Classic Victoria Sponge Cake.
You can have Classic Victoria Sponge Cake using 13 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Classic Victoria Sponge Cake
- It’s of For the Cake.
- It’s 4 large of Eggs.
- You need 250 grams of Soft Butter (can be salted or unsalted).
- It’s 250 grams of Self Raising Flour.
- You need 250 grams of Caster Sugar.
- Prepare 1 1/2 tsp of Vanilla Essence.
- It’s 1 1/2 tsp of Baking Powder.
- You need 2 tbsp of Milk.
- It’s of For the filling.
- You need 100 grams of Soft Butter (can be salted or unsalted).
- It’s 140 grams of Icing Sugar.
- You need 1 tsp of Vanilla Essense.
- It’s of Strawberry/Raspberry Jam.
Classic Victoria Sponge Cake step by step
- Preheat the oven to 170°C (fan) and line two 7 inch cake tins.
- Add the softened butter into a large mixing bowl and with a hand mixer or a spoon, cream until light. Then add the caster sugar and cream them both together until they are fluffy..
- In a separate jug or bowl beat the eggs until they are fully mixed. Then in small amounts slowly add them to the butter and sugar keeping the mixer or spoon moving..
- Once the ingredients have been mixed together, sift in the flour, and mix it well into the other ingredients..
- Next add the vanilla, baking powder and milk. Mixing them in as well..
- Once you are sure the mix has been fully blended together and no lumps are present you can start to spoon the batter evenly into the cake tins..
- Put the tins on the top shelf of your oven and cook for 25-35 minutes.
- While they are cooking prepare the butter icing.
- Add the soft butter and icing sugar into a mixing bowl and mix by hand or with an electric mixer until light and fluffy. Then add vanilla extract to taste and mix again..
- Once the cake has been taken out of the oven and cooled on a wire rack, you can start to spread the icing and jam over the sponges and sandwich them together..
- Dust the cake with a sprinkle of icing sugar and enjoy!.
