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Victoria Sponge Cake Recipe With Buttercream

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Mini Victoria Sponge Cakes! Jane's Patisserie
Mini Victoria Sponge Cakes! Jane's Patisserie from www.janespatisserie.com




Victoria Sponge Cake is a classic English dessert that is easy to make and delicious. This simple recipe is perfect for a tea party or special occasion. The light, fluffy sponge cake is filled with a sweet, creamy buttercream and is finished with a dusting of icing sugar. This delicious cake is sure to be a hit with your family and friends.

Ingredients


For the sponge cake:
  • 3 large eggs
  • 3/4 cup of caster sugar
  • 1 teaspoon of vanilla extract
  • 1/2 cup of self-raising flour
  • 1/3 cup of plain flour
  • 1/4 cup of butter, melted
  • 2 tablespoons of milk


For the buttercream:
  • 1/2 cup of butter, at room temperature
  • 1/2 cup of icing sugar, sifted
  • 1 teaspoon of vanilla extract

Instructions


To make the sponge cake:
  • Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake tins.
  • In a large bowl, beat together the eggs, sugar and vanilla extract until light and fluffy.
  • In a separate bowl, sift together the flours. Add the flour mixture to the egg mixture and mix until combined.
  • Melt the butter and add it to the batter, along with the milk. Mix until combined.
  • Divide the batter evenly between the two prepared tins and bake for 25-30 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
  • Remove the cakes from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.


To make the buttercream:
  • In a medium bowl, beat together the butter, icing sugar and vanilla extract until light and fluffy.
  • Place one of the sponges onto a plate or cake stand. Spread the top with half of the buttercream. Place the other sponge on top.
  • Spread the top and sides of the cake with the remaining buttercream. Dust with icing sugar.

Nutrition


Per serving (1/12 of cake):
  • Calories: 285 kcal
  • Carbohydrates: 28.7 g
  • Protein: 3.7 g
  • Fat: 17.6 g
  • Saturated Fat: 10.9 g
  • Cholesterol: 81 mg
  • Sodium: 71 mg
  • Potassium: 41 mg
  • Fiber: 0.5 g
  • Sugar: 19.2 g
  • Vitamin A: 546 IU
  • Calcium: 24 mg
  • Iron: 0.8 mg


It can be difficult to make a light and fluffy sponge cake, but this recipe is easy and sure to impress. The combination of the sweet, creamy buttercream and the light, fluffy sponge make for a delicious dessert. This Victoria Sponge Cake with Buttercream is perfect for a special occasion or just for an indulgent treat. So why not give it a try and enjoy a slice of this delicious cake?

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