Classic Victoria Sponge Cake
Nothing says classic baking quite like a Victoria Sponge Cake, and using Birds & Bees free-range eggs gives it a wonderfully light texture and a rich, golden colour. This simple yet indulgent recipe is perfect for teatime, family gatherings, or any occasion where a traditional British treat is called for.
Classic Victoria Sponge Cake
Serves: 8 | Prep: 15 mins | Cook: 25–30 mins
Ingredients
200g unsalted butter, softened
200g caster sugar
4 Birds & Bees free-range eggs
200g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
For the filling:
100g unsalted butter, softened
140g icing sugar
1 tsp vanilla extract
4 tbsp raspberry jam
Icing sugar, for dusting
Method
Preheat the oven to 180°C / 160°C fan / gas mark 4. Grease and line two 20cm sandwich tins.
Cream the butter and sugar in a large bowl until pale and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Sift in the flour and baking powder, folding gently to combine. Add the milk to loosen the mixture slightly if needed.
Divide the mixture evenly between the two prepared tins and smooth the tops.
Bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean.
Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Prepare the buttercream filling: Beat the butter, icing sugar, and vanilla extract until light and fluffy.
Assemble the cake: Spread buttercream over one sponge, top with raspberry jam, then place the second sponge on top.
Dust with icing sugar before serving.