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Sarah L Samuels

Victoria Sponge Cake

Updated: Oct 2

This is a classic cake which doesn’t need any introductions! I thought it was time I got this recipe on my blog as I made it regularly in my cafe. Victoria sponge and Lemon drizzle were regulars on my cafe menu and always sold well.


The jam inside always causes a debate - should it be raspberry or strawberry. My son doesn’t like the “bits” in raspberry jam so in this bake it is strawberry but either will do!


There is a lot of butter and eggs in my recipe but I wanted a substantial sized cake and this was the best combination of ingredients I tried (I went through a lot of ingredients and versions) for the outcome I wanted and yes it is a bit extravagant for a simple cake!

I used my homemade jam for this recipe as it really does taste so much better but any good quality jam will be fine.



To start pre-heat the oven to 180 degrees centigrade (160 fan) and line and grease two 8” cake tins (Mine are 4” deep)



This is one of the few recipes where I use the creaming method and I think it is well worth it with this cake recipe. I have tried this recipe with the all in one method and prefer the results using the creaming method.


In the bowl of a stand mixer put the butter and sugar and cream until light and fluffy.



You will have to scrape down the side of the bowl a few times to make sure you have all the butter and sugar incorporated.



Keep mixing until it is pale in colour and nice and smooth.



Put the eggs in a jug or bowl and mix with the vanilla using a fork.



Then add the eggs gradually until they are all combined.





Next add the flour and baking powder then mix again.



Finally add the milk and mix until incorporated.





Divide the mixture between the two tins and bake for 30-35 minutes or until a cake tester comes out clean.



Leave to cool in the tins then transfer to a wire cooling tray.



Next make the vanilla buttercream. Put the butter, vanilla and sieved icing sugar in the bowl of a stand mixer with the whisk attachment.



Whisk with a tablespoon of milk until light and fluffy. You can add a bit more milk if the icing is too stiff to pipe.



Put the buttercream in an icing bag with a Wilton 1A nozzle or you can use a star nozzle. If you don’t have any piping nozzles you can spread the buttercream on the cake instead.



Place the first cake on a plate or stand that you want to use and pipe round the edge of the cake until you get to the middle.




Put the jam on top of the icing.



Finally place the second cake on the top and press down slightly then finish with a dusting of sieved icing sugar.







Victoria Sponge Cake


Sarah's servings: 8

Sarah's skill: Easy

Baking time: 30-35 minutes


Ingredients:


300g Soft Unsalted Butter

300g Caster Sugar

5 large Eggs

1 large Egg Yolk

1 tsp Vanilla Bean Paste

300g Self Raising Flour

1 1/2 tsp Baking Powder

1 Tbsp Milk

Butter icing:

150g Butter

1 tsp Vanilla Bean Paste

300g Icing Sugar

1 Tbsp Milk if needed


4 Tbsp Strawberry Jam


Method:


  1. Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.

  2. Line the base and grease the base and sides of two 20cm/ 8” cake tins (Mine are 10cm/ 4” deep).

  3. In the bowl of a stand mixer put the butter and caster sugar and beat until light and fluffy.

  4. Put the eggs and yolk in a jug or bowl and mix with the vanilla using a fork. Then add the eggs gradually until they are all combined.

  5. Finally add the flour, baking powder and milk then mix again.

  6. Divide the mixture between the two tins and bake for 30-35 minutes or until a cake tester comes out clean.

  7. Leave to cool in the tins then transfer to a wire cooling tray.

  8. Next make the vanilla buttercream. Put the butter, vanilla and sieved icing sugar in the bowl of a stand mixer with the whisk attachment. Whisk with a tablespoon of milk until light and fluffy. You can add a bit more milk if the icing is too stiff to pipe.

  9. Put the buttercream in an icing bag with a Wilton 1A nozzle or you can use a star nozzle. If you don’t have any piping nozzles you can spread the buttercream in the cake instead.

  10. Place the first cake on a plate or stand that you want to use and pipe round the edge of the cake until you get to the middle.

  11. Put the jam on top of the icing and then place the second cake on the top and press down slightly.

  12. Finally finish with a dusting of sieved icing sugar.







Sarah’s extra slice…….


If you want to make your own jam I have recipe blogs for Strawberry and Raspberry jam.


The icing nozzle I used was a Wilton 1A.


The cake tins I used were 4” deep PME 8” cake tins.

You could make a 3 tier cake with the same mixture divided into 3 tins and double the buttercream recipe. The baking time will be reduced by 5 minutes.


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14 commentaires


andyandjacroberts
23 sept. 2022

This was the first recipe of yours I ever made and it is far and away the best Victoria sandwich recipe EVER! I’ve made it many times since and it always rises beautifully and has a lovely light texture. everyone should use this recipe. It is fantastic x

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kathygrantrn
08 mai 2022

I also forgot to ask you why you add another egg yolk, and at what stage. 😁

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Sarah L Samuels
08 mai 2022
En réponse à

Your welcome - if you need any further help just ask x

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kathygrantrn
08 mai 2022

My sponges didn’t come out as deep as yours. I followed the recipe exactly, but although the sponges look and smell great, they aren’t as tall as yours. What am I doing wrong? ☹️

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Sarah L Samuels
08 mai 2022
En réponse à

I am glad it tasted good! Now you have an excuse to make another one!!! I always use a good quality flour in my cakes as when I have used supermarket own brands I do not get the best rise either. I know a lot of people would disagree with me but I can really feel the difference in flours in my bakes.

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andyandjacroberts
11 janv. 2022

Hi Sarah. I am looking to make my mum a three tier sponge for her 90th birthday and rather cheekily would like some advise. I love this recipe and wonder if to convert it to three tiers I literally add half the ingredients again, although I’m not sure how that would work out with the eggs. I also want to make it lemon flavoured so would you advise simply changing the vanilla extract to lemon zest and use the juice of lemon to replace the milk. I just want to get it right and it’s is my favourite sponge recipe. Sorry to bother,

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andyandjacroberts
31 mars 2023
En réponse à

I followed these instructions and I’m thrilled to say it was incredible. The cake went down and storm and even putting the mixture into three tins instead of two I got the most amazing rise. Sadly I can’t get a picture to upload to show what a great rise it had.


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