Print

Victoria Sponge Cake

Author Leigh Anne Wilkes

Ingredients

Cake

  • 1 C caster super fine baking sugar
  • 14 Tbsp butter softened
  • 4 eggs beaten
  • 1 1/2 C plus 1 Tbsp plus 2 tsp self raising flour, sifted
  • 1 tsp baking powder
  • 2 Tbsp milk

Filling

  • 1/2 C butter softened
  • 1 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1 C raspberry jam
  • powdered sugar to sprinkle on top

Instructions

  • Preheat oven to 375 degrees

Cake

  • Butter and flour two 8 inch cake pans. Line bottom of pan with wax paper.
  • In a bowl beat together butter and sugar.
  • Add in eggs
  • Mix in flour, baking powder, and milk
  • Divide mixture between two pans and bake for 20 minutes or until golden brown.
  • Cool and remove from pans

Filling

  • Beat butter until creamy and add in sugar.
  • Add in vanilla.
  • Spread over one of the cake layers.
  • Spread with jam
  • Add top layer and sprinkle with powdered sugar.