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  • Victoria Sponge Cake Recipe

    25 March 2020

    Makes 4 large or 12 small cakes

    Prep time – 20 minutes

    Cooking time – 20 minutes


    • 200g self-raising flour
    • 200g caster sugar
    • 200g unsalted butter
    • 4 eggs
    • 1 tsp baking powder
    • 2 tbsp milk
    • 1 tsp vanilla

    For the filling

    • 100g butter
    • 150g icing sugar
    • 1tsp vanilla extract
    • Strawberry jam


    Grease and line 2 x 20cm sandwich cake tins
    • Preheat oven to 200°C
    • In a mixing bowl whisk the butter and sugar until soft and fluffy
    • Add vanilla extract and eggs and whisk until combined
    • Add the milk then gently fold in the flour and baking powder
    • Divide between the tins
    • Place in oven and bake for around 20 minutes or until the middle of the cake is cooked
    • Once cooked remove from oven and place on a wire rack to cool
    • For the filling place the butter, icing sugar and vanilla into a bowl and whisk until soft and fluffy
    • Spread a generous amount of jam on one cake and the buttercream on the other, sandwich the two together, dust with icing sugar and serve

    We would love to see your creations! Tag us on social media@SearcysLondon #StayinwithSearcys

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