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Servings 6
Calories 921 kcal
Prep Time25 mins
Cook Time25 mins
Total Time50 mins

Ingredients
 

  • 175 g caster sugar
  • 175 g unsalted butter
  • 3 medium free-range eggs, beaten well
  • 175 g self raising flour
  • 3 medium free-range eggs, beaten well
  • 1 tsp vanilla extract
  • 6 tbsp strawberry jam

For the filling

  • 6 tbsp strawberry jam

butter cream

  • 4 medium egg yolks
  • 150 g sieved icing sugar, unrefined
  • 75 cold water, roughly
  • 225 g unsalted butter cut into small cubes and very soft, not runny

Instructions
 

  • Pre heat the oven to 190C, Gas 5.
  • Lightly butter and flour 2 x 18cm loose bottomed Victoria sandwich tins.
  • Cream the butter, sugar and vanilla together until very creamy and light, this is very important.
  • Gradually add the eggs slowly until incorporated and thick.
  • Gradually fold in the flour with a spatula, finally add the milk.
  • Spoon into the prepared tins, then bake for 25 minutes until well risen and golden.
  • Turn out of the tins and leave to cool completely.

Real buttercream

  • Whisk together the sugar, yolks and water over a pan of gently simmering water until thick, foamy and cooked. This will take about 10 minutes. I find the best way to do this is with an electric hand whisk.
  • Once cooked, transfer to a mixing machine and whisk at high speed until cool and very thick.
  • Add the soft butter a little at a time, so you end up with a light, creamy icing. Finally, add the lemon juice.
  • Remove from the bowl and spread over the cake.
  • Top and dust with icing sugar.

To Decorate

  • Remove the cakes from the tins.
  • Place the bottom layer on a board or plate. Spread generously with strawberry jam. Place the top layer on and press down lightly.
  • Spread well with the room temp buttercream.
  • Decorate as you like, but a smooth finish is really nice. I use a light dusting of icing sugar. You can go wild if it's for a special occasion.
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Nutrition Facts
Simple Vanilla Sponge Cake
Amount per Serving
Calories
921
% Daily Value*
Fat
 
60
g
92
%
Saturated Fat
 
36
g
225
%
Cholesterol
 
355
mg
118
%
Sodium
 
53
mg
2
%
Potassium
 
106
mg
3
%
Carbohydrates
 
90
g
30
%
Fiber
 
1
g
4
%
Sugar
 
64
g
71
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Cakes, Dessert
Cuisine British
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