This Victoria Sandwich Cake with Buttercream takes the simple traditional jam filled sponge cake and adds just a little something extra. Just as wonderful with a cup of tea or as a celebration centerpiece, you'll come back to this classic recipe time and time again!
1tspIcing Sugar (Confectioner's Sugar) - for dusting
Instructions
Preheat the oven to 160c fan /180c / 350F or the equivalent.
Line 2 cake tins with liners or butter and flour the tins.
Make the Sponge
Weigh 280g Margarine and 280g Caster Sugar into a large mixing bowl. Beat together until light and creamy.
Add the first of 5 Eggs.
Give the batter a good whisk between each egg addition.
Add the next egg and repeat until all the eggs have been added. Don't worry if it starts to split and look a bit ugly - just keep beating it!
Add 4 tbsp Milkand1 tbsp Baking Powder then whisk to combine.
Add 280g Self Raising Flour.
Fold this into the batter by hand until just combined.
Split the mixture between the two tins and spread out to even layers.
Bake for 20 minutes then check if it is done by inserting a skewer into the centre. if it comes out clean, it is cooked. If needed, give the cakes another couple of minutes then check until it is done.
Leave the sponges to cool on a rack. Leave them in the tin at first unless you used liners in which case it should be easy to lift them out still in the paper and onto the rack.
Wait until the sponges are totally cold before filling and icing.
Make the Buttercream & Assemble
Make the buttercream by sieving 160g Icing Sugar into a large bowl and adding 80g Butterwith 1 tbsp Milk.
Whisk for 5 or so minutes until it is light and fluffy.
Lay the flattest of the two sponges onto your presentation plate. If you have a large dome, simply slice it off to to make a flat base.
Spread 150g Strawberry Jam over the sponge. Use a spatula to spread the jam - don't go too close to the edges because gravity will do that work for you later.
Either use a piping bag or simply dollop the buttercream on top of the jam. Either way, I find that smaller dollops more evenly spread is the best option. Again don't go too close to the edge.
Put the second sponge on top. Be gentle! Use a small sieve to dust the top with 1 tsp Icing Sugar
Serve in great hunking slices with a cup of tea. In a cup and saucer obviously!
Notes
Important! If you have adjusted the serving size of this recipe, the cooking time will vary. A larger cake will take longer to cook and a smaller cake will take less. But if you are increasing the recipe, you might want to consider making multiple smaller cakes rather than a massive one. Don't forget that the tin size will also need to be adjusted. This recipe was updated in June 2021. The updated recipe does not include an additional layer of buttercream and swirl of jam on top. To add this extra layer, simply double the buttercream ingredients and swirl in small dollops of jam.