This recipe is a super simple, super delicious, traditionally British cake that everyone needs in their repertoire. You can’t go wrong with a light vanilla sponge, sandwiched with sweet strawberry jam and soft vanilla buttercream; the Victoria sponge cake is a classic for a reason. In this recipe I’ve kept the cake naked so that we can see those beautiful layers in all of their glory. Impress your friends and family by whipping this together for a special occasion – and, seeing as cake makes any occasion special, you don’t even need an excuse.
500g self-raising flour
300g caster sugar
3 tsp baking powder
500ml plant-based milk
200ml sunflower oil
1 tbsp vanilla extract
300g vegan margarine
600g icing sugar
2 tsp vanilla extract
1. Grease and line two 7 inch cake tins, pre-heat your oven to 180℃.
2. Weigh out the dry ingredients for your sponge cake, and mix together. Add in the wet ingredients and stir until fully combined (but try not to over-mix!). Divide your cake batter evenly between the two tins and place in your hot oven.
3. Bake for 45-60 minutes, or until golden and a skewer inserted into the centre comes out clean.
4. Once they’re out of the oven, leave them to cool a little in the tins before transferring to a wire rack. Make sure your sponges are cooled all the way through before attempting to assemble your cake. If you have time, wrap them in cling film and leave them to rest overnight.
5. Make your frosting by beating your margarine in a bowl with an electric whisk until soft. Add in around half of your icing sugar and stir in with a spoon before beating again with the whisk. Repeat this with the second half of the icing sugar and add in the vanilla extract, beating the frosting until pale and fluffy. (Make sure to stir that icing sugar in properly by hand first – unless you want a kitchen coated in sugar dust!)
6. Using a serrated knife, slice each cake in half widthways so that you end up with four layers of cake. Smear a little frosting on a 7 inch cake board and place the first layer of sponge on the board.
7. Spread a thin, even layer of strawberry jam across the sponge, and top with a layer of frosting – for naked cakes I like to pipe a circle of frosting around the edges of the sponge before filling in the centre, I find this makes it neater when it’s stacked up! Repeat the jam/frosting/cake stacking for the next two layers of sponge.
8. For a truly traditional Victoria sponge, you can dust the naked top of your cake with icing sugar and voila, you are done! However, I like to go all out (you know me) and add an extra layer of frosting to the top and cover it in fresh strawberries and raspberries – and even a few flowers for extra pizazz (don’t eat these), dust with icing sugar and cut yourself a slice!.
Perfect for a birthday, afternoon tea, or a Monday, or a Tuesday, or a Wednesday…