The Best Victoria Sponge Cake With Jam And Buttercream
Today I’m going to show you how to make a Victoria sponge cake! This is a classic cake that is always popular, and it’s really easy to make. The key is to use good-quality ingredients to make your cake delicious. The final result is a moist and fluffy cake with layers of jam and buttercream frosting. Let’s get started!
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Facts About Victoria Sponge Cake
Victoria sponge cake is a light and fluffy cake that is perfect for any occasion. It gets its name from Queen Victoria, who was known for her love of this delicious dessert. The recipe for this cake has been around since the early 1800s, and it remains one of the most popular cakes today.
There are two main types of Victoria sponge cake: the traditional version and the modern version. The traditional version is made with eggs, sugar, self-raising flour, and butter. The modern version uses baking powder instead of self-raising flour.
This cake is typically filled with jam and cream, but you can also fill it with fresh fruit or custard. Alternatively, you could make a chocolate victoria sponge cake!
Victoria sponge cake is usually served with tea, but it can also be enjoyed on its own. It is a very versatile cake, and there are many different ways to enjoy it.
Victoria sponge cake is perfect if you are looking for a delicious and easy-to-make cake. It is sure to please everyone at your next party or gathering.
Easy Victoria Sponge Cake With Vanilla Buttercream
Make sure your butter is soft to make your creamed sponge, so take it out of the fridge an hour in advance. Instead of using butter, you can use a baking spread if you prefer, it works just as well and is cheaper to make.
Use caster sugar. This is the best sugar to use for a sponge. Granulated sugar will result in a crust speckled with tiny particles after baking.
Eggs need to be at room temperature, so it’s easier to whisk air in and less likely to curdle.
Can you freeze Victoria sponge cake?
Yes, you can freeze Victoria sponge cake. Make sure there is no fresh cream in the middle. Wrap the cake tightly in cling film and then place it in a freezer bag. Freeze for up to 3 months.
How long does victoria sponge cake last?
Victoria sponge cake will last for 4-5 days at room temperature in an airtight container. I usually wrap mine in aluminium foil for extra freshness.
Ingredients
You will need:
- 225 g Unsalted Butter or baking spread
- 225 g Caster Sugar
- 4 lrg Eggs
- ½ tsp Vanilla Extract
- 225 g Self-Rasing Flour
- 1 tbsp Milk
- Icing Sugar to decorate
For the filling
- 6 tbsp Jam Raspberry or your favourite jam
- 300 g Icing Sugar
- 120 g Butter
- 1 tsp Vanilla Essence – optional
How to make the perfect Victoria Sandwich with buttercream and jam
Grease and baseline your tins with baking paper and preheat the oven to 160 degrees c fan, 180 c, 350 f, Gas 4
- Put the butter into a bowl and beat for a minute until smooth and creamy
- Gradually beat in the sugar for 3 minutes. Break the eggs into a bowl with the vanilla essence and beat them together. Slowly add the egg mixture to the creamed mixture a bit at a time so it doesn’t curdle. If it does, add a little flour. Beat for 5 minutes
- Sift the four and add this to the mixture and the milk. Fold in gently until everything is combined.
- Spoon the mixture into both tins and spread out evenly. Bake for 20 to 25 minutes until golden brown. When done, leave in the tins for 2 minutes, then turn out onto a wire rack to cool.
- In a bowl, add the softened butter with the sieved icing sugar. Beat together until smooth, and add the vanilla essence if you are using it. Beat again until creamy.
- Set the sponge upside down on a serving plate and spread over the jam. Do the same to the other sponge and spread over the buttercream. Sandwich together and dust with icing sugar. Enjoy!
The Best Victoria Sponge Cake With Jam And Buttercream
Equipment
Ingredients
- 225 g Unsalted Butter (or baking spread)
- 225 g Caster Sugar
- 4 lrg Eggs
- ½ tsp Vanilla Extract
- 225 g Self-Rasing Flour
- 1 tbsp Milk
- Icing Sugar (to decorate)
For the filling
- 6 tbsp Jam (Raspberry or your favourite jam)
- 300 g Icing Sugar
- 120 g Butter
- 1 tsp Vanilla Essence (optional)
Instructions
- Grease and baseline your tins with baking paper and preheat the oven to
180 °C 350 °F Gas 4 °F - Put the butter into a bowl and beat for a minute until smooth and creamy
- Gradually beat in the sugar for 3 minutes. Break the eggs into a bowl with the vanilla essence and beat them together. Slowly add the egg mixture to the creamed mixture a bit at a time, so it doesn't curdle. If it does, add a little flour. Beat for 5 minutes
- Sift the four and add this to the mixture and the milk. Fold in gently until everything is combined.
- Spoon the mixture to both tins and spread out evenly. Bake for 20 to 25 minutes until golden brown. When done leave in the tins for 2 minutes then turn out onto a wire rack to cool.
- In a bowl, add the softened butter with the sieved icing sugar. Beat together until smooth and add the vanilla essence if you are using it. Beat again until creamy.
- Set the sponge upside down on a serving plate and spread over the jam. Do the same to the other sponge and spread over the buttercream. Sandwich together and dust with icing sugar. Enjoy!
