Chef Vicki Cooper’s Victoria Sponge Cake

  • By Vicki Cooper
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Ingredients

Cake

1          cup + 2 tbsp (250mL + 30 mL) granulated sugar

1          cup (250 mL) unsalted butter, very soft

4          large eggs, room temperature

1 ¾      cups (415 mL) all-purpose flour, sifted

2          tsp (10 mL) baking powder

2          tsp (10 mL) pure vanilla extract

6          tbsp (90 mL) milk

½         tsp (2.5 mL) salt

 

Filling (buttercream and jam)

½         cup (125 mL) unsalted butter, very soft

½         cup (125 mL) powdered sugar

½         tsp (2.5 mL) pure vanilla extract

            quality jam (e.g., raspberry or strawberry)

Directions

  1. Preheat oven to 325F/162C. Grease and line two 8-inch round cake pans.

  2. Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each. If the mixture starts to curdle, add a little of the flour.

  3. Gently fold the remaining flour, baking powder, salt, vanilla, and milk until combined.

  4. Divide the batter evenly between the pans. Bake for 25 minutes until golden and a toothpick inserted comes out clean.

  5. Let cakes cool in pans for 5–10 minutes, then transfer to a wire rack to cool completely.

 

Buttercream Filling

  1. Beat the butter, powdered sugar, and vanilla until smooth and fluffy.

  2. Spread the bottom layer with buttercream, then add a generous layer of jam. Place the second cake layer on top and press gently. Optionally, dust with powdered sugar or top with fresh berries.

Makes: Two 8-inch layers. This recipe can scale for mini cakes using moulds or small cake pans.

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