Simple Victoria Sponge

A tea time classic, with lots of buttercream & strawberry jam, what's not to like?!


Serves 8, approx 23p per slice

Prep 15 mins Cooking 25 mins Icing 10 mins





150g unsalted butter, softened

150g caster sugar

150g self raising flour

3 eggs

For the buttercream

100g unsalted butter, softened

215g icing sugar

1-4 tsp milk

Preheat the oven, 180C/160Fan/Gas4

Rub the inside of 2 sandwich tins with a little butter & place a circle of greaseproof paper in each.

Beat together the butter & sugar until pale & creamy.

Add the eggs one at a time & stir after each one until smooth.

Add the flour & stir gently until thoroughly mixed.

Divide between the tins & level with a spoon.

Bake for 20-25 minutes, the cakes should be well risen & springy to touch.

Cool on a wire rack.

To make the buttercream icing:

Beat the butter with a wooden spoon until creamy (or soften in the microwave gently)

Sift in the icing sugar & mix well.

Add the milk a little at a time & mix until you have a smooth spreadable paste.

To put the cakes together, spread one of the cakes with jam & the other with the buttercream then carefully place one on top of the other & press down gently.

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