Victoria Sponge Cake
Elevate your baking repertoire with this classic Victoria Sponge Cake, a timeless British dessert that epitomizes elegance and simplicity. Made with buttery, tender sponge layers, this cake is perfectly balanced with a luscious filling of sweet strawberry jam and fluffy whipped cream. Lightly dusted with icing sugar, it’s as visually appealing as it is delicious. With just 20 minutes of prep time and a handful of pantry staples like self-raising flour, caster sugar, and creamy butter, this recipe is surprisingly easy to master. Perfect for afternoon tea, celebrations, or as a delightful treat, this cake serves 8 and captures the essence of home baking at its best. Learn the key steps to creating the perfect sponge, from achieving a light, airy batter to assembling this beautiful dessert with finesse.
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Ingredients
- 200 grams unsalted butter, softened
- 200 grams caster sugar
- 4 large eggs
- 200 grams self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 150 grams strawberry jam
- 250 milliliters double cream, whipped
- 1 tablespoon icing sugar, for dusting
Directions
Step 1
Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan oven. Grease and line two 20cm (8-inch) round baking tins with parchment paper.
Step 2
In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour.
Step 4
Sift the self-raising flour and baking powder into the bowl, then gently fold them into the wet mixture, trying to keep as much air in the batter as possible.
Step 5
Stir in the milk to achieve a smooth, soft batter.
Step 6
Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a skewer inserted into the centers comes out clean.
Step 8
Remove the cakes from the oven and let them cool in the tins for 5 minutes. Then turn them out onto a wire rack to cool completely.
Step 9
Once the cakes are cool, place one sponge on a serving plate and spread the top with strawberry jam.
Step 10
Spread the whipped double cream over the jam. Be careful not to press too hard to avoid the cream and jam from mixing.
Step 11
Place the second sponge on top, and lightly press down to sandwich the layers together.
Step 12
Dust the top of the cake with icing sugar before serving. Enjoy your delightful Victoria Sponge Cake!
Nutrition Facts
| Serving size | (1245.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4373.6 |
| Total Fat 249.2g | 0% |
| Saturated Fat 148.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1403.9mg | 0% |
| Sodium 2437.1mg | 0% |
| Total Carbohydrate 480.1g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 307.0g | |
| Protein 51.4g | 0% |
| Vitamin D 173.0IU | 0% |
| Calcium 385.5mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 823.3mg | 0% |
Source of Calories