Victoria Sponge Cake Recipe

This buttery and spongy cake is perfect layered with buttercream and raspberry (or another favorite) jam.  A beautiful buttery/salty and sweet balance. An ideal partner with a cup of tea or coffee. 

 

Ingredients:

12 tbsp (1 1/2 sticks) unsalted butter, softened plus extra for greasing

3/4 cup sugar

3 large eggs, at room temperature

1 tsp pure vanilla extract

1 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

 

For the filling:

4 tbsp (1/2 stick) unsalted butter, softened

1/3 cup confectioner's sugar (powdered sugar), plus more to serve

1 tsp pure vanilla extract

1/2 cup good-quality seedless raspberry jam (or your other favorite seedless jam)

 

Equipment: 2 x 8 or 9 inch round cake pans

Advanced Prep: Remember to put out butter and eggs so they can reach room temperature in advance.

 

Directions:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease the cake pans and line with parchment paper.

2. In a bowl, cream together butter and sugar with an electric mixer for about 2 minutes, until fluffy. 

3. Add the eggs, one at a time. Be sure to mix them well between each eggs. This prevents curdling.

4. Add vanilla extract and beat briefly until it is well blended into the rest of the batter, then an additional 2 minutes until bubbles start to appear. 

5. Remove the beaters, or from the electric mixer. Sift the flour, baking powder, and salt into the bowl. 

6. Gently fold in the flour until just smooth. (Or mix on low). 

7. Divide the batter between the pans and smooth the tops with a spatula or palette knife.

8. Cook for 20 mins or until golden brown and springy to the touch, and a skewer when inserted comes out clean.

9. Leave the cakes in the pans for a few minutes, then turn them out on a wire rack, remove the parchment paper and cool completely.

For the filling:

10. Beat the butter, confectioner's sugar and vanilla extract until smooth. Spread evenly on the flat side of on of the sponge cakes with a spatula or palette knife. 

11. Spread the raspberry jam evenly over the buttercream, going right to the edges.

12. Place the other sponge cake directly on top, flat sides together. Dust the top with sifted confectioner's sugar. Cut and serve.