Autumn sponge

    55 min

    This makes 8 inch (20 cm) cake. If you wish to make it a plain Victoria sponge ignore the pumpkin extract and plum jam.

    Leicestershire, England, UK
    5 people made this

    Serves: 10 

    • For the cake
    • 175g (6 oz) self-raising flour
    • 1 teaspoon baking powder
    • 175g (6 oz) soft butter
    • 175g (6 oz) caster sugar
    • 1/2 teaspoon pumpkin extract
    • 3 large eggs, at room temperature
    • For the buttercream icing
    • 85g (3 oz) butter, at room temperature
    • 175g (6 oz) icing sugar
    • 1 to 2 tablespoons milk
    • plum jam, to taste

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

      For the cake:

    1. Preheat the oven to 170 C / Gas 3. Grease and line 2 (20cm/8in) round cake tins.
    2. Sift the flour and baking powder into a large mixing bowl. In a separate bowl, cream together the butter, sugar and pumpkin extract until fluffy. Add the eggs, one at a time, until pale and creamy. Fold the flour and baking powder into the butter mixture until well combined. Divide the mixture equally between the two prepared cake tins.
    3. Bake in the preheated oven for 30 to 35 minutes or until skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on cooling racks.
    4. For the buttercream icing:

    5. In a mixing bowl, beat the butter and half the icing sugar until smooth. Add the rest of the icing sugar and 1 to 2 tablespoons milk until the consistency is thick but spreadable.
    6. Place the first sponge on a serving plate and spread the plum jam over the top. Top with a layer of the buttercream icing then sandwich the second cake layer on top. Dust with icing sugar to decorate. EAT! :)


    Butter icing is optional you can use shop-bought or normal icing instead.

    Pumpkin extract

    Use vanilla extract if you cannot find pumpkin extract.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Taste delicious!  -  05 Oct 2014