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–+ servings
victoria sandwich mary berry

The Best Victoria Sponge Cake With Jam And Buttercream

Rachel
A classic Queen Victoria sponge cake that's perfect for afternoon tea!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Afternoon Tea, Dessert
Cuisine British
Servings 16
Calories 356 kcal

Equipment

1 Electric Stand Mixer
2 20.5cm Sandwich Tins

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

Instructions
 

  • Grease and baseline your tins with baking paper and preheat the oven to 160180 °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!
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Nutrition

Calories: 356kcalCarbohydrates: 49gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 54mgPotassium: 29mgFiber: 0.5gSugar: 36gVitamin A: 542IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword queen victoria cake, victoria sandwich
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