Category, DifficultyBeginner

Celebrate Nearby's 2nd Birthday with us by baking this super easy Victoria Sponge cake! Don't forget to tag us @nearby_ni!

Yields10 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 200 g Caster Sugar
 200 g Softened Butter
 4 Eggs
 200 Self-Rasing Flour
 1 Baking Powder
 2 Milk
 100 Butter – Softened
 140 Icing Sugar – Sifted
 Vanilla Extract
 170 Strawberry Jam
 Icing Sugar
1

Heat the oven to 190C / fan 170C.

2

Butter x2 20cm sandwich tins and line with non-stick baking paper.

3

Beat 200g of caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together in a large bowl - until you have a smooth, soft batter.

4

Divide the mixture between tins, smoothing the surface with a spatula or the back of a spoon.

5

Bake for 20 mins (or until golden and the cake springs back when pressed).

6

Place somewhere to cool completely.

7

While cooling - beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (to make the filling).

8

Spread buttercream over the bottom of one of the sponges.

9

Top with 170g strawberry jam and sandwich the second sponge on top.

10

Dust with icing sugar before serving and enjoy! This should keep for 2 days (if it’s not eaten before then!).

Ingredients

 200 g Caster Sugar
 200 g Softened Butter
 4 Eggs
 200 Self-Rasing Flour
 1 Baking Powder
 2 Milk
 100 Butter – Softened
 140 Icing Sugar – Sifted
 Vanilla Extract
 170 Strawberry Jam
 Icing Sugar

Directions

1

Heat the oven to 190C / fan 170C.

2

Butter x2 20cm sandwich tins and line with non-stick baking paper.

3

Beat 200g of caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together in a large bowl - until you have a smooth, soft batter.

4

Divide the mixture between tins, smoothing the surface with a spatula or the back of a spoon.

5

Bake for 20 mins (or until golden and the cake springs back when pressed).

6

Place somewhere to cool completely.

7

While cooling - beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (to make the filling).

8

Spread buttercream over the bottom of one of the sponges.

9

Top with 170g strawberry jam and sandwich the second sponge on top.

10

Dust with icing sugar before serving and enjoy! This should keep for 2 days (if it’s not eaten before then!).

Notes

Nearby 2nd Birthday Cake