Victoria Sponge filled with Jam and Vanilla Buttercream
When I feel like baking a cake but have no inspiration or quite often not much time you cannot beat a Victoria Sponge Cake. I like to push the boat out and be a little more indulgent by adding the buttercream filling. It’s always a winner and never last very long in my house!
Ingredients
170g sifted self raising flour
170g caster sugar
170g stork
3 large eggs
1 ½ teaspoons baking powder
1 teaspoon Vanilla extract
For the filling
175g sifted icing sugar
75g butter
splash of milk
jam
Method
Heat your oven to 170c fan
Grease and line the base of 2 x 18cm spring form cake tins with baking parchment
I love the all in one method for this cake so using either an electric hand whisk or a stand mixer put all the cake mix ingredients in one bowl and whisk together until creamy. Don’t over whisk as you’ll knock the air out of the mixture.
Using a spatula evenly distribute the mixture between the two tins
Place on the same shelf in the middle of the oven for 25-30 minutes
Resist opening the oven part way through – the sponges may collapse
The sponges should bounce back when gently pressed when done
Remove from oven and allow to cool for 5-10 minutes before removing from tins
Whilst the sponges are cooling make the buttercream filling
Cream together the butter and icing sugar until the buttercream is a lovely light colour. If the mixture is a little but stiff add a small splash of milk add beat together.
When the sponges are cold cover the top of one generously with jam, any jam will do and as much or as little as you fancy. Cover the bottom of the sponge with the buttercream and then sandwich together. Lightly dust the top of the cake with icing sugar.
Serves 6-8 depending how generously you slice!
Sit back and enjoy a delicious slice of Victoria Sponge filled with jam and buttercream!