Summery Victoria Sponge Recipe

Made perfectly in our Metallic, Champagne Springform Pan victoria-sponge-.png


200g caster sugar
200g butter
4 eggs
200g self-raising flour
1 tsp baking powder
2 tbsp milk

For the filling
100g butter
140g icing sugar
1 tsp vanilla extract
Mixed berries


Step one: heat the oven to 190C and butter two round tins
Step two: beat sugar, butter, eggs, flour, baking powder and milk together until you have a smooth, soft batter
Step three: divide the mix between two tins, making sure you have a smooth top
Step four: bake for 20 minutes and then leave to cool
Step five: for the filling, beat butter and then sift in icing sugar and vanilla
Step six: spread your buttercream onto a layer of the cake and the add jam on top
Step seven: sandwich the two cakes together
Step eight: dust some icing sugar over the top of the cake and add your mixed berries