Victoria Sponge Celebration Cake Recipes

CLASSIC VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
• Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
• Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
• Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
• Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
• Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
• Sift the flour and baking powder into a medium bowl and set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
• This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

VICTORIA SPONGE - CELEBRATION CAKE!

Steps:

• Preheat the oven to 190ºC/170ºC fan and line three 20cm/8inch cake tins.
• In a large bowl, beat together the unsalted butter and caster sugar until combined.
• Then, add your eggs, whole milk, self raising flour and baking powder, and beat until combined again - but be careful to not over beat.
• Divide the mixture equally between the three tins and smooth it over.
• Bake for 25 minutes until the cake is golden and springs back (a skewer should also come out clean).
• Turn the sponges out onto a cooling rack and leave to cool fully.
• Beat the unsalted butter with an electric mixer until it's smooth and loose.
• Then, gradually beat in the icing sugar & vanilla extract.
• If the icing is too stiff, add 1 tbsp whole milk at a time to get your desired thickness!
• Spread or pipe the buttercream onto the top of one of the sponges, then spoon on half of your jam.
• Place the second sponge on top and repeat the process - finish with the third sponge, and any left over buttercream on top!
• Add some fresh strawberries, perhaps a sprinkle of icing sugar and serve!