This recipe is for a large Victoria Sponge Traybake or Victoria Sandwich, whichever way you like to label this big old classic beauty. Perfect for feeding a crowd and despite being a traditional bake that's been around for ever,it can still run with the very best of them. Much like myself.
This cake is such a crowd pleaser and perfecto for feeding a crowd too. It's what you could call a win win if you need a traybake to suit everyone and there happens to be a lot of everyones.
TheCoronation that is happening this Summer in the U.K comes to mind as does picnics, birthday parties and cake sales. I've got you covered right here. Cake catering Boom.
*Scroll down to the bottom of this post for a complete and printable recipe card*
Victoria Sponge Traybake Recipe
I have filled my Victoria Sponge with Strawberry Jam and buttercream for a traditional vibe but you could use whipped cream, lemon curd, raspberry jam, blackberry jam, fill with sliced strawberries or raspberries or anything else you might feel like.
Oftentimes I just spread with jam. You can dress her up or down. She's very obliging.
Ingredients
400 grams (14 oz) caster sugar - white caster sugar is the best to use as it dissolves very easily into the batter. Granulated will work too as will unrefined caster sugar but beat it for longer to get the sugar to dissolve so the batter is not too grainy with sugar.
400 grams (14 oz) salted butter or baking spread - either is fine but baking spread is cheaper
400 grams (14 oz) self raising flour - if you only have plain then add 3 level tsp of baking powder
1 tsp baking powder - if you don't have any then you can use half a tsp of bicarbonate of soda instead.
3 tbsp milk - any type will do
8 large eggs - if you have smaller eggs then add a splash more milk.
a pinch of salt if you are not using salted butter - I know it may sound strange but the addition of salt here simply brings out the flavours here and I do miss it without.
Filling
200 grams (7 oz) strawberry jam - or whatever jam suits.
caster sugar for sprinkling liberally over the top.
Method
Preheat your oven to 170 C/ 325 F/Gas Mark 3 standard or (150 C/300 F fan )
Using a very large mixing bowl or a free standing mixer put your 400 grams (14 oz) butter/baking spread in with your 400 grams (14 oz) sugar.
Beat with an electric whisk or mixer for 4 minutes. You can use a wooden spoon too. The mixture will pale and thicken a little.
Now add the 8 eggs, 400 grams (14 0z) flour, salt and 3 tbsp milk.
Beat again for about 4 minutes until it's a soft dropping consistency that falls off a spoon easily.
Line a 22 cm by 32 cm (10 cm deep) metal baking tray with baking paper (not greaseproof otherwise it will stick).
Fill with your batter and gently level off with a spatula or back of a spoon.
Bake for about an hour and ten minutes at 170 C/ 325 F/Gas Mark 3 standard (150 C fan/300 F). If the top starts to catch towards the end of baking time then turn down to 150 C/300 F standard (130 C fan)/ Gas Mark 2 but check after an hour by inserting a skewer or cocktail spoon to see if it comes out clean. It's important not to overbake as no one likes a dry cake.
Allow to cool for five minutes or so in the tin before using the baking paper to gently remove from your tin. Carefully remove your baking paper and allow to cool on a wire rack.
Mix your buttercream together. It's easier to do when the buttercream is room temperature obviously.
I prefer to mix mine in a food processor as that way the icing sugar doesn't go everywhere but a electric whisk or wooden spoon works too.
Now if you are confident to cut this cake in half freehand then do so but I like to use a ruler and go round the whole cake marking halfway up so I can easily use a large knife to slice that baby in two.
Spread with your favourite jam.
Top with your buttercream. The buttercream needs to be soft enough to spread easily otherwise it will mix into your jam like some kind of strawberry fool type thingy.
I blob it on as it helps to spread it easier.
Spread with a spatula going right up to the edges.
Top with your sponge and cut into squares. I go 6 along and 4 across to get 24 cute pieces if I'm feeding a crowd and if serving with other cakes or if serving as a sole cake serving then I'll cut into 12.
If I do say so myself then this is a perfect cake for a street party, cake sale or Coronation!
Dust with icing sugar through a small sieve or shaker all over the top. icing sugar is my nemesis but it does make cakes look pretty.
If I do say so myself then this is a perfect cake for a street party, cake sale or Coronation!
Expert Tips and Tricks
- Use any flavoured jam, buttercream or softly whipped cream to suit the occasion you are baking for.
- Use a independent baking thermometer to make sure your oven is at the correct temperature. A lot of ovens are running hotter and colder than they say they are.
