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Victoria Sponge Cake

A classic recipe. Need we say more. This simple bake is perfect with a cup of tea.

8 - 10 servings

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Victoria Sponge Cake

For the Cake:

225 g Butter or Margarine
225 g Caster Sugar
225 g Self-Raising Flour (Sieved)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
4 Medium Eggs

For the Icing:

75 g Unsalted Butter
175 g Icing Sugar (Plus extra for dusting)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
about 30 ml Milk (Or warm water, 2 tbsp)
60 g Strawberry Jam (4 tbsp)

preparation

Preparation

1

Victoria Sponge Cake

Pre-heat oven to 180°C/350°F/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins. 

2

Cream together the butter and sugar until light and fluffy. 

3

Gradually beat in the eggs and Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. 

4

Fold in the remaining flour with a metal spoon. 

5

Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. 

6

Remove from oven and leave to cool before turning out onto a cooling rack. 

7

To make the buttercream icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar.  Mix in the Natural Vanilla Extract and enough milk/water to make the icing fluffy and spreadable.

8

Spread the jam on one of the cakes and use the butter icing to sandwich the two cakes together. 

9

Dust the top of the cake lightly with the sieved icing sugar. 

Nutritional Information for the recipe Victoria Sponge Cake

Per Serving Per 100 g / ml
Energy 2370kJ
566kcal
1717kJ
410kcal
Fat 30.10g 21.81g
Carbohydrate 67.46g 48.88g
Protein 5.88g 4.26g