The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake too.
Prep: 10 mins
Cook: 20 mins
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
icing sugar, to decorate
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.
- Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Recipe from bbcgoodfood.com