This Victoria Sponge recipe is from Mary Berry’s Baking Bible and is one of the quickest and easiest cakes to bake.
Despite being my namesake, I have to admit I’m really not a fan of a Victoria Sponge cake. It’s one of the most popular and classic cakes around so I wish I liked it more. Don’t get me wrong I don’t hate it, I will eat it if I’m out and the menu is limited and I’m desperate for cake. Or if someone else bakes it for me of course I will eat it and sometimes I’ll enjoy it, but if it didn’t exist I wouldn’t be fussed.
Yet I still bake it on a semi-regularly basis for my husband, as he is a fan of it. As it’s such an easy and quick recipe, I’ll whip this one up when I have very little time but need to bake something to keep Pete fueled (he eats a lot of cake!). It’s also a good cake to make if I’m trying to curve my calories, as I’m less tempted to eat it.
Like me, Pete doesn’t feel there is a need for a Victoria Sponge to contain buttercream filling, hence it’s not included in the above photos. I realise this may be controversial for some so I have included the ingredients and instructions for buttercream below.
I really believe this is the quickest and most fool-proof recipe around. I never believe people when they say that they can’t bake. I’m certainly not an amazing baker but for simple recipes, you only need to follow the instructions given to produce a decent cake. So surely anyone can bake?!?
I really do believe that this all-in-one recipe is so simple that even a child could produce a good Victoria Sponge using it. It also takes less than five minutes to mix the ingredients together, making it a great cake to quickly bake if you have visitors at the last minute.
The method takes away the hassle of creaming and ensures success every time. Plus it always produces really thick sponge layers which makes it look very appealing!!
Just on a side note, my pet hate is when people call this cake a “Vicky Sponge”. This is probably due to the fact that I hate being called Vicky myself but it sounds so wrong. It’s not right and it’s not ok! Rant over.
225g softened butter
225g caster sugar
225g self-raising flour
4 large eggs
2 level tsps baking powder
For the filling
I only use jam to fill my sponge but I’ve included some other options below.
5 tablespoons of raspberry or strawberry jam.
Whip some double cream.
100g unsalted butter, softened
200g icing sugar, sifted
2 tbsp milk
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of two 20cm/8in sandwich tins.
- Measure the flour, sugar, butter, eggs and baking powder into a large bowl and beat until the ingredients are thoroughly blended.
- Divide the mixture equally between the tins and level the top.
- Bake for 25 minutes, until well risen and a knife inserted into the cake comes out clean. Leave in the tins to cool for a few minutes before turning out onto a cooling rack.
- Leave to cool completely before adding the jam or any other filling. After adding your filling, sift half a tablespoon of icing sugar over the top of the cake.
- If you’d like to add buttercream as a filling, beat the butter until soft. Add half of the icing sugar and beat with the butter until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. If the buttercream is too thick, add the remaining tablespoon of milk.
If you bake this super easy Victoria Sponge, let me know how you get on. You can reach me @theachetobake or contact me here.