Classic Victoria sponge
The Queen of Cakes, who doesn’t love a Vicky sponge sandwiched together with luxuriously creamy buttercream and summer berry jam? What’s more, you can freeze this in all its glory ready to serve in an upturned cake tin!
Ingredients
Makes: one 23cm (9-inch) cake
4 tablespoons strawberry or raspberry jam
fresh berries, to decorate (optional)
For the sponge:
300g (101⁄2oz) unsalted butter, softened, plus extra for greasing (or use vegetable oil)
300g (101⁄2oz) caster sugar
4 eggs
300g (101⁄2oz) plain flour
2 teaspoons baking powder dash of milk
For the buttercream:
300g (101⁄2oz) unsalted butter, softened
600g (1lb 5oz) icing sugar, sifted, plus extra (optional) for dusting
Method
Preheat the oven to 160°C fan (350°F), Gas Mark 4. Grease two 23cm (9-inch) loose-bottomed sandwich cake tins and line the bases with nonstick baking paper.
Put all the sponge ingredients into a large bowl and beat together with an electric hand mixer or a wooden spoon or in a food processor or stand mixer until well combined and smooth. Divide the batter between the prepared tins and spread level, then bake for 25–30 minutes or until golden, springy to the touch and a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 5 minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
For the buttercream, beat the butter in a large bowl until soft, then gradually beat in the icing sugar until pale and fluffy, adding a dash of hot water if it’s difficult to work.
When the cakes are cool, trim so that the top of each cake is level if necessary. Spread the jam over the top of the bottom cake and then spread half the buttercream on top. Cover with the other cake and spread the top with the remaining buttercream. The cake will keep in an airtight cake tin for up to about 3 days.
To serve, decorate the top of the cake with some fresh berries and add a dusting of icing sugar, if liked.
Credit: ByRuby
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