- 200g self raising flour
- 200g butter
- 200g caster sugar
- 4 eggs
- 1 teaspoon baking powder
- 2 tablespoons milk
- 1 teaspoon vanilla
There’s something so lovely about a classic Victoria sponge. They are a staple at any afternoon tea and delicious with a cuppa.
As much as I enjoy eating a nice slice of Vicky sponge, I don’t bake them very often. I tend to opt for a madeira cake which has a very similar recipe, but the inclusion of plain flour means I prefer using it to decorate with. I find a madeira holds up to being iced a little better as it isn’t as soft. You can find my madeira recipe here.
However, if a soft and tasty Victoria sponge is what you’re after, read on for how I make mine!
Once cooled, sandwich together using a generous layer of strawberry jam and either fresh cream or vanilla buttercream. You can find my vanilla buttercream recipe here.
This cake tastes the best when it’s fresh but it will keep in an airtight container for 2 days (if using fresh cream make sure it stays chilled).
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