Classic Victoria Sponge Cake. The classic Victoria sponge cake is always a winner. Follow this recipe to discover, it's not just Mary Berry who knows how to make this classic cake. Bake James Martin's classic Victoria sponge cake, best served with a proper cup of tea.
Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. From afternoon tea to an exuberant birthday cake to the classic Vicky sponge, baking cake is a national pastime. We teamed up with ex-pat Paola Thomas to bring you five. You can cook Classic Victoria Sponge Cake using 12 ingredients and 3 steps. Here is how you cook that.
Ingredients of Classic Victoria Sponge Cake
- Prepare of For the sponge.
- You need 200 g of Caster Sugar.
- It’s 200 g of Softened butter.
- You need 4 of eggs, beaten.
- It’s 200 g of self-raising flour.
- Prepare 1 tsp of baking powder.
- It’s 2 tbsp of milk.
- Prepare of For the filling.
- You need 100 g of butter, softened.
- Prepare 120 g of icing sugar.
- You need 1 tsp of vanilla extract.
- It’s 340 g of strawberry or raspberry jam.
This Classic Victoria Sponge Cake recipe uses the classic ingredients of vanilla sponge cake, fresh whipped cream & raspberry jam. When I first started this site, I posted a recipe for Victoria Sponge Cake with Buttercream instead of whipped cream. Whilst this is a wonderful cake, I have never gotten. This Victoria sponge is a British classic and delicious afternoon teatime treat, combining strawberries and cream.
Classic Victoria Sponge Cake instructions
- Heat oven to 190C/170C fan/gas 5. Butter two 20cm sandwich tins and line with baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter..
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely..
- To make the filling, beat the butter until smooth and cream, then gradually beat in icing sugar and then vanilla extract. Spread the buttercream over the bottom of one of the sponges, top it with the jam and sandwich the second sponge on top. Dust a little icing sugar on top before serving..
Divide the mixture evenly between the tins and level with a knife. Victoria sponge cake is one of those traditional bakes that everyone's going to love. Fluffy vanilla cake filled with diplomat cream and fresh strawberries! I wanted to make this cake ever since I saw Mary Berry in Great British Bake Off making one. I loved the fact that it is super simple, but so pretty – a real.
