After making this cake for a friend, I thought I would share the recipe with you guys too. The Victoria Sponge cake is a very traditional cake and the first thing many of us make when we are learning to bake. Though it is simple it is delicious and it is the perfect base for a variety of cakes.
I have kept with tradition on this one and used a raspberry conserve but you can spice things up. Add a lemon curd instead for a citrusy twist, add white chocolate to the buttercream and use a blueberry conserve or think of your own favourite flavours. It is a very versatile recipe.
I’ve adapted this recipe to make it work with a 6 inch cake tin. If you are looking for a recipe for a smaller or bigger cake, please do let me know and I can give you the updated ingredients.
For the Cake:
- 150g unsalted butter
- 150g caster sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 200g self raising flour
- 1 tsp baking powder
For the Buttercream:
- 150 g unsalted butter
- 300g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- icing sugar to top
- raspberry conserve, shop brought OR
- 100g fresh raspberries
- 100g jam sugar
- Juice of 1/2 a lemon
- Preheat the oven to 160°C fan assisted.
- Grease and line two 6 inch cake tins.
- In a bowl combine the butter and sugar and whisk until light and fluffy.
- Add the eggs one at a time, making sure they are fully incorporated before adding the next one.
- Add in the vanilla extract.
- Then fold in the flour and mix until combined.
- Split the mixture between the two lined tins and place in the oven on the centre shelf.
- Bake in the oven on the centre shelf for 20 -25 minutes. Oven temperatures do very but keep an eye on them and they should spring back when touched.
- If you are using shop brought jam go to straight to step 12.
- To get started with the jam, add the raspberries and lemon juice to a saucepan. Warm on a low heat so the raspberries just begin to release their juices.
- Add in the sugar and bring to the boil. I don’t use a thermometer but usually boil the jam for around 10 minutes. Once you see it thickening you can test it by putting it on a cold plate. If you can run your finger through it and the trail stays… it’s done! Leave this to the side until cool.
- To make the buttercream beat the butter until very soft. Add in the icing sugar in stages. If you do it all at once it will go everywhere! Add in the milk and vanilla extract.
- To bring the cake together, begin when they have fully cooled. Place the bottom cake on your serving plate, and spread over the jam so the surface is completely covered.
- Pipe the buttercream on top of the jam in whichever style you like and top with the remaining cake. Sprinkle with icing sugar and it is ready to serve.