Just how to Prepare Tasty Victoria sponge cake

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 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. This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties. You can prepare Victoria sponge cake using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Victoria sponge cake

1. Prepare of Caster sugar.
2. You need of Butter.
3. You need of Large eggs.
4. Prepare of Self raising flour.
5. Prepare of Baking powder.
6. Prepare of Milk.
7. It's of Icing sugar.
8. It's of Vanilla extract.
9. You need of Strawberry jam.

Our award-winning Victoria Sponge Cake has a light and fluffy vanilla sponge which is sandwiched together with raspberry jam and vanilla buttercream. Felicity Cloake: It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it. Making a Victoria Sponge is a lot easier than you may think.

Victoria sponge cake guidelines

1. Preheat oven to 170°c fan.
2. 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..
3. Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk..
4. 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..
5. Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture..
6. Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out..
7. Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean..
8. Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely..
9. 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..
10. 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..

If you're after a true British classic dessert, then you must try my easy Victoria Sponge Cake. Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small "sandwiches" and served in a similar manner. {table for two If you made the Victoria sponge with whipped cream, use it the same day you assemble it since the whipped cream won't To learn how to make buttercream for your Victoria sponge cake, scroll down! We're swooning to this Victoria Sponge Cake, yes.