Victoria Sponge Cake

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Victoria sponge cake. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Victoria sponge cake is one of the most popular of current trending foods in the world. It's simple, it's quick, it tastes yummy. It is enjoyed by millions every day. They're fine and they look fantastic. Victoria sponge cake is something which I've loved my entire life.

Many things affect the quality of taste from Victoria sponge cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Victoria sponge cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can have Victoria sponge cake using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Victoria sponge cake:

1. Caster sugar
2. Butter
3. Large eggs
4. Self raising flour
5. Baking powder
6. Milk
7. Icing sugar
8. Vanilla extract
9. Strawberry jam

Instructions to make to make Victoria sponge cake

1. Preheat oven to 170°c fan
2. In a large mixing bowl add 200g caster sugar and 200g softened butter. Whisk until pale and fully combined, make sure not to over whisk or the butter can split.
3. Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk.
4. Sift 200g self raising flour and 1 tsp baking powder into the bowl. Gently fold into the mixture until fully combined. Be as gentle as you can and take your time. Air is the key to the cake being fluffy.
5. Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture.
6. Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out.
7. Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean.
8. Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely.
9. For the buttercream: In a large bowl add 100g softened butter. Sift 140g icing sugar onto the butter. Whisk them together until smooth. Add 1/2 tsp vanilla extract and mix.
10. Spread the buttercream over one of the cakes. Then spread 170g of strawberry jam on top of the buttercream and sandwich the other cake on top. Dust the top with icing sugar and serve.

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