Updated 1st July 2021
I really do love the simplicity of a Victoria sponge cake. And I’ve yet to meet anybody, that isn’t also partial to a generous slice of this soft vanilla flavoured sponge filled with jam and lightly whipped buttercream.
This basic recipe for this Victoria sponge is a fabulous one to have up your sleeve. As not only is it ridiculously easy to make (thanks to the ease of an all in one method) it can also be used as a base for SO many other yummy sweet treats; from party cakes and tray bakes to delicious puddings.
For the sponge
225g (8oz) softened butter (I use Lurpak spreadable (full-fat)
225g (8oz) caster sugar
225g (8oz) gluten free self-raising flour or mix (add a heaped teaspoon of gf baking powder if using mix)
4 large eggs
1 teaspoon *vanilla extract
For the filing
75g (3oz) unsalted butter (leave out of the fridge for a bit to soften a little)
175g (6oz) sifted icing sugar
1-2 tablespoons milk
1 teaspoon *vanilla extract
Preheat the oven to 180C/350F/Gas 4/Fan 160C.
Grease and line 2 x 8 inch sandwich tins.
Pop all the ingredients for the sponge into a large mixing bowl. Whisk together for a couple of minutes (electric hand whisk is perfect for this) until the mixture becomes pale and smooth. Divide the mixture equally between the tins and smooth out with a palette knife or the back of a spoon.
Place the tins into the preheated oven and bake for about 25 minutes until the cakes are golden brown and firm but springy when gently pressed in the centre.
Remove the cakes from the oven and allow to cool for about 10 minutes, before turning them out onto a cooling rack.
Whilst the cakes are cooling you can crack on with making the buttercream filling: In a large bowl, beat the softened butter with an electric whisk and then gradually add the icing sugar and stir in each addition before turning the electric mixture back on again. Add the vanilla extract and beat until nice and smooth and then add 1 tablespoon of milk. Turn the mixer back on and give the buttercream a really good whisk. If you are happy with the texture, great! If you would like the buttercream to be a touch softer, add a drop more milk and whisk again until you achieve a light airy texture.
To assemble the cake. Transfer one of the sponges (baked-side down) onto a large plate or serving platter. Spread the base of the sponge with jam and then spread over the buttercream and even out with a palette knifeLay the other sponge cake on the top (baked-side facing up). Sift icing sugar (or sprinkle caster sugar) over the top of the cake.
Recipe notes and suggestions:
If your gluten free flour self-raising flour does not already contain Xanthan gum add ¼teaspoon to the cake mixture.
The Victoria sandwich cake when assembled needs to be stored in a cool place. And if not all polished off covered and popped into the fridge for safe keeping, as the buttercream needs to remain cool. To enjoy at it’s best take out of the fridge about ½ hr before you’d like to eat it.
Without the buttercream the plain sponge cakes can be frozen. Just wrap them well to protect them.
This recipe can be used to make fairy cakes. The mixture will make approximately 24. They would need to be baked in a preheated oven set to 190C/375F/Gas 5/170C for around 12-14 minutes until golden brown and springy to touch.
Thanks for checking out this recipe. For more tempting cakes and treats click here.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.