Instructions
- 1
Preheat your oven to 180°C (350°F) and lightly grease and flour two 20cm (8-inch) round cake tins. Line the bottoms with parchment paper.
- 2
In a large mixing bowl, cream together the softened 225g butter and caster sugar until light and fluffy.
- 3
Gradually beat in the eggs, one at a time, incorporating each fully before adding the next. Stir in the 1 teaspoon vanilla extract (for cake batter).
- 4
Gently fold in the sifted self-raising flour until just combined, being careful not to overmix. Stir in the 2 tablespoons of whole milk (for cake batter) until the batter is smooth.
- 5
Divide the batter evenly between the two prepared cake tins. Bake for 20-25 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- 6
Allow the cakes to cool in their tins for 5-10 minutes before inverting them onto a wire rack to cool completely.
- 7
While the cakes cool, prepare the buttercream: In a medium bowl, beat the softened 150g butter until pale and creamy. Gradually add the sifted icing sugar, beating until smooth. Add 1-2 tablespoons of milk and 1 teaspoon of vanilla extract (for buttercream), beating until light and fluffy.
- 8
Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of strawberry jam over the top, followed by a generous layer of vanilla buttercream.
- 9
Carefully place the second cake layer on top. Dust with a little extra icing sugar and decorate with fresh strawberries, if desired, before slicing and serving.
Baker's Tip
Ensure all your ingredients, especially butter and eggs, are at room temperature for the best emulsion and a light, airy sponge. This helps prevent the batter from curdling and results in a much finer crumb.
Frequently Asked Questions
Why did my sponge cake sink in the middle?
This often happens if the oven door was opened too early during baking, causing a sudden temperature drop, or if the cake was underbaked. Ensure your oven temperature is accurate and bake until a skewer inserted into the center comes out clean.
Can I make this cake ahead of time?
Yes, the sponge layers can be baked a day in advance, wrapped tightly in plastic, and stored at room temperature. The buttercream can also be made ahead and stored in the fridge, then re-whipped to fluffiness before assembly.
What's the difference between self-raising flour and all-purpose flour?
Self-raising flour already contains baking powder and salt, providing the leavening needed for a light sponge. If using all-purpose flour, you'll need to add approximately 1-1.5 teaspoons of baking powder and a pinch of salt per cup of flour.
Can I use a different jam for the filling?
Absolutely! While strawberry is traditional, raspberry jam is another popular and delicious choice that pairs wonderfully. You could also experiment with apricot or blackcurrant jam for a different flavour profile.
About This Recipe
A quintessential British teatime treat, this Victoria Sponge Cake features tender, vanilla-infused sponge layers filled with luscious strawberry jam and silky vanilla buttercream. Perfect for any celebration or simple indulgence.
More Layer Cakes