- Don't overbake if possible, this cake has nothing much to hide behind so do pay attention to baking it just right.
- Store in an air tight container for up to 5 days.
- Freeze individual slices or the whole cake double wrapped or in a stout plastic container for up to 3 months. Thaw for a couple of hours still wrapped at room temperature.
- To make this cake gluten free then use gluten free flour and a couple of extra tbsp of milk as gluten free flour absorbs more liquid.
- Take your time to mark out accurate levels on your cake to cut it in half. It's a lot of cake to look wonky.
- Don't cut short the beating time it really makes a difference to the lightness of the cake.
What is the secret to a good sponge?
In my honest opinion it is several things.
- to not cut short the beating time. This is responsible for getting the air in resulting in a really great light sponge
- To add enough liquid so that the mixture easily drops off a spoon. Add extra milk a tbsp at a time if it does not
- To simply not overbake. There is such a huge difference between eating a dry overbaked cake and a moist one and overbaking it will dry it out every time
If you are loving this tray bake then you may like to check out these other beauties:
- Traybakes
- Victoria Sponge Sandwich Cake
- Chocolate Brownies
- Sprinkle Cake
- Carrot Loaf Cake
- Flapjacks
- Jam and Coconut Sponge
Victoria Sponge Traybake
Ingredients
- 400 grams caster sugar
- 400 grams self raising flour
- 400 grams butter or baking spread butter - room temp
- 8 large eggs
- pinch of salt
- 200 grams strawberry jam
Buttercream icing
- 300 grams icing sugar
- 150 grams butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 170 C/ 325 F/Gas Mark 3 standard or (150 C/300 F fan )
- Using a very large mixing bowl or a free standing mixer put your 400 grams (14 oz) butter/baking spread in with your 400 grams (14 oz) sugar.
- Beat with an electric whisk or mixer for 4 minutes. You can use a wooden spoon too. The mixture will pale and thicken a little.
- Now add the 8 eggs, 400 grams (14 0z) flour, salt and 3 tbsp milk.
- Beat again for about 4 minutes until it's a soft dropping consistency that falls off a spoon easily.
- Line a 22 cm by 32 cm metal baking tray with baking paper (not greaseproof otherwise it will stick).
- Fill with your batter and gently level off with a spatula or back of a spoon.
- Bake for about an hour and ten minutes at 170 C/ 325 F/Gas Mark 3 standard (150 C fan/300 F). If the top starts to catch towards the end of baking time then turn down to 150 C/300 F standard (130 C fan)/ Gas Mark 2 but check after an hour by inserting a skewer or cocktail spoon to see if it comes out clean. It's important not to overbake as no one likes a dry cake.
- Allow to cool for five minutes or so in the tin before using the baking paper to gently remove from your tin. Carefully remove your baking paper and allow to cool on a wire rack.
- Mix the buttercream icing ingredients together. I like to use a food processor as it stops the icing sugar from going everywhere. But using a electric whisk or wooden spoon works too.
- Now if you are confident to cut this cake in half freehand then do so but I like to use a ruler and go round the whole cake marking halfway up so I can easily use a large knife to slice that baby in two.
- Spread with your favourite jam and top with blobs of buttercream smoothing flat with a flat spatula. Go right to the edges.
- Top with the sponge and dust with icing sugar.
- Cut into squares. I go 6 along and 4 across to get 24 cute pieces. Or 4 along and 3 across to get 12.
- Pour yourself a cup of tea.
Notes
- Use any flavoured jam, buttercream or softly whipped cream to suit the occasion you are baking for.
- Make sure your buttercream is at a warm room temperature so that it will spread all the easier.
- Use a independent baking thermometer to make sure your oven is at the correct temperature. A lot of ovens are running hotter and colder than they say they are.
- Don't overbake if possible, this cake has nothing much to hide behind so do pay attention to baking it just right.
- Store in an air tight container for up to 5 days.
- Freeze individual slices or the whole cake double wrapped or in a stout plastic container for up to 3 months. Thaw for a couple of hours still wrapped at room temperature.
- To make this cake gluten free then use gluten free flour and a couple of extra tbsp of milk as gluten free flour absorbs more liquid.
- Take your time to mark out accurate levels on your cake to cut it in half. It's a lot of cake to look wonky.
- Don't cut short the beating time it really makes a difference to the lightness of the cake.
- Don't cut short the beating time it really makes a difference to the lightness of the cake.
Nutrition
All nutritional information is approximate and intended only as a guide.
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