They don’t get any more classic than these amazing creations, from the traditional Victoria sponge to a must-make arctic roll
Classic Victoria sandwich
The perfect party cake, a Victoria sponge is a traditional bake everyone loves. It makes an easy wedding cake, too.
CUTS INTO 10 slices PREP 10 mins plus cooling COOK 20 mins EASY V ❄ sponges only
200g butter, softened, plus extra for the tin 200g caster sugar 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk icing sugar, for dusting
For the filling
100g butter, softened 140g icing sugar, sifted drop of vanilla extract (optional) 170g strawberry jam
1 Heat the oven to 190C/170C fan/gas 5. Butter two 20cm round sandwich tins and line with non-stick baking parchment.
2 Beat the sugar, butter, eggs, flour, baking powder and milk together in a large bowl until you have a smooth, soft batter. Divide between the prepared tins and smooth the surface with a spatula or the back of a spoon.
3 Bake for 20 mins, or until golden and risen and the cake springs back when pressed. Turn out onto a wire rack to cool completely. The sponges can be frozen for up to three months.
4 To make the filling, beat the butter until creamy in a bowl using an electric whisk. Gradually beat in the sugar and the vanilla extract, if using.
5 Spread the buttercream over the bottom of one of the sponges. Top with the jam and sandwich the second sponge on top.
6 Dust with a little icing sugar before serving. Keep in an airtight container and eat within two days.
PER SERVING 558 kcals • fat 28g • saturates 17g • carbs 76g • sugars 57g • fibre 0.6g • protein 5g • salt 0.9g
Coffee & walnut cake
CUTS INTO 10 slices PREP 45 mins COOK 30 mins EASY V ❄ cake only
250g butter, softened, plus extra for the tins 100ml strong black coffee made with 2 tbsp coffee granules, cooled 280g self-raising flour 250g golden caster sugar ½ tsp baking powder 4 eggs 1 tsp vanilla extract 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped
For the filling
100g icing sugar, sifted, plus extra for dusting 150ml double cream 100g mascarpone, at room temperature
1 Heat the oven to 180C/160C fan/gas 4. Butter two 20cm round cake tins and line with baking parchment. Set aside 2 tbsp coffee for the filling.
2 Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee together in a large bowl with an electric whisk until smooth. Fold in the finely chopped walnuts, then divide between the prepared tins and level the top. Scatter the roughly chopped walnuts over one of the cakes. Bake both for 25-30 mins until golde
