A Victoria Sandwich sponge is probably one of the most popular cakes and this recipe will ensure you receive gasps of delight as people tuck into this moist and delicious sponge cake. The two cake sponges are traditionally sandwiched together with raspberry jam and cream, but I like to use a vanilla buttercream with the jam. Dusted simply with icing sugar, this sponge cake is a show stopper for flavour and moistness!
- 250g gluten and wheat free self-raising flour (I use Doves Farm)
- 250g unsalted butter - softened
- 5 free range eggs - beaten
- 250g caster sugar
- 5 tbsp raspberry jam
- 100g unsalted butter
- 250g icing sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- Icing sugar for dusting
Diet: Gluten and Wheat Free
Grease and line 2 x 8”/ 20cm shallow sandwich cake tins. Pre-heat the oven to 180°C, 160°C Fan, 350°F, Gas mark 4.
Cream the butter and sugar until pale and creamy – an electric hand whisk makes light work of this. Gradually whisk in the eggs, one at a time. Sieve the flour and using a large metal spoon, carefully fold in the flour.
Divide the mixture between the two prepared baking tins and put in the centre of the oven. Bake for 28-35 minutes, until the cakes are just brown and start to come away from the sides of the tin. When cooked, the cakes should bounce back when lightly touched in the middle.
Turn the cakes out on to a wire rack and peel off the paper. Allow to cool fully. To make the butter cream, mix the butter with the icing sugar, milk and vanilla extract. Beat well with an electric hand whisk if possible. This will ensure you have a really light and fluffy filling. Spread jam onto one cold sponge and the buttercream on to the other and sandwich together. Using a tea strainer or sieve, dust the top of the sponge with icing sugar. This will keep well in an airtight container for several days.