Victoria sponge cake, a much loved English layer cake, is perfect for any occasion! This foolproof recipe sandwiches two tender cakes with a layer of strawberry jam and buttercream, but you can use sweetened whipped cream. Dust the top of the cake with confectioners' sugar for a beautiful presentation.
Ingredients
- ⅓ cups self-rising flour: 1 piece
- white sugar: 0.75 cup
- margarine: 0.75 cup
- vanilla extract: 0.5 tsp
- eggs: 3 piece
- confectioners' sugar: 0.75 cup
- butter: 0.25 cup
- vanilla extract: 0.5 tsp
- strawberry or raspberry jam: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
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Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.
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Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
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Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
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Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.
