How To Make A Victoria Sponge | Cookery School | Waitrose

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds nutrients and fiber.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought spread

Fruit puree offers a healthier, lower-sugar alternative.

powdered sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey provides natural sweetness with fewer processing steps.

Line two round cake pans with butter, flour, and parchment paper.

Sift 225 grams of self-raising flour into a bowl and add a pinch of salt.

Crack 4 large room temperature eggs into a bowl and add 1 teaspoon of vanilla bean paste, then whisk together.

Cream together 225 grams of golden caster sugar and 225 grams of unsalted butter until pale and fluffy for 8-10 minutes.

Slowly add the egg mixture to the butter and sugar while mixing on high speed.

Fold in the flour and salt mixture using a cutting motion until just combined, then check the consistency.

If the batter is too thick, add a little milk and fold through until it reaches a dropping consistency.

Divide the batter between the prepared tins, spreading it from the center outwards.

Bake in the middle of the oven for 18-22 minutes, checking after 15 minutes.

Make the buttercream by beating 125 grams of soft butter until smooth, then gradually add icing sugar and mix until light and fluffy.

Add 1/2 teaspoon of vanilla paste to the buttercream and mix quickly to combine.

Assemble the cake by placing one sponge on the base, spreading buttercream on top, and adding raspberry jam.

Place the second sponge upside down on top of the jam and press gently to secure.

Dust the top with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens