Get the perfect sponge every time with my fool proof recipe! This super easy recipe produces a lovely light, tasty sponge and is my staple go to for any last minute cake requirements!
What you’ll need:
- 225g self Raising Flour
- 225g unsalted butter or margarine
- 225g caster sugar
- 4 eggs
- 2 tsp vanilla essence
- 1 tsp baking powder
- 100g unsalted butter
- 200g icing sugar
- 2 tbsp milk
- 100g Raspberry jam
- 1 8 inch cake tin, greased and lined
- Preheat your oven to gas mark 6/180 degrees
- Combine the butter and caster sugar in the bowl of a freestanding mixer fitted with the beater attachment, or use a handheld electric beater. Beat until combined, light and fluffy
- In a separate bowl sieve together the flour with the baking powder and set to one side
- Add the vanilla essence to the butter and sugar mix and beat to combine
- Add the eggs one at a time, with one spoon of the weighed and sieved flour and beat until all eggs have been added and the mixture has been just combined
- Gently fold in the rest of the flour using a spatula or metal spoon. Use a figure of 8 motion bringing the mix from the bottom of the bowl up to the top and continue until all of the flour has been combined into the mix
- Pour the batter into the prepared cake tin, level off and put in the oven to bake for 20-25 minutes until golden brown and a skewer inserted into the middle of the cake comes out clean
- Leave to cool for 5 minutes before turning out of the tin to cool completely on a wire rack
- Whilst the cake is cooling make your topping by beating 100g of unsalted butter until light and creamy and then gradually adding your weighed icing sugar until fully combined.
- Continue to beat until you have lovely light buttercream, adding 2 tbsp milk to get a silky smooth consistency
- Once your cake is completely cooled top with the buttercream, using a piping bag and nozzle if you want to be fancy, or spreading on if you’re just all about the taste!
- Then add the raspberry jam and enjoy!
Note: If you’d like to make a traditional victoria sponge you can either halve your cake once cooled and use your buttercream and jam as filling, or double your sponge mixture and bake two cakes and fill.