Goodness me I’ve been writing Lucy Loves and rambling away for 5 years now and never featured a Victoria Sponge. I’m not quite sure how that’s happened as I must make this classic cake at least once a fortnight. Not only is this evergreen recipe my favourite, it seems to be a top 5 for my family and friends. I can’t vouch for this recipe being Women’s Institute approved *they would gasp at my addition of buttercream*, but I don’t care, it’s a brilliant recipe, simple, delicious and a one everyone should have in their repertoire.
In this age of wanting to complicate recipes, I did contemplate trying to fashion this recipe into a tray bake. After a bit of buggering around, however, I realised, you can’t mess with perfection and decided to share this stalwart of a Victoria Sponge recipe with you. It’s based, vaguely, on Nigella’s recipe from my most well thumbed book, How to be a Domestic Goddess. I make mine in a food processor, but this can be made just as easily in a bowl with a hand mixer or wooden spoon. There’s some beating, some bowl licking and some scraping and that’s pretty much it. The sponge is soft, but firm, sweet and buttery, just as a good cake should be. I fill mine with a shockingly generous amount of vanilla buttercream and a couple of dollops of strawberry jam. The jam choice is yours, but there would frankly be a riot in our house if I chose anything other than strawberry.
I hope not to be added to any WI hit list for tampering with this classic. I love my Victoria Sponge and apparently, unless they’re lying to be kind, so do my friends and family.
This recipe will feature on Lucy Loves later this week.
Victoria Sponge Recipe
Makes one large cake, serving at least 8
You will need a food processor, if you like, and 2 x buttered 20cm sandwich pans
250g Stork or soft butter
250g caster sugar
1 teaspoon vanilla extract
250g self raising flour
1 scant teaspoon baking powder
2 tablespoons milk
150g soft butter
300g icing sugar
1 teaspoon vanilla extra
A splash or two of milk
3 to 4 tablespoons of jam of your choice
A sprinkling of caster sugar to decorate
Pre heat your oven to 160 fan assisted and butter your two 20cm or 8 inch sandwich pans.
In a bowl with a hand whisk or in your food processor add the soft butter or Stork and the caster sugar. Process or beat until lighter in colour and texture. Add the vanilla extract and the eggs, one at a time, and beat/process again.
Measure the self raising flour and baking powder then add this to your butter, sugar, egg mixture and fold or process briefly until well combined. Add the two tablespoons of milk to loosen the mixture and give the cake batter a final mix.
Scrape the batter, equally, into your two tins and level the tops by tapping on the work surface. Place into your pre heated oven to 25 to 30 minutes. The sponges will be ready when golden in colour, firm to the touch and when a skewer is poked in the middle it comes out clean. Leave to cool then turn out onto a cooling rack.
For the buttercream icing add the soft butter and a third of the icing sugar to a bowl or your stand mixer and beat until smooth. Add the vanilla extract then add the next third of icing sugar and beat again. Add the final quantity of icing sugar, give it one final beat then add a splash or two of milk to create a smooth, spreadable texture.
To assemble the cake, spread the base of one of the sponges with the jam of your choice. Spread the buttercream onto the other cake then sandwich the two together. Sprinkle the top with some caster sugar then serve in large slabs with a tea.