Every baker should have a good, simple and easy to throw together Victoria Sponge recipe in their repertoire. Which is why I am going to share with you my favourite Vicki Sponge recipe for Geek Cake Club this week.
Being the excellent wife that I am I made this for Mr Geek for Valentines day because it is his favourite. Unfortunately MrG took not well and was only able to have a small piece of the giant cake that I made just for him, thankfully I found a good home for the rest of the cake but I had to promise to make him another one soon.
I know when making a Victoria Sponge you should really fill it with a delicious jam and lashings of whipped cream, but unless it is all going to be eaten within about 24 hours I prefer to use buttercream instead of cream. Although whipped cream on a Victoria Sponge is lush it means that the cake needs to be kept in the fridge, but you really shouldn’t keep a sponge in the fridge because it starts to go stale much quicker.
It’s a balancing act on how long you expect the cake to last. I usually prefer buttercream as a filling purely because the cake can then be kept in an airtight container instead of the fridge.
Regardless what you decided to fill it with this cake will taste absolutely gorgeous – the sponge is light and delicate and goes perfectly with the sticky sweet jam and creamy buttery cream.
350g Unsalted Butter, room temperature
350g Caster Sugar
6 Eggs, room temperature
1tsp Vanilla Extract
350g Self-Raising Flour
2 tbsp milk
For the Filling
1 jar of your favourite good quality seedless jam
200g Unsalted Butter, room temperature
400g Icing Sugar
1 tsp Vanilla Extract
A splash of Milk
Pre-heat your oven to 180C
You need 2 round tins which should be greased around the sides with some butter and the base of the tin lined with greaseproof paper.
In a large mixing bowl beat the softened butter and sugar with a hand-held mixer until it is light and fluffy in texture.
In a bowl mix together the eggs and vanilla with a whisk until well combined.
Gradually add the egg to the butter mixture, do this in 4 or 5 batches using the mixer after each addition to ensure that the mixture is well combined.
Sieve the flour into the butter mixture and add the milk, then using a wooden spoon fold the flour through the mixture until no flour is visible in the batter.
Equally split the mixture between the 2 pre prepared tins and bake in the oven for approx 25-30 minutes.
The cakes are ready once they are golden brown in colour and the cake springs back when it is very lightly pressed, as an extra test you can also insert a skewer into the cake – if it comes out clean it is ready.
Allow the cakes to cool in the tin for 5 minutes before turning them out onto a wire rack to cool.
While they cool make the buttercream (or whip the double cream if you are using that instead)
In a large bowl beat the sugar until softened, add the icing sugar in 3 batches and combine well with a hand-held mixer after every addition.
Add the vanilla extract and beat the mixture until well combined. If the buttercream is too stiff add a very small splash of Milk (approx a teaspoon) but only if needed. to loosen the mixture.
Once the cakes are cool place one of the cakes on your chosen serving plate and spread 5-6 tablespoons of jam over the top of the cake, ensuring you go all the way to the edges.
Add a layer of buttercream – using as much as you wish. Very gently spread the frosting out to the very edge of the cake.
Top this with the second cake and add a light dusting of icing sugar for decoration before serving and enjoying.