This blueberry Victoria sponge cake consists of three light and fluffy sponges sandwiched with a classic vanilla buttercream and blueberry jam, topped with icing sugar.
I use this recipe to make 12 slices, you can make yours as big or small as you’d like :).
Ingredients:
For the cake:
- 300g granulated white sugar
- 300g salted butter
- 6 eggs
- 300g plain flour
- 1.5 tsp baking powder
- 3 tbsp milk
- 2 tsp vanilla extract
- 150g salted butter
- 210g icing sugar
- 1 tsp vanilla extract
- 2 tsp milk
- 340g blueberry jam
- 1 tbsp icing sugar
1. Preparation: Line and grease three 8 inch cake tins. Preheat your oven to 180C.
2. Make the cakes: Beat together butter and sugar until light and fluffy; then beat in eggs, milk and vanilla until light and fluffy. Fold in flour and baking powder until a smooth mixture forms. Divide equally between your three tins and bake for 18-25 minutes until golden and a skewer comes out clean.
3. Make the icing: While the cakes cool, whisk together butter, icing sugar (sifted), vanilla and milk until light and aerated. Place into a piping bag
4. Assemble: Remove your cooled cakes from their tins. On two of the cakes, pipe a ring of buttercream around the edge of the cake. This is to hold the jam in. Spread the rest of the buttercream evenly around the inside of the cake. Top with the blueberry jam and spread to the buttercream dam around the edges. Carefully stack your cakes, and sprinkle icing sugar over the top cake to give it a fancy finish!
Tips: I like to store my bakes in the refrigerator and then eat chilled, warm or at room temperature. If refrigerated, these taste best when consumed within 5 days.
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.