How to make your cake and eat it

Now, when people think of Victoria Sponge they may think that it’s a boring flavour as it is just sponge but when it comes to me, I couldn’t adore it anymore. Here’s how I make it:


  • 175g Sugar
  • 250g Butter
  • 3 Medium Eggs
  • 175g Flour
  • 2tbsp Baking Powder
  • 2tbsp Vanilla Extract
  • 175g Icing Sugar
  • Strawberry or Raspberry Jam


  • Two 2ocm round tins
  • Greaseproof paper
  • Oven Gloves
  • Sieve
  • A mixing bowl
  • All the cutlery necessary, Teaspoon, Tablespoon, Knife etc…
  • Electric whisk or Mixing spoon


  1. Preheat the oven to 180 degrees or Gas Mark 4. Line the two tins with the grease proof paper so that the sponge cakes do not stick.
  2. Place 175g of the butter, sugar, eggs and vanilla extract into your mixing bowl and sift over the flour and baking powder.
  3. Using an electric or hand whisk, beat together the ingredients until thick.
  4. Divide the mixture between the two tins, make sure to level the tops of the mixture with the back of  tablespoon.
  5. Bake in the centre of your oven for 30 minutes or until risen and firm to touch.
  6. Leave the cakes to cool in the tins for around 4 minutes, then turn them round onto a rack or chopping board. Peel off the baking paper and allow the cakes to cool completely.
  7. To make the buttercream filling place the remaining 50g of butter, icing sugar, a splash of vanilla extract and 2tsp of milk in a mixing bowl. Beat them together with a wooden mixing spoon until smooth and creamy.
  8. Spread one of the cakes with jam and the other with buttercream, then sandwich the two halves together.
  9. To finish dust with icing sugar and there you have it!!


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