Sometimes the best things in life are simple, as this basic all-in-one Victoria sponge recipe proves. The light, airy sponge is filled with a sweet buttercream, contrasted with a tangy, fruity jam of your choice – it’s a classic for a reason.
MAKES 1 X 20CM CAKE
225g unsalted butter, softened and diced, plus extra for the tin
225g golden caster sugar
4 medium eggs
225g self-raising flour
1 tsp baking powder
2 tbsp full-fat milk
FOR THE BUTTERCREAM
125g unsalted butter, softened
125g icing sugar, sifted, plus extra for dusting
1/2 tsp vanilla extract
FOR THE FILLING
100g seedless strawberry or raspberry jam
1. Preheat the oven to 190C/170C fan/gas 5. Butter a 20cm loose-bottom cake tin at least 7cm deep and line the base. Place all the cake ingredients in the bowl of a food processor with the metal blade attachment. Whiz on full power for 10 seconds. Do not overmix. Scrape down the sides of the bowl and process briefly on pulse for 10 seconds, until smooth.
2. Spoon the mixture into the cake tin, smoothing the surface, and bake for 50-55 minutes or until golden and a skewer inserted at the centre comes out clean. Run a knife around the edge and leave the cake to cool in the tin before removing it.
3. For the buttercream, whisk the butter in a medium bowl using an electric whisk for about 1 minute until very pale and fluffy, then gradually add the icing sugar and whisk for 1 minute longer before adding the vanilla extract.
4. Slice the cake horizontally with a bread knife. Spread the buttercream over the lower half. Work the jam until smooth and dollop over the cream. Sandwich with the top half and dust with icing sugar. Set aside in a cool place for a couple of hours for the buttercream to set.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.