How To Make A Victoria Sponge | Cookery School | Waitrose

A Victoria sponge with a buttercream and jam filling is an all-time favourite of Chef Tutor Helen Carey - watch how she makes a classic bake.

Helen talks through how to make the perfect Victoria Sponge cake step by step. The light, fluffy sponges are sandwiched together with sweet vanilla buttercream and raspberry jam in this recipe but you could try using strawberry, blueberry or cherry jam, or even lemon curd instead. Dust with icing sugar as a finishing touch.

We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
225g unsalted butter, softened, plus extra for greasing
225g self-raising flour, plus extra for dusting
4 large eggs, at room temperature
1 tsp vanilla bean paste or extract
225g golden caster sugar
1-2 tbsp milk

Buttercream filling
125g unsalted butter, softened
125g icing sugar, plus extra for dusting
½ tsp vanilla bean paste or extract
130g raspberry jam, stirred to soften

Click here to view the full recipe | https://bit.ly/3ukPne4
To find out more about our Cookery Schools and to book onto a class, click here | https://bit.ly/3ib3Nrg

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