- Cuisine: English
- Course: Baking
- Skill Level: Easy
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- Servings: 6-8
- Prep Time: 15m
- Cook Time: 15m
- Ready In: 2:00 h
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Classic Victoria sponge simple ,or decorated in seasonal berries and chocolate.
250g egg (about 5 large eggs, 6 medium) This is a weigh the egg method and use the same amount of other ingredients.
Same weight self raising flour
Same weight butter
Same weight sugar
2 teaspoon baking powder
2 tablespoons milk
400g icing sugar
Splash of milk
Set oven at 190c. 2 x 8” sandwich tins lined with greaseproof paper.
Weigh the eggs to find the weight of other ingredients.
Cream butter and sugar together.
Beat eggs in to butter and sugar.
Sift flour and baking powder in and gently fold in.
Once combined divide between 2 tins
Cook approx 15 – 20 mins.
Spread jam on both sides of the cake.
Make buttercream, spread on bottom layer then put top on.
Submitted by Helen Flexley