A Victoria sponge cake, also known simply as a “Victoria sponge,” is a classic British cake that consists of two layers of sponge cake filled with jam and whipped cream. It’s a delightful and timeless dessert. Here’s a basic recipe for making a Victoria sponge cake:
Ingredients:
For the sponge:
- 1 cup (2 sticks) of unsalted butter, softened
- 1 cup of granulated sugar
- 4 large eggs
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
For the filling:
- 1/2 cup of strawberry or raspberry jam
- 1 cup of heavy whipping cream
- Confectioners’ sugar (powdered sugar), for dusting
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually fold the dry ingredients into the wet ingredients until you have a smooth cake batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for approximately 25-30 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are completely cool, spread one layer with a generous amount of jam.
- Whip the heavy whipping cream until it forms stiff peaks. Be careful not to overwhip, or it may become too thick.
- Place the whipped cream on top of the jam-covered cake layer, and gently place the second cake layer on top.
- Dust the top of the cake with confectioners’ sugar for a lovely finish.
Your Victoria sponge cake is now ready to be sliced and served. Enjoy a classic taste of British baking! This cake is perfect for afternoon tea or any special occasion.
