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 12 ingredients and 10 steps. Here is how you Prepare that.

Ingredients of Victoria Sponge Cake

You need of For the Cake.
You need of Self Raising Flour, sifted.
It's of Caster Sugar.
It's of Unsalted Butter, room temperature.
It's of Eggs.
Prepare of Baking Powder.
You need of Vanilla Essence.
You need of For the Buttercream.
You need of Unsalted Butter, room temperature.
It's of Icing Sugar, sifted.
Prepare of For Serving.
Prepare of Enough strawberries halved to cover the cake and for decorating.

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 step by step

Sift the flour, baking powder and caster sugar together into a mixing bowl. Add the butter and eggs. Mix everything together until well combined..
For a Victoria Sponge or vanilla cake add the vanilla essence and combine with the cake mixture..
Spilt the cake mixture between two greased and lined circular cake baking trays (about 8 inches in diameter). Bake at 180C for 30 minutes or until the sponge bounces back and a skewer in the cake comes out clean..
Set the cake aside to cool and meanwhile make the buttercream by combining the butter and icing sugar. I often find a table spoon of milk helps to begin the icing sugar and butter mixing..
Beat the buttercream until light and fluffy with all the ingredients combined. (To make a different flavour buttercream add flavourings after making the basic mix.).
Slice the strawberries. Once the cake is cool spread half the buttercream on the top of one cake half. Then layer the strawberries so they cover the buttercream. Then sandwich the buttercream and strawberries between the cake halves. Spread the remaining half of the buttercream on top of the cake and decorate with strawberries..
For different flavour cakes and buttercream: add different flavourings after making the basic cake mix and combining and the same for buttercream. Add the flavourings after making the basic buttercream and combine..
For a lemon and poppy seed cake. Add the zest and juice of 3/4 of a lemon and about 50g poppy seeds. Make a lemon buttercream by adding the remaining zest and juice to a basic buttercream..
For a chocolate cake add 2 tablespoons of coca powder to the basic cake mix and the basic buttercream..
For coffee and walnut cake make an espresso and add to the basic cake mix. I also add chopped walnuts to mine and mix the ingredients well. To make a coffee buttercream add an expresso to the basic buttercream, you might find you need to add some extra icing sugar to soak up the expresso. This is fine and will not change the taste..

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.