RECIPE: Classic Victoria Sponge Sandwich Cake
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Classic Victoria Sponge Sandwich Cake
Recipe by Doves FarmCourse: DessertServings
1
cakeCooking time
20-25
minutes
Using organic flour is a simple way to make a positive difference to the planet, whilst elevating everyday bakes. To celebrate Organic September, Doves Farm has shared this tasty recipes for a Classic Victoria Sponge Sandwich Cake, to enjoy this month and beyond!
Ingredients
- Sponge cakes
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150g butter, softened
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150g caster sugar
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3 eggs
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1½ tbsp water
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1½ tsp vanilla extract
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Butter, for tin
- Buttercream and Jam Filling
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50g butter, softened
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100g icing sugar
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5 tbsp raspberry jam
- Topping
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1tsp icing sugar, for dusting
Directions
- Sponge Sandwich Cakes
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Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4.
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Rub some butter around the inside of two round baking tins (2 x 18cm/7″) or insert a baking liner.
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Chop the butter into small cubes.
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Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
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Break the eggs into the bowl one at a time, beating well after each.
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Sieve the flour into the bowl and mix it in.
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Add the water and vanilla extract and stir to combine.
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Divide the mixture between the prepared tins and smooth the tops.
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Bake for 20-25 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
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Leave the cakes to cool in the tins for 5 minutes.
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Turn the cakes out onto a wire rack and leave until completely cold.
- Buttercream and Jam Filling
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Chop the butter into small cubes.
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Put the butter cubes into a bowl and beat until smooth.
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Sieve the icing sugar into a bowl.
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Beat the icing sugar into the butter a spoon at a time.
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Spread the buttercream over one cold sponge.
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Spread the jam over the buttercream.
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Place the other sponge on top.
- Toppings
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Sieve the icing sugar over the top of the cake.
