Victoria sponge
A soft layered sponge cake filled with strawberry jam and buttercream.
Active time40 min
Cooking25 min
Total2 hResting : 1 h
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Ingredients
- 335 g unsalted butter
- 4 large eggs
- 2 tbsp whole milk
- 4 tbsp strawberry jam
- 225 g self-raising wheat flour
- 1 tsp baking powder
- 235 g caster sugar
- 200 g icing sugar
Preparation
Let the butter soften. Heat the conventional oven to 180 °C. Grease the 20 cm sandwich tins with 10 g of butter and line the bases with baking paper. Briefly beat the eggs, 225 g of sugar, self-raising flour, baking powder and 225 g of softened butter until smooth. Divide equally between the tins and level. Bake for 25 minutes until golden and a skewer inserted in the centre comes out clean.
335 g unsalted butter4 large eggs225 g self-raising wheat flour1 tsp baking powder235 g caster sugar- oven
- two sandwich tins
- baking paper
- mixing bowl
- electric hand mixer
- spatula
- wooden skewer
Let the butter soften. Let the sponges firm up in their tins, then turn onto a rack and remove the paper. Cool completely for about 60 minutes. Meanwhile, beat 100 g of softened butter with the icing sugar and milk until smooth.
2 tbsp whole milk200 g icing sugar- cooling rack
- mixing bowl
- electric hand mixer
Put a cold sponge on a serving plate. Spread with jam, then buttercream. Top with the other sponge and sprinkle with 10 g of sugar.
4 tbsp strawberry jam- serving plate
- spatula
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration