Classic
Classic Victoria Sponge
The timeless British classic — light sponge, strawberry jam, and vanilla buttercream. The ultimate teatime treat that never goes out of style.
Method
- Preheat your oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins with baking parchment.
- Cream the butter and sugar together until pale, fluffy, and doubled in volume — about 3 to 5 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. If the mixture curdles, add a spoonful of flour.
- Sift in the flour and fold gently with a large metal spoon until just combined. Add the vanilla and milk, fold once more.
- Divide the batter equally between the two tins. Level the tops with the back of a spoon.
- Bake for 22 to 25 minutes until golden and a skewer inserted in the centre comes out clean. Leave in tins for 5 minutes, then turn onto a wire rack.
- For the buttercream: beat the butter until creamy, then gradually add the icing sugar. Add vanilla and beat until light and fluffy.
- Once the cakes are completely cool, spread the jam on one layer and the buttercream on the other. Sandwich together and dust with icing sugar.
Tips & Notes
- All ingredients should be at room temperature for the best rise.
- Do not open the oven for at least 20 minutes — the sponge needs uninterrupted heat to set.
- This cake is best eaten the same day, but keeps in an airtight tin for 2 days.
Love This Recipe?
If you'd rather leave the baking to us, we can create a bespoke version of this cake for your next celebration.