Article 23 April 2021

Recipe of the Week: Victoria Sponge

It’s St. George’s Day and what better way to celebrate than with a great British classic… Victoria Sponge! This cake has a homemade jam but you can substitute this for a good quality shop-bought jam if you like!

Serves 8

Unsalted Butter 225g
Caster Sugar 225g
Large Eggs 4
Self Raising Flour 225g
Baking Powder ½ tsp
Cooking Salt ½ tsp
Milk 2 Tbsp

Raspberries 700g
Jam Sugar 500g
Juice of ½ Lemon

Softened Unsalted Butter 100g
Icing Sugar 200g
Milk 2 Tbsp
1. Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
Beat the butter and sugar together in a large bowl with an electric whisk until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
While the cake is baking make the jam by tipping the raspberries, sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool.
To make the buttercream beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick.
To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then spread the buttercream on the underside of the other sponge. Place the buttercream on top of the jam. Dust the cake with a little icing sugar.

If you’d like to get in touch with the Nutritionist or Development Team, we’d love to hear from you!

You can reach us by emailing:

Or tag us in your creations using #Autographfood

More Recipes

More News