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Simple Vanilla Sponge Cake

3.9/5 rating (14 votes)
  • Makes: 1 x 18cm Cake
  • Prep Time: 25 mins
  • Ready in: 25-30 mins
  • Difficulty: Moderate
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Simple Vanilla Sponge Cake


  • 175g castor sugar
  • 175g unsalted butter
  • 3 medium eggs, beaten well
  • 175g self raising flour
  • 1 tsp vanilla extract
  • For the Filling
  • 6 tbsp strawberry jam
  • butter cream, see recipe.
  • 4 medium egg yolks
  • 150g unrefined, sieved icing sugar
  • 75mls cold water, roughly
  • 225g unsalted butter cut into small cubes and very soft, not runny

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  • Pre heat the oven to 190°C, Gas 5.
  • Lightly butter and flour 2 x 18cm loos bottomed Victoria sandwich tins.
  • Cream the butter, sugar and vanilla together until very creamy and light, this is very important.
  • Gradually add the eggs slowly until incorporated and thick.
  • Gradually fold in the flour with a spatula, finally add the milk.
  • Spoon into the prepared tins, then bake for 25 minutes until well risen and golden.
  • Turn out of the tins and leave to cool completely.

Real Butter Cream

Enough to fill a Victoria sponge sandwich.

  • Whisk together the sugar, yolks and water over a pan of gently simmering water until thick, foamy and cooked.  This will take about 10 minutes.  I find the best way to do this is with an electric hand whisk.
  • Once cooked, transfer to a mixing machine and whisk at high speed until cool and very thick.
  • Add the soft butter a little at a time so you end up with a light, creamy icing, finally add the lemon juice.
  • Remove from the bowl and spread over the cake.
  • Top and dust with icing sugar.

To Decorate

  • Remove the cakes from the tins.
  • Place the bottom layer on a board or plate.
  • Spread well with strawberry jam.
  • Place the top layer on and press down lightly.
  • Spread well with the room temp buttercream.
  • Decorate as you like, but a smooth finish is really nice. I use a light dusting of icing sugar but you can go wild if its for a special occasion.
  • Serve.

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