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01.06.2014- Adventures in Baking: Victoria Sponge

As most of you are well aware, I'm something of a self confessed cake addict. I love baking almost as much as I love eating cake, and a little later on in the year I'll be taking on a corker of a culinary challenge when I make my friend's wedding cake! Whilst ideas for the finished product are still being refined (thank heaven for Pintrest!), I think we're opting for a traditional Victoria Sponge as the mainstay so have been brushing up on my baking quite a lot recently. The Victoria Sponge is a real kitchen classic, and it's one of my all time favourites too- so seemed like the perfect bake to share with you. This recipe comes from the baking goddess that is Mary Berry- and I've made a few alterations along the way too- replacing the traditional jam and cream sandwich filling with jam and buttercream to make it much longer lasting (practicality first!): 

225g soft unsalted butter, 225g caster sugar, 225g self raising flour, sifted, 2 teaspoons baking powder, 4 large eggs

For the filling 
Approximately 4 tablespoons of strawberry jam, 140g softened butter, 280 g icing sugar, a few splashes of water

1) Set the oven to 180°C/fan 170°C/gas mark 4.
2) Prepare the baking tins by cutting two greaseproof paper circles, and placing inside each greased tin. Don't be afraid to be generous with the butter here- believe me, it makes it much easier when it comes to serving!
3) Add the butter, sugar, flour, baking powder and eggs into a large mixing bowl, then begin to beat using an electric mixer on slow speed. Mix until smooth and lump free.
4) Pour the mixture equally into each of the baking tins, ensuring that the surfaces are level for an even bake.
5) Pop the tins in the oven and bake for 20-30 minutes, until each sponge is golden brown and risen. It's a good idea to check the sponges about halfway through the baking process, just to make sure they are getting an even distribution of heat, moving around the oven if necessary.
6) Once cooked, carefully remove from the oven and cool in the baking tins for a few minutes before cooling completely on a wire rack.
7) Whilst the sponges are cooling down, begin to prepare the ingredients for the filling. Measure out the jam, and mix gently to smooth.
8) Next, prepare the buttercream. This can be quite a messy process, but is much easier if you fully soften the butter in a large mixing bowl to start. Then gradually sift in the icing sugar, mixing together with the butter as you go and adding a little drop of water if needed.
9) Once the sponges are completely cold, turn the bottom layer upside down and place onto a plate. Spread generously with jam and buttercream before placing the other layer on top (the right way up).
10) Sprinkle with icing sugar to decorate and serve.

And there you have it- a really simple, traditional treat! This is such an easy cake to make as it uses the all in one method- minimal washing up required here too! Whenever I've tried it using other recipes in the past, I've ended up with quite an uneven finish, but couldn't be happier with the results of this attempt- not rushing it is key too!

Are you a fan of the Victoria Sponge?

(Image credit: Sarah Farrell, please do not reproduce without permission.)


  1. These needs to get into my belly. Now!

  2. Mmm, I've only recently had my first taste of Victoria Sponge cake and fell in love! Might have to give making it myself a go, since you've had such great results!


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