Victoria Sponge Cake

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Follow our classic Victoria Sponge Cake recipe to create a perfect dessert for any occasion! Ideal to share with your family and friends.

8 - 10 slices

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Victoria Sponge Cake

For the Sponge:

5 g Dr. Oetker Baking Powder (1 tsp)
225 g Unsalted butter
225 g Caster Sugar
4 Medium Eggs
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
250 g Self-Raising Flour

For the Filling:

300 ml Double Cream
10 g Dr. Oetker Madagascan Vanilla Paste (2 tsp)
30 g Icing Sugar (2 tbsp)
150 g Strawberry Jam

To Decorate:

about 15 g Icing Sugar (1 tbsp)

preparation

Preparation

For the Sponge

Step 1: To begin this Victoria Sponge Cake recipe reheat the oven to 180°C/ 160°C Fan oven/Gas Mark 4. Grease and line 2 x 8” round cake tins. Cream together the butter and sugar until light and fluffy.

Step 2: Gradually beat in the eggs and Natural Vanilla Paste. If the mixture starts to curdle, add a spoonful of flour.

Step 3: Finally sieve the remaining flour and Baking Powder onto of the mixture and fold in until just combined.

Step 4: Divide the mixture equally between the prepared tins and smooth the top of the mixture. Bake for 25–30 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely. 

For the Filling

Step 5: Once the cakes have cooled, place the cream in a large bowl with the Vanilla Paste and Icing sugar. Whisk the mixture until soft peaks form. 

Step 6: Using a serrated knife cut the domed top off one of the cakes so it is flat. Place the cream on to the flat cake and smooth out with a palette knife. 

Step 7: Place the jam on top of the cream and smooth out to cover the cream, leave a small gap at the edge of the cream as the jam will spread out further when you put the next cake layer on.

Step 8: Place your next cake layer on top of the jam and cream. Now to use the last of your Victoria Sponge ingredients; dust with a sprinkling of icing sugar. You are new ready to serve your Victoria Sponge Cake!

Nutritional Information for the recipe Victoria Sponge Cake

Per Serving Per 100 g / ml
Energy 2671 kJ
638 kcal
1679 kJ
401 kcal
Fat 40.13 g 25.24 g
Carbohydrate 62.10 g 39.05 g
Protein 6.50 g 4.09 g

preparation

Preparation

For the Sponge

Step 1: To begin this Victoria Sponge Cake recipe reheat the oven to 180°C/ 160°C Fan oven/Gas Mark 4. Grease and line 2 x 8” round cake tins. Cream together the butter and sugar until light and fluffy.

Step 2: Gradually beat in the eggs and Natural Vanilla Paste. If the mixture starts to curdle, add a spoonful of flour.

Step 3: Finally sieve the remaining flour and Baking Powder onto of the mixture and fold in until just combined.

Step 4: Divide the mixture equally between the prepared tins and smooth the top of the mixture. Bake for 25–30 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely. 

For the Filling

Step 5: Once the cakes have cooled, place the cream in a large bowl with the Vanilla Paste and Icing sugar. Whisk the mixture until soft peaks form. 

Step 6: Using a serrated knife cut the domed top off one of the cakes so it is flat. Place the cream on to the flat cake and smooth out with a palette knife. 

Step 7: Place the jam on top of the cream and smooth out to cover the cream, leave a small gap at the edge of the cream as the jam will spread out further when you put the next cake layer on.

Step 8: Place your next cake layer on top of the jam and cream. Now to use the last of your Victoria Sponge ingredients; dust with a sprinkling of icing sugar. You are new ready to serve your Victoria Sponge Cake!

Nutritional Information for the recipe Victoria Sponge Cake

Per Serving Per 100 g / ml
Energy 2671 kJ
638 kcal
1679 kJ
401 kcal
Fat 40.13 g 25.24 g
Carbohydrate 62.10 g 39.05 g
Protein 6.50 g 4.09 g
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