How To Make Victoria Sponge Cake

For many, this is the archetypal cake recipe. The Victoria Sponge is a classic for a reason – it's just perfect.

Done in 1 hour

Serves 6

Dish by Tom Jackson

Ingredients

For the cake:

225gself raising flour

225gsugar

200gsoftened butter

25gvegetable oil

4eggs

1 tspvanilla extract

1/2 a lemonlemon zest

a pinchsalt

For the buttercream:

100gbutter

200gicing sugar

2 tspvanilla extract

2 tbspmilk

Other bits:

a jarjam of choice

1 tbspicing sugar

Wondering how to make a Victoria Sponge cake? We've got you. This classic Victoria Sponge recipe will be your trusty steed through many a baking endeavour. No matter how you decide to decorate your cake, use this light, fluffy, jam-filled sponge as your base.

Method

Preheat oven to 180°C. Line 2 x 20cm loose bottom round cake tins.

Cream butter and sugar until very pale and fluffy.

Add the eggs and the oil and the vanilla, pinch of salt.

Whisk until combined.

Very gently fold through flour and lemon zest.

Share the batter evenly between the 2 tins, gently level off and bake for 30 - 40 minutes until springy, golden and a toothpick comes out clean.

Whisk together the butter, icing sugar, milk and vanilla until pale fluffy and smooth.

Once baked allow the cakes 10 mins in the tins then remove and leave on racks until completely cool. Level off the top of one cake, spread with butter cream and jam, top with the other cake and generously dust with icing sugar

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.