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Royal Victoria Sponge

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can't go wrong with this perfect cake - full of spongey goodness.
 

Method

 

  1. Heat oven to 190C/fan 170C/gas 5.

  2. Butter two 20cm sandwich tins and line with non-stick baking paper.

  3. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

  5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.

  6. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top.

  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

          
Ideal recipe for kids
30 minute preparation
Keep tin fresh for 7 days

 

 

 

% of a child's RDA* (per slice)

total kcals - 29%     saturates - 25 %

protein - 11 %           fibre - 4%

 

carbs - 15 %                 sugar - 17%

 

fat - 15%                      salt - 12%

 

        
Servings

      10 slices    

 

Ingredients

For the cake

  • 200g caster sugar

  • 200g softened butter

For the filling

  • 100g butter, softened

  • 140g icing sugar, sifted

  • drop vanilla extract (optional)

  • 340g jar good-quality strawberry jam

  • 4 eggs, beaten

  • 200g self-raising flour

  • 1 tsp baking powder

  • 2 tbsp milk

 

 

Tip

Smoothest finish

Line the tin with plastic to get a smooth edge, so you’ll also need an (unused) A4 clear plastic folder. Simply cut it to shape to replace greaseproof paper for a fantastic finish!

  
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