Classic Victoria sponge is even better with white chocolate buttercream – it’s a really delightful way to change up a classic recipe that you might have made time and time again. The addition of white chocolate gives the buttercream an added smoothness and flavour that everyone will love. Plus, it goes great with the jam! Only 455 calories per serving. This cake serves 10 people and takes 30 mins to make, plus cooling time.
- 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
Heat oven to 190°C (gas mark 5). Grease and base-line 2 x 18cm sandwich tins.
Using a spoon or an electric whisk, cream the butter, caster sugar and vanilla extract until the mixture is pale and creamy.
Add the beaten egg very gradually – just 1tsp at a time – and continue beating or whisking until the mix is thoroughly combined.
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.
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.
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.
Spread the bottom half of cake with buttercream and the top with jam. Sandwich together, dust with icing sugar and serve.
Top tip for making White chocolate buttercream Victoria sponge
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!