A victoria sponge has to be one of the first recipes I remember my mum teaching me. It was always a basic mix of the same amount of sugar, butter and flour and double the amount of eggs of the first numeric number in the g's of butter, sugar and flour. In recent years, I've always opted for a splash of milk to help to moisten the sponge and a dash of flavouring to add some depth to this mix. This recipe is the basic formula for any sponge cake and can played around with until your hearts content.
300g Caster Sugar
300g Unsalted Butter, softened
300g Self Raising Flour
1 1/2 tsp Baking Powder
3 tbsp Milk
1 Vanilla Pod
For the filling
150g Unsalted Butter, softened
200g Icing Sugar, extra to decorate
Strawberry Jam or Conserve or 1 handful of fresh Strawberries, sliced
Sugared Rose Petals to decorate.
Pre-heat oven to 180ºc.
Butter 3 20cm round cake tins and line with baking paper.
In a mixing bowl beat the butter and sugar until light and creamy. Gradually add the flour, baking powder and eggs until you have a smooth batter. Add milk and vanilla seeds and stir until all of the ingredients are combined.
Divide the mixture between the 3 cake tins and bake for 20-25 minutes until golden and cooked through. You can check this with a wooden skewer by poking it through the middle and if it comes out clean, your sponge is ready. Remove from oven and leave to cool completely on a cooling rack.
Make the buttercream by beating the butter in a bowl and gradually beating in the icing sugar. If the mixture is too thick, add a splash of milk. Layer strawberry jam or fresh strawberries and buttercream between each layer and decorate with sugared rose petals and icing sugar.