Victoria sponge

A classic British sandwich cake: two light butter sponges filled with strawberry jam and vanilla buttercream.

Serves
8
Prep time
30 min
Total time
1 hr 20 min

Method

Sponge

  1. Heat the oven to 190°C (170°C fan). Grease two 20 cm sandwich tins and line the bases with baking paper.

  2. Beat the butter and sugar together until pale and fluffy.

  3. Beat in the eggs one at a time, adding a spoonful of the flour with each to stop the mixture curdling.

  4. Fold in the remaining flour, the baking powder and the milk until just combined.

  5. Divide between the tins and bake for 20 minutes, until golden and a skewer comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Buttercream filling

  1. Beat the butter until smooth, then gradually beat in the icing sugar and vanilla until light.

  2. Spread the jam over the flat side of one sponge, then spread the buttercream on top.

  3. Sandwich with the second sponge and dust with icing sugar to serve.