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Recipe by Good Food

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1. Video tutorial: Creaming butter and sugar

1. 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.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. 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.

Per serving

558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, salt 0.9 g

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Results 141-143

• yvonnes

  02 November 2009

  yvonnes rated and commented on this recipe

  

  I love this recipe, it is by far the most consistently good and fool proof recipe for a victoria sponge that I have tried. I make it every week and use it as my base recipe in cake decorating. everybody loves this cake and I am constantly complimented on it. It quick easy and can be made very impressive with a bit of imagination.

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• BeckyD

  22 November 2009

  BeckyD rated and commented on this recipe

  

  Needed a cake quickly and this was perfect! The sponge was wonderfully light and delicious. Looked like a shop-bought cake and everyone really enjoyed it. Can't recommend it enough.

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• kerry0411

  22 November 2009

  kerry0411 rated and commented on this recipe

  

  Hi Folks like you loved this simple cake. I added a healthy measure of port to my mix (only used 3 med eggs and just a splash of milk to ensure that wasn't too "wet"). Then I used blueberry jam and a buttercream filling. Topped it off with a glace icing topping, a handful of blueberries that had had a nice swim in some more port and a dusting of icing sugar... perfect! Hope you enjoy this variation :)

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Ingredients

FOR THE CAKE

• 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)
• 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
• icing sugar , to decorate

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Ready in 30 minutes, plus cooling

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 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)
• 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
• icing sugar , to decorate

Per serving

558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, salt 0.9 g

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