Time: 20 minutes + 20 minutes baking
4 large free-range eggs
225g/8oz caster sugar, plus extra for sprinkling
225g/8oz self-raising flour
1 level tsp baking powder
225g/8oz unsalted butter, softened
4 tbsp jam (strawberry or raspberry)
For the buttercream
100g/3½oz unsalted butter, softened
200g/7oz icing sugar, sifted
2 tbsp milk
You might also like
Banana upside down cake
When the last episode of the Great British Bake Off had a Victoria Sandwich as its technical challenge I knew we’d have to try it too! Unlike the finalist, we at least used a recipe – Mary Berry’s of course. We used our own jam so didn’t bother making it, so it was a pretty simple and quick bake for us.
Luckily we were going to birthday drinks so were able to take it with us to share it round!
Preheat the oven to 180C/160C Fan and prepare your tins
Get your child to rub a little butter over the base and sides of 2 20cm/8in cake tins. Line the bottom with baking paper.
Mix all the cake ingredients together
Get your child to measure the sugar, flour, baking powder and butter into a mixing bowl.
Break the eggs into a small bowl, then add to your mixture.
Use a stand mixer or hand mixer to combine everything together until it’s well mixed. Stop once everything has mixed in and there are no more lumps of butter, don’t over mix it.
Bake your cakes
Divide the mixture between each tin. We only have one 20cm tin so I used scales to make sure I was putting half in, baked it, then made the other. If you have two tins, put a spoon into each in turn until it’s divided evenly.
Use a spatula to gently smooth the surface of the cake.
Bake each cake on the middle shelf of your oven for 20-25 minutes. They’re done when they are golden brown and the edges are coming away from the tins.
Remove from the oven and cool for a few minutes in the tin before taking the cakes out the tins to cool further on a wire rack.
Make the buttercream
Get your child to measure the butter and put in a large bowl. If it’s not soft blast it in the microwave for a few seconds (not long enough to melt it).
Weigh the icing sugar then add some to your butter and beat together. Add the rest along with a table spoon of milk. Beat until the mixture is smooth and creamy.
Spoon the buttercream into a piping bag, fitted with a large plain nozzle.
Assemble the Victoria sandwich
Put one cake onto a serving plate (save the better looking one to go on top). Get your child to help you spoon the jam on top and spread it out.
Pipe the buttercream on top. I did the first few bits, but I find it gets softer as you hold it so once I get going Hannah is able to take over.
Place the other sponge on top, and sprinkle your Victoria sandwich with caster sugar to serve.