Along with lemon this is definitely one of my favourites. Such a classic and always goes down well with everyone, so I’ve put together the recipe for the perfect Victoria Sponge.
Light vanilla sponge, filled with a sweet raspberry jam and topped with a silky vanilla buttercream. It’s a super simple recipe to make on the weekend or with your kids and it’s great for most occasions.
Ingredients: (makes 12 cupcakes)
- 150g self raising flour
- 1/2 tsp baking powder
- 150g margarine (I find Stork always gives the lightest sponge!)
- 150g caster sugar
- 3 medium free range eggs
- 200g raspberry jam (click here for my favourite supermarket brand)
- 150g softened salted butter
- 300g icing sugar (sieved)
- 1tbsp milk mixed with 1tsp vanilla bean paste
- First off we’re going to make the sponge. Heat your oven to 170 degrees, fill a 12 hole cupcake tray with cupcake cases.
- In a mixer (I use a Kitchen Aid but a hand whisk will work just as well) put the flour, baking powder, margarine, caster sugar and eggs. Beat these for 3-4 minutes until light and smooth, the mixture should stay quite thick and be a pip-able consistency. You’ll know when it’s ready because the mixture will go pale yellow in colour.
- Now you’re ready to pipe or spoon the mixture into your cupcake cases, they should come about 3/4 of the way up the cases as they need a bit of room to rise.
- Bake for about 20 minutes, they should go a golden colour on top and spring back when you press down on the sponge.
- Once they’re baked, remove the cupcakes from the tray straight away and leaving on a cooling rack to cool. It’s important to take the cupcakes out of the tray as soon as they come out the oven because the sponge can come away from the cases if left in the hot cupcake tray for too long.
- Whilst these are cooling you can make your buttercream. Put the softened butter and sieved icing sugar into a mixer bowl and whisk together until pale and smooth. This usually takes about 7 minutes. Your buttercream will look quite thick but don’t worry about that, it just needs to be fluffy and pale and not have any lumps of icing sugar in.
- Now add in your milk and vanilla mixture, this will loosen the icing and give it a smooth finish.
- Double check the taste and thickness, you may need to add more vanilla or a little more milk if it’s still a bit thick. It should just hold it’s shape when you lift the whisk out.
- Your cakes will be cool by now, so you can start to fill and decorate them.
- Using an apple corer (or just a knife) make a hole in the centre of each cupcake, making sure to not go all the way down to the bottom.
- Pipe or spoon your jam into the centre of each cupcake. I’ve linked my favourite shop brought jam in the ingredients, with this brand they use 100% fresh fruit, so no flavourings or added sugar which tastes amazing. You can also make your own which is super easy, click here for a great recipe.
- Then you can add on top your buttercream, you can use a nozzle and pipe it on top or use a spoon. If piping make sure you start from the centre and go out then round in a circle, this will help get a smooth and neat finish. I used an open star nozzle to get the effect on my cupcakes, but if you’re unsure of what design you want click here for a great video on piping techniques to help you decide.
- Now they are ready to eat! You can add things on top like raspberries or strawberries or even a few sprinkles, the choice is yours!