Classic Victoria Sandwich
by Tavolino
A quintessential British sponge cake consisting of two light, airy layers sandwiched together with sweet strawberry jam and a rich, creamy vanilla buttercream filling.
Ingredients
- caster sugar 200g
- softened butter (for cake) 200g
- eggs (beaten) 4
- self-raising flour 200g
- baking powder 1 tsp
- milk 2 tbsp
- softened butter (for filling) 100g
- icing sugar (sifted) 140g
- vanilla extract 1 drop
- strawberry jam 170g
- icing sugar (for dusting) to taste
Preparation
- 1
Preheat your oven to 180°C (160°C fan/gas 4) and grease two 20cm sandwich tins.
- 2
In a large bowl, beat 200g softened butter and 200g caster sugar together until pale and fluffy.
- 3
Gradually whisk in 4 beaten eggs, one at a time, adding a little flour if the mixture starts to curdle.
- 4
Sift in 200g self-raising flour and 1 tsp baking powder. Fold gently into the mixture.
- 5
Stir in 2 tbsp milk to create a smooth, dropping consistency.
- 6
Divide the batter evenly between the two tins and smooth the tops with a spatula.
- 7
Bake in the preheated oven for 20 minutes until golden and springy to the touch.
- 8
Remove from the oven and let the cakes cool in the tins for 5 minutes.
- 9
Transfer the cakes to a wire rack to cool completely.
- 10
For the filling, beat 100g softened butter until smooth.
- 11
Gradually beat in 140g sifted icing sugar and 1 drop vanilla extract until creamy.
- 12
Place one sponge upside down on a plate and spread with 170g strawberry jam.
- 13
Spread the buttercream over the jam, then top with the second sponge cake.
- 14
Dust the top of the cake with icing sugar before serving.