Victoria Sponge with Buttercream Icing


  • 225G Butter or Margarine
  • 225G Sugar
  • 225G Self-Raising Flour
  • 4 Eggs


  • 200G Icing-Sugar
  • 100G Butter
  • 300G Jam (Strawberry / Raspberry)
  • Toppings (optional)


  1. Heat the oven to 160’c (Fan Assisted) or appropriate temperature
  2. Whilst oven is heating, grease and flour two 8″ circular baking tins by smearing butter/margarine all over them, then sprinkle some flour on it and shake the excess back into a tub. This will aid removal
  3. In a large bowl, mix the 4 eggs, butter, sugar and flour with a whisk at high speed until it is all mixed together. This should take no longer than 30 secs to a minute
  4. When all mixed together, using a a scoop (preferably silicone / plastic) for non-stick seperate the mixture between the two tins
  5. When oven heated up, place the two cake tins into the oven for 30 minutes
  6. After 30 mins, remove the cake tins and place on a wire rack. Whilst the mixture is still hot, slide your spatula around the edges of the tin. Leave it to cool for 5 mins
  7. After 5 mins, turn the tins upside down and pat the back of them into your hands (with oven gloves on). Then when they fall out, put the bases of them downwards to cool on a wire rack
  8. When cooled on a wire rack. Turn one surface face down onto a plate. Spread jam in the middle of the cake, then layer the other piece of cake flat side first on top of the jam so it is all uniform
  9. Mix up the butter-cream recipe, adding a little hot water to make it a quick paste that mixes easier and spread it over the top of the cake. Decorate as desired
  10. Once it has been done, put in the fridge to rapidly chill, or leave out to cool naturally. Personally, fridge taste nicer with cold butter cream. Once ready cut into sections of 2-3 slices per cake quarter as the mixture is very rich and enjoy



Whilst writing the recipe, I thought about “ice-cold” butter cream. I’ll experiment on using crushed ice (maybe 1-2 pieces) instead of hot water with the recipe to see if it tastes any better. Probably not but it’s worth experimenting to see what works well

Leave a Reply

Your email address will not be published. Required fields are marked *