Buttercream Victoria Sponge Cake Recipe

Use a piece of baking or silicone.

Buttercream victoria sponge cake recipe. Beat confectioners sugar 1 4 cup butter and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream. This simple recipe for classic victoria sponge cake with buttercream frosting is the perfect go to recipe for any gathering. Bake in centre of pre heated oven 180 c 160 c fan gas mark 4 for 30 35 minutes. It is a delicious delicate cake that offers a spongey texture and creamy frosting.

Break the eggs into a large mixing bowl add the sugar flour baking powder and soft butter. To make the filling beat the 100g softened butter until smooth and creamy then gradually beat in 140g sifted icing sugar and a drop of vanilla extract if you re using it. Spread buttercream evenly onto the cake with a spatula. To assemble choose the sponge with the best top then put the other cake top down on to a serving plate.

Bake for about 20 mins until golden and the cake springs back when pressed. Add the remaining tablespoon of milk if the buttercream is too thick. In a small bowl whisk together flour and salt. Spread raspberry jam in an even layer over the buttercream right to the edges.

Grease and line two 20cm 8in sandwich tins. Using a mixer at low speed beat well after each addition. Spoon the buttercream into a piping bag fitted with a plain nozzle. Turn onto a cooling rack and leave to cool completely.

In a medium bowl whisk together eggs water vanilla extract and almond extract. Method preheat the oven to 180c 160c fan gas 4. For the buttercream beat the butter in a large bowl until soft. Divide the mixture evenly between the tins.

Place in 2 greased and bottom lined 20cm 8 inch sandwich tins. Add egg mixture and flour mixture alternately to butter mixture beginning and ending with flour mixture. It is also vegan friendly. 1 cup granulated sugar 2 cups butter very soft 6 eggs 2 cup all purpose flour 2 teaspoon baking powder 2 teaspoons vanilla extract 6 tablespoons milk.

Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Place one cake layer flat side up on a serving platter. Add half of the icing sugar and beat until smooth.