Looking to make the perfect Victoria Sponge Cake? Look no further! Cake artist extraordinaire, Verity Jane has shared her own personal go-to Victoria Sponge recipe, and trust us, it’s perfect!
A Victoria Sponge Cake is a delicate, spongy cake with a uniform crumb that is made with eggs, sugar, and flour as the main ingredients – complete with buttercream filling and strawberry jam. You can also watch the process and follow along step-by-step with Verity’s video tutorial:
Let’s make the perfect Victoria Sponge Cake
This recipe makes a tall 7″ Vanilla Sponge Cake
Ingredients
FOR THE SPONGE:
Pre-heat the oven to 145°C
450g Unsalted Butter/Margarine
450g Caster Sugar
450g Self Raising Flour
8 Large Eggs
2 tsp Vanilla Extract or Vanilla Bean Paste
FOR THE BUTTERCREAM:
250g Unsalted Butter
500g Icing Sugar
2 tsp Vanilla Extract
METHOD
Pre-heat the oven to 145°C
1. Mix the sugar and butter together.
2. Add vanilla extract.
3. Crack your eggs into a separate bowl and whisk.
4. Add eggs to the cake mixture slowly, while mixing.
5. Add sifted flour on a slow speed and mix.
6. Divide the mixture into two 7″ greased cake tins.
7. Bake for 1 hour 15 mins.
While your cake is baking, it’s time to get started on your buttercream!
8. Beat together unsalted butter, icing sugar and vanilla extract until light and fluffy.
9. Allow cake to cool, then split each cake into two, to create 4 even layers.
10. Layer the cake by creating a damn of buttercream and filling with strawberry jam.
Top Tips
Whip your eggs well
The cake relies mostly on the volume of the eggs for the fluffiness, so make sure to whip well to avoid a dense cake with an eggy taste!
Sift your ingredients
Make sure you sift your flour to avoid clumps forming when the egg is added.
Use a baking belt
Baking belts ensure an even rise of the cake, distributing the heat evenly around the entire cake tin! Order yours here.
