A perfect Victoria sponge cake combined with delicious salted caramel, both
in the butter cream and drizzled on top. The ultimate combination.
250g softened butter
125g golden caster sugar
125g soft brown sugar
1 tsp vanilla extract
4 large free range eggs (room temperature eggs)
250g self raising ﬂour
For the caramel
250g caster sugar
142ml double cream
3 tsp sea salt
For the butter cream
150g butter softened
270g icing sugar
2 tbsp caramel
Place the softened butter into a mixer with both sugars and the vanilla. Beat
together until light and ﬂuﬀy. This stage is about getting the sugars and fats to
blend together into each other to make one new texture.
Next add the eggs one at a time, making sure each egg is fully incorporated into
the mixture before you add the next one.
Now you have the correct mixture to be able to carefully fold in the ﬂour to make
the perfect cake batter.
Divide the mixture into 2 lined 20cm round cake tins and bake in a pre heated oven
170c for approximate 20 minutes.
To check if your cakes are baked, press the top of the cake gently. If it springs
back they are baked. If not, bake for a further 5 minutes and check again.
Leave the cakes to cool before removing from the tins as the cake will shrink a little
during the cooling process and it will make life much easier when removing.
While the cakes are cooling make the caramel and buttercream.
Place all the caramel ingredients into a shallow non stick pan on a medium heat
and bring up to the boil.
Cook the caramel for 2-3 minutes until all the sugar is dissolved.
Remove from the heat and leave to one side to cool down.
Don’t make the butter cream until you’re caramel has cooled for 20 minutes and
both your cakes are cool to the touch.
Blend all the ingredients for the butter cream using a mixer or by hand in a mixing
bowl and a wooden spoon.
When the buttercream is nice and ﬂuﬀy its ready to decorate the cake.
Recipe by Peter Sidwell