Go Back
Victoria sponge traybake on a wooden board.
cookingwithmykids

Victoria sponge traybake

A Victoria sponge traybake is a delicious version of the classic cake. It's easy to make and feeds a crowd, so this traditional bake will go down a treat at any street party or celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 24
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 293
Ingredients Equipment Method

Ingredients
  

  • 300 g (2 cups) self raising flour*
  • 300 g (1 ½ cups) caster sugar
  • 300 g (1 ⅓ cups) butter or baking spread
  • 1 ½ tea spoons baking powder
  • 6 eggs
  • For the filling
  • 12 teaspoons strawberry jam
  • For the buttercream icing
  • 150 g (⅔ cup) butter, softened
  • 300 g (2 cups) icing / confectioners sugar
  • 25 ml milk
  • A few drops of vanilla extract

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Baking tin
  • Wire rack

Method
 

  1. Preheat your oven to 180C / 150C Fan / 350F and grease and line a 23 x 30 cm (9 x 12 inch) deep baking tin with baking or parchment paper.
Measure all the Victoria sponge traybake ingredients out
  1. Measure all the sponge ingredients out and add them to a free-standing mixer or a large mixing bowl.
    You can choose any order to add the ingredients as it all just gets mixed together in one bowl. We tend to follow the order they are listed in the ingredients however so that we don't miss anything out.
Mix the Victoria sponge traybake batter together
  1. Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, beat everything together until the batter is nice and smooth. Mix it together for a minute or so until there are no visible lumps of flour or butter showing but be sure not to over mix it.
Bake the Victoria sponge traybake
  1. Pour or spoon the batter into your prepared baking tray. Spread the batter well into the corners and edges, then level the top with a spatula or palette knife.
  2. Bake the traybake for 50 - 55 minutes. It's ready when the cake has risen and turned a nice golden brown colour. You can check it's properly baked by pressing down gently on the top. If it's ready it should spring back up. Alternatively, you can insert a skewer, cocktail stick or sharp knife into the middle of the traybake. If it's baked it should come out clean. If it's not, pop the traybake back in the oven for a few more minutes.
    If you find the sponge is browning too quickly before the middle is baked, cover it loosely in tin foil.
  3. Remove the traybake from the oven and leave it to cool in the baking tin for a few minutes before removing it and putting it on a wire rack to cool completely.
Make the buttercream icing
  1. Measure the, icing/confectioners sugar, butter and milk out and add them to your free-standing mixer or a large mixing bowl. Again, if your butter isn’t soft chop it up and pop it in the microwave for a few seconds to make it easier to mix.
  2. Cover your bowl or mixer with the lid, or a clean tea towel to save a bit of mess then using the k-paddle of your mixer or hand held mixers start mixing the icing.
    Start on a slow setting and once the icing sugar has mixed in, you can turn the speed up and keep beating it for at least 5 minutes. Don't skimp on the time you mix it in. The longer you beat it the softer and nicer it will become.
Decorate the traybake
  1. Once the traybake has cooled, cut the sponge in half through the middle horizontally. If you're worried about removing the top without it coming apart try sliding a thin baking tray underneath and using that to help support it as you lift it off.
  2. Place the base of the sponge onto your serving plate. Using a spoon or knife, get your kids to spread jam over the base of the Victoria sponge traybake.
    Spread the buttercream on top of the jam and spread it to the edges.
    Place the top of the traybake on top of the base, dust it with icing sugar, serve and enjoy.