14 September 2012

Victoria Sponge with a Bakewell Tart Twist

I asked the hubby what he fancied for pudding a few weeks ago and he said Victoria Sponge, I decided to try something a little different that would incorporate my favourite buttercream!

This stems back from the days when my gran baked, she made the best buttercream and although this isn't patch on hers it is still very yummy.

You will need to make two basic sponge cakes, I just pop all the ingredients in an electric mixer and blitz till smooth.


150g Margarine
150g Self Raising Flour
150g Golden Caster Sugar
3 Eggs

1. Add all of the ingredients into an electric mixer and blend until  smooth.
2. Split the mixture into two 7inch tins and bake for 20-25
3. Leave to cool

Spread with Jam, I chose my favourite Bonne Maman Raspberry Jam and then here is my favourite part, the butter cream!!

Butter Cream

250g Icing Sugar Sifted
80g Softened Unsalted Butter
25ml Whole Milk
1-3 Teaspoons Almond Extract (depending on how almond flavoured you like it, add one tsp at a time)

I always spread the jam on and then pipe on the buttercream, just as it is easier, less mess and looks pretty from the side.  Otherwise just spread the jam on the upper side and the buttercream on other half and then sandwich together.

Et voila, a Victoria Sponge with a Bakewell Tart Twist


I love reading your comments, thank you. By leaving a comment you agree to the terms set out in our Privacy Policy.