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.
