A perfectly classic Victoria Sponge cake; soft, fluffy sponge cakes sandwiched together with vanilla buttercream and fruit jam.
A Victoria Sponge is such a British classic, and in my opinion every good baker should be able to nail a perfect version of it. The reason why I say this is often people think a Victoria Sponge is one of the more simple cakes you can make; and whilst this is true in terms of techniques, it is also difficult in the sense there is no where to hide! With just simple flavours and a dusting of icing sugar on top, the flavours shine and so does your perfect taste and texture.
One thing I love about this cake is it’s universal appeal. Perfect for children and adults alike it works for birthdays, special occasions or even just when you fancy a bit of cake. You can also play with the flavours to suit your tastes, the occasion or the season. Whilst this is made with half raspberry and half strawberry jam which is ideal for summer, you could also make this with blackberries or apples in autumn, or with rhubarb or oranges in winter.
A perfect Victoria Sponge consists of two sponge cakes with a light and soft texture, and they should be ever so slightly crumbly when fresh. I’ve substituted the traditional whipped cream filling for a light, not too sweet vanilla buttercream – not only do I personally think this is preferable to cream but it will also keep fresh longer. Also, if you find yourself surrounded by a glut of fresh fruit, you could use this instead of jam for a change.
Serves 8 – 10. Takes 35 minutes plus baking and cooling time.
- 250g dairy free butter (I like Pure Sunflower)
- 250g golden caster sugar
- 4 eggs
- 1 heaped tsp vanilla paste or extract
- 250g self raising flour
- 1/2 tsp baking powder
- 40g dairy free butter (I like Pure Sunflower)
- 80g icing sugar
- 1 tsp vanilla paste or extract
- 8 tbsp jam (I used half raspberry, half strawberry jam)
- Icing sugar, to dust (optional)
- Preheat the oven to 170 degrees. Line two 20cm tins with grease proof paper.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, adding a tbsp of the flour if it starts to split and look grainy.
- Add the vanilla, self raising flour and baking powder and fold until evenly incorporated.
- Spoon the batter evenly between the two tins, and bang on the counter a few times to rid the sponges of any big air bubbles.
- Bake for 20 – 25 minutes until golden brown and a skewer comes out clean.
- Once baked, remove from the tins, peel off the paper and cool on a wire rack until cold.
- Make the buttercream – beat the butter, icing sugar and vanilla together until light and airy.
- Pick the best looking sponge and set aside.
- Place the remaining sponge on a serving plate and spread the jam over the sponge, right to the edge.
- Spread all the buttercream over the jam.
- Place the remaining sponge on top of the buttercream, dust with icing sugar if wished and then serve.