RECIPE: Classic Victoria Sponge Sandwich Cake
RECIPE: Classic Victoria Sponge Sandwich Cake
Course: Dessert1
cake20-25
minutesUsing 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
150g butter, softened
150g caster sugar
3 eggs
1½ tbsp water
1½ tsp vanilla extract
Butter, for tin
- Buttercream and Jam Filling
50g butter, softened
100g icing sugar
5 tbsp raspberry jam
- Topping
1tsp icing sugar, for dusting
Directions
- Sponge Sandwich Cakes
Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4.
Rub some butter around the inside of two round baking tins (2 x 18cm/7") or insert a baking liner.
Chop the butter into small cubes.
Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
Break the eggs into the bowl one at a time, beating well after each.
Sieve the flour into the bowl and mix it in.
Add the water and vanilla extract and stir to combine.
Divide the mixture between the prepared tins and smooth the tops.
Bake for 20-25 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Leave the cakes to cool in the tins for 5 minutes.
Turn the cakes out onto a wire rack and leave until completely cold.
- Buttercream and Jam Filling
Chop the butter into small cubes.
Put the butter cubes into a bowl and beat until smooth.
Sieve the icing sugar into a bowl.
Beat the icing sugar into the butter a spoon at a time.
Spread the buttercream over one cold sponge.
Spread the jam over the buttercream.
Place the other sponge on top.
- Toppings
Sieve the icing sugar over the top of the cake.
