Sunday, 17 April 2016


When it comes to classic bakes, it doesn't really get anymore classic than the Victoria sponge. Named after Queen Victoria, this bake consisting of two sponge cakes sandwiched together with jam and cream can be found on most afternoon tea menus across the land. It's one of the most simplest recipes out there but it takes practice to really perfect. Once you do, then you have the perfect cake recipe in your back pocket that you can whip out at short notice when there is an urgent need for cake.

Whats best about a Vicky Sponge is that it can be made with the minimal amount of ingredients and if you're an avid baker like me then you should have all these things lying around the kitchen anyway. Traditionally, a strawberry jam is used for the filling but you can use another flavor of jam to mix things up if you wish. The cream filling is normally whipped cream however I've used a buttercream as it keeps for longer so you can spread your cake out over a few more days! There is also a bit of vanilla and lemon zest added to it to give it a little citrusy zing! Maybe not the most classical filling; but I love it! You can just have jam in the middle or just cream if you want as well, the choice is yours.

Simples; lets crack on. All you need is two round cake tins that are 20cm in diameter and an oven that's big enough so that both the cakes can bake on the same shelf at the same time to ensure they both have an even bake;

Victoria Sponge

4 Eggs
225g Golden Caster Sugar
225g Plain Flour
  2 Tsp Baking Power
375g Soft Unsalted Butter
300g Icing Sugar
1 Tsp Vanilla Extract
Zest Of 1 Lemon
2 Tbsp Strawberry Jam

  1. Begin by whacking your oven straight on to 180 degrees (160 fan) and grease and line your two cake tins.
  2. Crack the eggs into a large bowl and beat them before adding in the caster sugar, flour, baking powder and 225g of butter and beat everything together until combined. Don't over beat the batter, as soon as it's combined you're ready to go.
  3. Divide the batter equally between the two tins, level out the mixtures and then place the tins into your oven on the middle shelf to bake for 25 minutes. Cakes are ready once
    golden on top and an inserted skewer comes out clean. Remove from the oven and allow to cool for five minutes before removing the cakes from the tins and transferring to a wire rack to cool completely.
  4. Once the cakes have cooled prepare the buttercream filling by beating together the icing sugar, vanilla extract and lemon zest with the remaining 150g of butter until combined and lump free. Don't over beat the buttercream or it will become too runny. If you do over beat just add some more icing sugar to thicken it up again.
  5. Take both the cakes and make sure they have the bottom facing up (this will be flatter!). Spread one cake with the buttercream and spread the other with the jam (leave a 1cm gap from the edge of both cakes when doing this so the filling doesn't squirt out everywhere!). Carefully flip the half with the jam over onto the half with the buttercream to create your Victoria sponge sandwich.
For a little finishing touch you can can sieve over some icing sugar or even some caster sugar if you wish. All that is left to do now to cut yourself a big slice to go alongside a cup of tea, get comfy on the sofa and tuck in. That sponge will be soft and moist whilst the fruit punch of the jam and the smooth buttercream with that little hint of lemon work together in harmony to create what it truly a Great British baking delight. A Victoria sponge tastes so much better when it's home baked then when bought in a shop. If you are looking for a classic bake that is perfect cake for beginners to try, you can't go wrong with a bit of Vicky!

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