Classic Victoria Sponge

Maybe it is because I am planning a trip to Jolly Olde England; maybe it is the buttercream and jam wedged between two glorious cakes, or maybe it is because this was easy-peasy to make.

Who knows why I decided to make a Classic Victoria Sponge but it is safe to say this: I SURE AM GLAD I DID!


A sponge's best friend (and maybe a girl's too!) -- lotsa butter and a top notch jam ! I bought this gorgeous preserve weeks ago for a perfect day like this - found this gem in an Irish/Scottish import store. Kraft simply won't do!

The beginnings of something beautiful. 2 lovely little sponges waiting to be turned into a buttercream and jam sandwich !!

It didn't have a chance at survival! 2 giant wedges gone
within minutes of it hitting the cake stand!



1 cup fine white sugar
1 cup unsalted butter at room temperature
4 large eggs, beaten lightly
1 cup self-raising flour
1 teaspoon baking powder
2 tablespoons of milk (2% works fine)


1/2 cup unsalted butter at room temperature
1 1/4 cups sifted icing sugar
1/4 teaspoon pure vanilla extract
6-12 oz. good quality strawberry jam (I used half a 12 oz jar but feel free to slather the whole thing on there if you want !!)


PREHEAT oven to 350F.
BUTTER two 8-inch round cake pans
LINE both pans with parchment paper

MIX all cake ingredients in a large bowl until blended. Batter should be smooth.
DIVIDE batter between the two pans and smooth the surface with a spatula.

BAKE for 20 minutes; do the finger test - touch the center and if it springs back it is done. If not give it another minute or two and try again.

COOL cakes on baking racks.
REMOVE cakes from pans once cooled.

NOW to make the filling !!!

COMBINE butter and sugar until smooth. A hand-held mixer works fine.
ADD vanilla extract, blend until combined and set aside. You just made BUTTERCREAM icing!

SPREAD buttercream icing over the bottom of one of the sponges.
SMOOTH jam over the buttercream with a icing knife (or normal knife works fine too!)

SANDWICH second sponge cake on top and it is ready to be eaten !


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Linda @ Lemon Drop