Union Jack napkins: GingerRay
Guards egg cup: sold out (similar Here)
Guardsman bean toy: Harrods
Union Jack bus: Harrods
Today, I am sharing one of my favourite British cake recipes. If I ever need to make a cake this is my go-to recipe as it’s quick and easy.
If you have any questions on the recipe leave them in the comment box below and if you do try it out, I would love to see your pictures on instagram tag #ChelseaVictoriaSponge
British Victoria Sponge Ingredients
For the cake
200g unsalted butter, plus extra for greasing
200g all purpose flour
200g caster sugar
4 medium eggs
1 tsp vanilla extract
For the filling
200g unsalted butter, softened
280g icing sugar, sifted
1 tsp vanila extract (optional)
Half a 340g jar of good- quality strawberry of raspberry jam
Fruit to decorate (optional)
- Heat oven to 190c or 374f. Grease & line with non stick baking paper, 2x20cm sandwich tins. Place the butter, sugar and vanilla extract into a mixer and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour.
- Divide the mix evenly between the two cake tins, place into the oven and bake for about 20-25 minutes until risen and golden brown. When ready, remove from the oven and allow to cool for 5 minutes in the tin before turning out onto a wire rack and cooling completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in the icing sugar. Beat in vanilla extract if you are using it.
- Lightly spread the butter cream over the bottom of the two sponges. Top it with jam and sandwich the second sponge on top. If you are using fruit to decorate, save some of the butter cream so you can spread evenly over the top of the sponge then place the fruit in the design you like.