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Classic Victoria sponge with white chocolate buttercream

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Classic Victoria sponge with white chocolate buttercream
  • Serves: 10

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling time
  • Skill level: Bit of effort

  • Costs: Mid-price

 

Essentials recipe Everyone needs a great cake recipe up their sleeve - with this easy step-by-step guide and handy tips from Essentials magazine, you’ll never have a flop again!

Ingredients

  • 175g butter, softened
  • 175g golden caster sugar
  • 1tsp vanilla extract
  • 3 medium free-range eggs, beaten
  • 175g self-raising flour
  • ½tsp baking powder
  • 1-2 tbsp milk
For the filling:
  • 75g white chocolate, melted
  • 100g butter, softened
  • 100g icing sugar, plus extra to dust
  • 1tsp vanilla bean paste or extract
  • 4-5 tbsp strawberry jam

Nutritional information

Each portion contains:

  • Calories455
    23%
  • Fat27.0g
    39%
  • Saturates16.0g
    80%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

Top tip: Tin sizes matter as the cake will cook at a different rate in a different-sized tin – and there’s nothing worse than dry sponge!
Always prepare tins ahead, so you don’t leave the mixture hanging around – the raising agent in the flour will start working!

Method

  1. Heat oven to 190°C (gas mark 5). Grease and base-line 2 x 18cm sandwich tins.
  2. Using a spoon or an electric whisk, cream the butter, caster sugar and vanilla extract until the mixture is pale and creamy.
  3. Add the beaten egg very gradually – just 1tsp at a time – and continue beating or whisking until the mix is thoroughly combined.
  4. Sift the flour and baking powder together and, using a large metal spoon, fold into the creamed butter mix.Add a little milk to loosen the mixture so it drops off the spoon easily.
  5. Divide between the tins and bake for 15-20 mins until golden, springy and beginning to come away from the tin. Leave to cool in the tins for a few mins, then turn out on to a rack to finish cooling completely.
  6. To make the buttercream filling, beat the butter, icing sugar and vanilla paste or extract together until very light and creamy, about 4 mins. Beat in the white chocolate until just combined.
  7. Spread the bottom half of cake with buttercream and the top with jam. Sandwich together, dust with icing sugar and serve.

Average rating

  • 2
(31 ratings)

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

Carol Stapleton

I'm a novice baker despite my age (54) I have concentrated more on desserts. Well, now I wish to concentrate my attention to baking cakes. My son graduated from uni recently, for which was held 200+ miles away! This cake travelled very well, bet was enjoyed even more. In fact, I'm making another right now for my girlfriends meeting later today, it's our pre Christmas bash with NO husbands lol

Nadia

When you add in the white chocolate to the filling, should it be melted first?

Caroline Webb

For my sons birhtday cake I made double the amount of filliling using 1 tbsp of vanilla essence and 1 tbsp of strawberry essence. I put the filling all over the cake as well as in between the layers and put a edible rice paper picture of Batman on top. It was a huge hit. My friends daughter now wants me to make one for her when it is her birthday.

Jacquie

I have made this sponge for family birthdays quite a few times now and never had a failure. Love the white chocolate buttercream as an alternative - sorry can't see a problem with the recipe. My tip is to use the supreme sponge flour as it makes sponge lovey and light!

Carl

An interesting twist on a Victoria sponge, but I think the white chocolate in the buttercream works pretty well. One thing I did change, only because of personal preference was to substitute the caster sugar in the main sponge mix for icing sugar as I find it makes the sponge a little lighter.

Holly Recipes Assistant

Hi Jilli - thanks for your comment. We've altered the recipe now so it should match up.

Jilli

I'd like to make this, but am I being completely thick or does the buttercream method not match up with the ingredients?

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