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Victoria sponge cake

Make the sponge mixture in a large bowl

225g butter, softened in microwave until almost collapsing.

225g golden caster sugar

Whisk together for a few minutes with an electric whisk until light and fluffy

4 eggs (pre-whisked in a small bowl)

Add slowly and whisk in, add a little flour if the mixture starts to curdle.

1 tsp vanilla extract

Zest of 1 orange (optional)

Mix in

225g self raising flour

Sift in the flour then fold in gently using a large metal spoon.(do not over-mix)
Spoon into two 8 inch cake tins (greased and base lined) and bake

Above sponge mixture

Spoon in the mixture and bake at 180° C for about 20 minutes or until the cakes spring back when gently pressed.Turn out onto a wire rack to cool.
Make the butter cream topping in a small bowl

125g unsalted butter, softened

250g icing sugar

Juice of half a large orange (or 2tsp hot water)

Zest of half an orange (optional)

Beat together to creamy consistency
Ice the cake and serve

Rasberry jam

Above butter cream

Cut the top of one of the sponges and cover it with the jam then with the icing. Place the other cake on topand cover with the icing