Easter Victoria Sponge Cake Recipe

How to make an Easter Victoria Sponge Cake

Method

  1. Preheat the oven to 180°C (160°C fan-forced). 
  2. Line the bottoms of the cake tins with greaseproof paper and lightly grease the sides.
  3. Place eggs, flour, caster sugar, vanilla extract and margarine in a food processor and blend until well mixed – you might have to do this in 2 lots, depending on the size of your machine.
  4. Divide this mixture evenly between the 3 tins. Bake in the oven for 20 minutes until risen and firm to the touch. Allow to cool in the tins before turning out.
  5. If the cakes are very domed, carefully slice off the tops to level them. 
  6. Spread the jam (or chocolate spread) on the tops of 2 of the cakes, then carefully stack them on top of each other.
  7. Roughly grate 25g of the chocolate and set aside. 
  8. Make the icing. In a large bowl beat the icing mixture and butter together with a wooden spoon until smooth. Add the milk and beat well, then stir in the grated chocolate.
  9. Use this icing to cover the sides and the top of the cake, smooth with a knife or leave ‘swirled’.
  10. Break up the rest of the chocolate into a heatproof bowl and place over a pan of simmering water to melt the chocolate – don’t let the bottom of the bowl touch the water. When melted, remove from the heat and mix in the crushed Weetbix.
  11. Put the chocolate covered Weetbix pieces into a paper cupcake case then, with your fingers, gently press up the sides and above the case to form a ‘nest’ and then leave in the fridge to set.
  12. Place the nest on the cake using a little of the chocolate to stick it in place and fill with the chocolate mini eggs.

Optional: You could also use hazelnut spread instead of jam.