Classic Victoria Sponge Cake

Name: Classic Victoria Sponge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 cup cup unsalted butter (softened); 1 cup cup granulated sugar; 4 large eggs (room temperature); 1 tsp teaspoon vanilla extract; 2 cups cup all-purpose flour (sifted); 2 tsp teaspoon baking powder; 1/4 cup cup milk (room temperature); 1/2 cup cup strawberry jam; 1 cup cup whipping cream (whipped); 1 tbsp tablespoon icing sugar (for dusting)

45 min 8 servings Medium

All Recipes

Classic Victoria Sponge Cake

A light and fluffy Victoria sponge cake, perfect for tea time.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

The Victoria sponge cake, named after Queen Victoria, is a quintessential British dessert that has found its way into many homes across the world. Known for its light and airy texture, this cake is a staple at afternoon tea and special occasions. The beauty of the Victoria sponge cake lies in its simplicity. With just a few basic ingredients, it creates a delightful and elegant treat. Traditionally filled with a layer of jam and whipped cream, this cake is as charming as it is delicious.

Ingredients

Servings

Cake

Filling

Decoration

Instructions

Prepare the Cake Tins

Preheat your oven to 350°F (175°C). Grease and line two 20 cm (8 inch) round cake pans with parchment paper.

Pro tip: Ensure the parchment paper covers the bottom and sides to prevent sticking.

Make the Batter

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: If the mixture looks curdled, add a tablespoon of flour.

Combine Dry Ingredients

In a separate bowl, sift together the flour and baking powder. Gradually fold this into the creamed mixture alternately with the milk, beginning and ending with the flour.

Pro tip: Use a spatula to fold gently, preserving the airiness of the batter.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pans halfway through for even baking.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Pro tip: Run a knife around the edges to release the cakes easily.

Assemble the Cake

Spread the strawberry jam on top of one of the cooled cakes. Spread the whipped cream over the jam, then place the second cake on top.

Pro tip: For a neat finish, use a piping bag for the cream.

Decorate and Serve

Dust the top of the assembled cake with icing sugar. Slice and serve.

Pro tip: Garnish with fresh strawberries for added appeal.

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Tips & Tricks

<ul><li>Ensure all ingredients are at room temperature before starting to achieve a smooth batter.</li><li>Use a scale for precise measurements, especially for the flour and sugar.</li><li>To create even layers, weigh the batter as you divide it into the pans.</li><li>Allow the cakes to cool completely before adding the filling to prevent melting.</li></ul>

Serving Suggestions

Serve the Victoria sponge cake with a cup of tea or coffee for a delightful afternoon treat. For a twist, try pairing it with fresh berries or a drizzle of chocolate sauce. Store any leftover cake in an airtight container at room temperature for up to 3 days. To make ahead, bake the cake layers and freeze them, thawing completely before assembling with the filling.