Victoria Sandwich Classic English Sponge Cake for Tea Time
Discover the timeless charm of a *Victoria Sandwich Classic English Sponge Cake*, a quintessential tea-time treat that has graced British tables for generations. This light and buttery sponge, made with just six simple ingredients including self-raising flour and creamy unsalted butter, is layered with luscious strawberry jam and optional whipped cream for an indulgent filling. Perfectly golden and dusted with a touch of icing sugar, it’s as elegant as it is delicious. The recipe is delightfully straightforward, requiring only 20 minutes of prep and a short bake time, making it an ideal choice for a cozy afternoon tea or a delightful dessert. Serve this classic English cake alongside your favorite cup of tea for a slice of history and irresistible flavor.
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Ingredients
- 200 grams Unsalted butter (softened)
- 200 grams Caster sugar
- 4 pieces Large eggs (at room temperature)
- 200 grams Self-raising flour
- 1 teaspoon Baking powder
- 2 tablespoons Whole milk
- 150 grams Strawberry jam
- 100 grams Whipped cream (optional)
- 1 tablespoon Icing sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
Step 2
In a large mixing bowl, cream the softened butter and caster sugar together until pale and fluffy. This can be done using a hand mixer or a stand mixer on medium speed.
Step 3
Beat the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. If the mixture looks like it might curdle, add a tablespoon of the flour at this stage.
Step 4
Sift the self-raising flour and baking powder together, then fold them gently into the wet mixture using a spatula or a large metal spoon. Be careful not to knock out too much air.
Step 5
Add the milk to the batter to achieve a dropping consistency, meaning the batter should drop from a spoon when lightly tapped.
Step 6
Divide the batter equally between the prepared cake tins and spread it out evenly with a spatula.
Step 7
Bake in the preheated oven for 20–25 minutes or until the sponges are golden, springy to the touch, and a skewer inserted into the center comes out clean.
Step 8
Remove the tins from the oven and leave the cakes to cool in their tins for 5 minutes. Then turn them out onto a wire rack to cool completely.
Step 9
Once the cakes are fully cool, spread the strawberry jam over the top of one sponge. If using whipped cream, layer it evenly over the jam.
Step 10
Carefully place the second sponge on top to sandwich the fillings. Lightly dust the top of the cake with icing sugar.
Step 11
Slice and serve with a cup of tea for a quintessentially English tea-time treat.
Nutrition Facts
| Serving size | (1092.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4071.7 |
| Total Fat 215.6g | 0% |
| Saturated Fat 129.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1287.0mg | 0% |
| Sodium 2402.2mg | 0% |
| Total Carbohydrate 494.8g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 325.7g | |
| Protein 48.1g | 0% |
| Vitamin D 272.1IU | 0% |
| Calcium 278.6mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 686.3mg | 0% |
Source of Calories