I really love to bake.
From choosing the recipe, to gathering the ingredients, to the finished result and of course, enjoying a slice (or two).
Victoria Sponge is the cake that can be whipped up within an hour without any fuss and not only that, but it can be jazzed up for those very special occasions.
I have always used a Mary Berry recipe when it comes to Victoria Sponge cake, but on this particular day, I opted for one that I found on BBC Good Food when I was aimlessly scrolling.
Whether you bake this cake for a Sunday evening treat, for colleagues or for Macmillan Coffee Mornings – it will leave you wanting to make it again.
This recipe allows you to decorate the cake with vanilla buttercream, strawberry jam as well as fresh strawberries, but you can make it as snazzy or as simple as you like.
For the sponges:
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling:
- 100g butter, softened
- 140g icing sugar, sifted
- 1 tsp vanilla extract (optional)
- 1 jar of strawberry jam
- Heat your oven to 190C/fan – 170C/gas 5.
- Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the two tins, smoothing the surface with the back of a spoon.
- Bake for 20 minutes before leaving to cool until the cakes are completely cold.
- Beat the 100g softened butter until smooth and creamy before gradually beating in 140g sifted icing sugar and 1 tsp of vanilla extract.
- Spread the buttercream over the top of the sponge.
- Top it with 170g strawberry jam and sandwich the two sponges together.