Classic Victoria sponge cake
Classic Victoria sponge cake
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Ingredients
Method
Preheat the oven to 190°C, gas mark 5. Butter and line 2 x 20cm sandwich tins.
Using an eclectic whisk, beat together 225g butter and the sugar until the mixture is very pale and fluffy. Gradually whisk in the beaten egg then sift over the flour and fold it in with a spatula. Fold in 1 tsp vanilla extract and a pinch of salt, followed by enough milk to bring the mixture to a ‘dropping consistency’ (it should drop off the spatula easily when tapped).
Divide the mixture evenly between the tins and bake for 18-22 minutes until springy to the touch and starting to come away from the edges. Turn out the tins and cool on a wire rack.
Meanwhile, to make the buttercream filling whisk 125g butter until fluffy, sift over the icing sugar and beat on a high speed and beat until smooth; mix in 1 tsp vanilla extract.
Transfer one sponge to a serving plate, turning it over so the flat side is on the base. Spread with the buttercream then spoon over the jam. Put the second sponge on top and sieve over a little icing sugar.
