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Victoria Sponge with Raspberry Jam and Buttercream

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Victoria Sponge with Raspberry Jam and Buttercream

Preparation time:
30 minutes
Cooking time:
20 minutes plus cooling
Total time:
1 hour 10 minutes 60 minutes 10 minutes
Serves:
 8

Ingredients

  • 175g butter, softened, plus extra for greasing
  • 175g caster sugar
  • 3 eggs, beaten
  • 175g self-raising flour, sifted
  • Filling
  • 85g butter, softened
  • Icing sugar to dust
  • 175g icing sugar, sifted
  • Few drops vanilla essence
  • 2 tbsp raspberry jam
  • Fresh raspberries (optional)

Method

  1. Heat the oven to 180°C/gas 4. Butter two 20cm sandwich tins and line with greaseproof paper.
  2. Beat together the butter and sugar until the mixture looks pale and fluffy. Gradually add in the beaten eggs, beating well between each addition, then fold in the flour. Divide the mixture between the two tins and bake for 20 minutes, or until firm to the touch. Cool in the tins for two minutes, then remove and cool completely on a wire rack.
  3. To make the filling, beat the butter until creamy, then add the icing sugar in three lots, beating well between each addition. Add the vanilla essence and stir to combine. Spread the flat side of one of the cold sponges with the jam, adding a few fresh raspberries too, if you like. Spread the flat side of the the other with the buttercream. Place one sponge on top of the other, filling innermost, and press down gently. Dust the top with extra icing sugar, if you like.

Comments and images

Average user rating 4 stars out of 5

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HouseHusband

HouseHusband 23 July 2010 14:54

Great recipe and so simple. I always add Vanilla essence to the sponge mix as well. It's Tayberry jam today. It can be quite sweet so keep the portions small, at least thats what I tell my kids, so I can have a midnight feast all to myself. Certainly for a less experienced cook trying stuff for the first time it really is pretty easy. Remember to sift and fold, simples!

e7002002

e7002002 11 July 2010 16:23

I tried this today and it has turned out pretty well. Personally, I find that it is slightly too sweet due to the large amounts of sugar used in the recipe. Nevertheless, it tastes great and my family have enjoyed a slice for dessert. I think next time I will use double cream and whip it for the filling, as the buttercream was too sweet for my liking. I would definitely recommend this recipe to anyone who likes Victoria Sponge cakes, as it is simple and quick to make.

mcintyre17

mcintyre17 29 January 2010 21:13

great recipe i tried it and it works!! thanks, though i had to keep it in for just over 25mins as i have crap electric cooker though heres a tip to stop cakes burning put sheet brown paper round outside of tin about half inch or so above top of baking tin and tie with string works a treat x

Cayla901

Cayla901 11 August 2008 17:37

I am 19 years old and have randomly got into making cakes!! This recipe was so simple and the cake was wonderful! i used buttercream (and strawberrys instead of rarsberrys) for the icing too!

Screenwipe

Screenwipe 23 June 2008 14:55

I haven't made a sponge cake EVER (I'm 37). This was so easy. Hubby brought his boss home for a cup of tea and a slice of cake. They loved it. Don't doubt the quantities of the ingredients, the cake comes out spot on. If I can do it, anyone can!

Jimmy F

Jimmy F 27 May 2008 18:22

A fantastic, easy recipe that is everything a good Victoria Sponge should be.

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4 stars out of 5

Average user rating Based on 972 ratings

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This recipe was first published on Waitrose.com in June 2003