(This post has been updated from the original March 2015 version to provide a better experience for you)
Who doesn’t love a Victoria sandwich cake eh?! I know I certainly do. This may come as a surprise but I’d actually rather pick a slice of this over a great big slice of chocolate cake. Seriously! There’s just something so simple and classic about a Victoria sponge cake, I just love it! In fact, I love it equally as much as this luxurious rhubarb and custard cake. Which is also an amazing and classic combo. Ok ok, I’m basically just addicted to cake!
While we’re on the subject of classic cakes, have you seen my ultimate carrot cake recipe? You should totally go and check it out, the cream cheese frosting is incredible!
In other news, it’s Mother’s Day this Sunday & I’m quite excited as it’s the first one I actually qualify for! Although I’m of the firm opinion that we should appreciate our Mums all year round, I also think it’s nice that we set aside a day to really spoil them rotten. And what’s the best way to do that? With cake of course!
This brilliant ‘back to basics’ recipe for a classic Victoria Sandwich Cake is so simple. It’s perfect for Dads & kids to team up and really put a smile on Mum’s face this weekend.
Much like my lemon cake recipe, it’s what we call an ‘all in one’ cake recipe. You literally just dump all the cake ingredients into a bowl, mix it and you’re done! It couldn’t be more simple.
So, here is what you will need to make a 20cm (8″) cake.
For the Sponge
For the Filling
Now, lightly grease the base & sides of your cake tins & line the bases with baking paper.
Preheat your oven to 190°C/Fan 170°C.
Either in an electric stand mixer or a large bowl with an electric hand whisk – add in all the sponge ingredients & mix together until smooth & lump free.
Divide the batter evenly between the two tins & smooth with a spatula. To prevent the cake from doming so much in the middle – put a ‘dip’ in the centre of the batter.
Place in the lower part of the preheated oven (preferably on the same shelf) for about 15-20 minutes or until a skewer inserted into the centre comes out clean.
Leave to cool in the tins for 10 minutes. Then slide a pallet knife around the sides of each cake to loosen, remove from the tin, peel off the baking paper from the base & leave to cool completely on a wire rack before decorating.
To make the buttercream filling, place the butter, icing sugar & vanilla extract (if using) into either an electric stand mixer or a large bowl with an electric hand whisk. Mix slowly to start with (or you may find yourself head first in a mushroom cloud of icing sugar!)
Increase the speed and beat until light and fluffy. (At least 3-4 minutes.) Scrape down the sides of the bowl periodically and if you need to loosen the mixture a little – add a splash of milk and continue to mix.
Once the sponge layers have completely cooled, place one layer onto a cake stand. If you need to, level the top by slicing any domed cake off with a large, sharp knife.
Then smear the buttercream evenly all over the top, right to the edges.
Top with the jam and spread out evenly. Not quite right to the edges, but close. Remember this will squash outwards slightly when you put the top layer on.
When you’re happy with that, top with the remaining sponge layer. I like to level any dome and use the bottom side to give a nice flat edge. But it’s entirely up to you.
Place a heaped teaspoon or two of icing sugar into a sieve, then generously sprinkle all over the top of the cake.
Store in an airtight container and eat within 2 days.
I told you it was easy! I love the all in one sponge method. It’s so simple & quick that anyone can do it! Yes, even those of you who claim you can’t bake – you can do it too!
So here’s to all you wonderful Mums out there that put up with our dirty washing, our bad tempers and untidy bedrooms, yet still (somehow!) love us unconditionally. You are all incredible and I hope you are showered with appreciation and love this Sunday, because you deserve it.
Until next time my lovelies! Miss KitchenMason x
Store at room temperature and consume within 2 days.
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