The Best Victoria Sponge Cake Recipe Ever

March 25, 2023 Post a Comment

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Top 15 Most Shared Gluten Free Sponge Cake Easy Recipes To Make at Home from eatwhatweeat.com

Description

Victoria sponge cake, also known as Victoria sandwich, is a classic British cake that is loved by everyone. It consists of two layers of sponge cake filled with jam and whipped cream. This cake is perfect for afternoon tea or any celebration. The sponge cake is light, fluffy, and moist, and the jam and cream filling add sweetness and richness to the cake. In this recipe, we will show you how to make the best Victoria sponge cake ever.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 25 minutes.

Ingredients

For the sponge cake:

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
2 tbsp milk
1 tsp vanilla extract

For the filling:

6 tbsp raspberry jam
300ml double cream
1 tbsp icing sugar

Equipment

2 x 20cm/8in sandwich tins
Electric mixer or hand whisk
Spatula

Method

1. Preheat the oven to 180C/160C fan/gas 4. Grease the sandwich tins with butter and line with baking paper. 2. In a bowl, cream the butter and sugar together until light and fluffy. 3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg. 4. Sift in the remaining flour and baking powder, and fold into the mixture using a spatula. 5. Add the milk and vanilla extract and mix until the batter is smooth. 6. Divide the batter equally between the two prepared tins and smooth the surface with a spatula. 7. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back when touched. 8. Remove the cakes from the oven and allow them to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. 9. For the filling, whip the double cream and icing sugar together until soft peaks form. 10. Spread the raspberry jam on one of the sponges, and then spread the whipped cream on top. 11. Place the other sponge on top and dust with icing sugar.

Notes

Make sure the butter is softened before you start. If it is too hard, it will not cream properly with the sugar, and the cake will not be as light and fluffy.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately 500 calories, 28g fat, 54g carbohydrates, and 7g protein.

Recipes FAQ

Can I use a different type of jam?

Yes, you can use any type of jam you like, such as strawberry, blackberry, or apricot.

Can I make this cake in advance?

Yes, you can make the sponge cakes in advance and store them in an airtight container at room temperature for up to 2 days. However, it is best to assemble the cake on the day you plan to serve it.

Can I freeze this cake?

Yes, you can freeze the sponge cakes for up to 3 months. Wrap them in plastic wrap and then aluminum foil before freezing. Thaw the cakes at room temperature before assembling.

Recipe Tips

Make sure all the ingredients are at room temperature before you start baking.
Do not overmix the batter, as this can result in a tough cake.
Use a spatula to fold in the flour and baking powder, as this will keep the batter light and airy.
Do not open the oven door during baking, as this can cause the cake to sink.
Make sure the cakes are completely cool before you assemble the cake, as the cream will melt if the cakes are still warm.