Royal Family’s Victoria Sponge Cake

Sponge

• 3 eggs
  
• 150 g caster sugar
  
• 150 g unsalted butter (softened)
  
• 150 g self-raising flour (sieved)
  
• ½ tsp vanilla essence
  
• 100 g jam (strawberry or raspberry)
  

Buttercream

• 150 g unsalted butter (softened)
  
• 220 g icing sugar (sieved)
  
• Seeds from ⅓ vanilla pod (or vanilla essence)

1. Preheat the oven to 180°C (375°F, Gas Mark 4).
   
2. Grease and line two 8-inch cake tins. If you only have one tin, bake the sponge and slice it in half later.
   
3. Cream the caster sugar, vanilla essence, and softened butter together until the mixture becomes light and fluffy.
   
4. In a separate bowl, whisk the eggs.
   
5. Gradually add the beaten eggs to the butter mixture, a little at a time, mixing well to prevent curdling.
   
6. Sieve the flour and gently fold it into the mixture.
   
7. Divide the batter evenly between the two cake tins and smooth the tops.
   
8. Place the tins on the middle shelf of the oven and bake for about 20 minutes, until the cakes are golden brown.
   
9. Insert a skewer into the sponge; if it comes out clean, the cakes are ready.
   
10. Remove the cakes from the tins and leave them to cool completely.
    

Buttercream

1. Cream the softened butter and icing sugar together until smooth and fluffy.
   
2. Add the vanilla seeds or vanilla essence and mix well.
   

Assembly

1. Make sure both sponge layers are completely cooled.
   
2. Spread a layer of jam over one sponge.
   
3. Add a thick layer of buttercream on top of the jam.
   
4. Place the second sponge on top and gently press down.
   
5. Lightly sprinkle with icing sugar before serving.
   

Serve with a pot of fresh English tea, just as Queen Victoria enjoyed it.