or spatula when given a gentle shake. If it seems too thick, fold in the milk.
- 4. Divide the batter between the baking tins, level the tops, then bake in the oven for 25 mins, or until risen and golden brown. When ready, the cakes will spring back when lightly pressed, and will shrink slightly from the sides of the tin.
- 5. Let the cakes cool in the tins for 10 mins, then turn onto a cooling rack and cool completely. Sandwich the cakes with the jam, then sprinkle the sugar over the top to finish your cake.
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