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Victoria sponge cake for kids
A classic Victoria sponge - also known as a Victoria sandwich - is the perfect cake for any occasion...
- Photo:
- Difficulty: Medium
- Freezable
Preparation
- Total time
- 40 Mins
- Preparation time
- 15 Mins
- Cooking time
- 25 Mins
200g butter (softened)
200g caster sugar
4 eggs
200g self raising flour
strawberry jam
Preheat oven to 180'C/Gas mark 4
Rub some butter around the insides of the two sandwich tins and line the bases with circles of greaseproof paper
Beat together the butter and sugar in a mixing bowl until mixture is pale and creamy
Add the eggs to the mixture, one at a time and stir until smooth
Add flour and fold gently into the mixture
Pour half of the cake mixture into each sandwich tin and smooth it level
Place the tins in the oven for 20-25 mins
The cakes are done when they are well-risen and pale golden brown and feel springy in the middle
Turn them out onto a wire rack to cool and remove the greaseproof paper
Once they have cooled completely, sandwich together with jam and/or butter cream
You will need
2x 6" cake tins - you can find a set of two here at Amazon.
Tips
This cake couldn't be simpler to make! Kids will love helping you combine the ingredients, as well as filling and decorating the finished cake.
You can make smaller amounts (or larger!) by using 50g of flour, sugar and butter for every egg you use - so, for example, you can reduce the quantity by using 2 eggs and 100g of the other ingredients
Variations
All in one method: Mix all the ingredients together (plus 1 tsp baking powder) in a food processor until just combined
Chocolate cake: To make a gorgeous chocolate cake, reduce the amount of flour by 25g and replace it with 25g cocoa powder - add the cocoa into the mixture with the flour
Fairy cakes/buns: Use exactly the same mixture but pour the mixture into cake cases sitting in a bun tin and cook for 15 mins at 180'C. Replace 25g of flour with cocoa powder for chocolate buns, a few drops of vanilla essence for plain buns, or why not experiment with chocolate chips and raisins, or even a few drops of natural food colouring for some crazy coloured buns! Leave to cool - then the decorating FUN begins! Spread simple icing over the top of the cakes and add chocolate buttons, chocolate drops, any small sweets or hundreds and thousands.
Butterfly cakes: Use butter icing to make butterfly cakes - cut a circle out of the top of the cakes and cut the circle in half to make wings - fill the hole in the cake with butter icing and put a wing on each side
Reviews
Guest
★★★★★ Rated 5 out of 5 stars.Such a classic recipe. I love making it for visitors and, at this time of year, i use homemade blackberry jam in the centre after our annual blackberry pick at Victoria Park.
Reviewed on 20/10/15
Guest
★★★★★ Rated 5 out of 5 stars.Great recipe! My mother-in-laws favourite!
Reviewed on 01/08/15
Guest
★★★★★ Rated 5 out of 5 stars.I always use this recipe now, when making a cake, easy and yummy!!!
Reviewed on 09/02/15
Guest
★★★★★ Rated 5 out of 5 stars.Such a simple but delicious recipe
Reviewed on 25/01/15
Guest
★★★★★ Rated 5 out of 5 stars.Great recipe for a classic sponge. We used raspberry jam instead of strawberry and put some whipped cream inside too - it tasted delicious!
Reviewed on 22/01/15
Guest
★★★★☆ Rated 4 out of 5 stars.Great recipe, thanks.
Reviewed on 21/01/15
