Victoria sponge cake. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam! The classic Victoria sponge cake is always a winner.

This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. Looking for a beautiful cake for a birthday or special occasion? Jamie Oliver's gorgeous classic Victoria sponge recipe with jam is a real showstopper. You can have Victoria sponge cake using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Victoria sponge cake

You need of Caster sugar.
You need of Butter.
You need of Large eggs.
It's of Self raising flour.
It's of Baking powder.
Prepare of Milk.
It's of Icing sugar.
It's of Vanilla extract.
You need of Strawberry jam.

A light-as-air vegan sponge cake with creamy buttercream filling, this Ultimate Vegan Victoria Sponge is the cake to serve to those who don't 'get' what vegans eat! Classic Victoria sponge cake (Victoria sandwich) - the classic British tea time treat; simple yet elegant, it can't be beaten! This traditional cake is perfect for Birthdays, celebrations or Afternoon tea. Felicity Cloake: It took the invention of baking powder to make such rich, buttery cakes possible.

Victoria sponge cake instructions

Preheat oven to 170°c fan.
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..
Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk..
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..
Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture..
Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out..
Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean..
Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely..
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..
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..

Since then the British have had plenty of time to perfect it. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. This Victoria sponge cake recipe combines strawberries and cream and is the perfect easy bake for afternoon tea. See more cake recipes at Tesco Real Food. Victoria sponge or Victoria Sandwich is deceptively simple cake, named after Queen Victoria who was fond of enjoying a slice or two with her afternoon tea.