The Perfect Victoria Sponge Recipe: Fluffy, Sweet & Classic

Sweet memories of afternoon tea come alive with this classic victoria sponge that whispers British culinary tradition.

Soft layers of golden cake embrace creamy filling between delicate crumbs.

Generations of home bakers have perfected this delightful dessert in kitchens across England.

Butter, eggs, and flour dance together in a simple yet magical combination.

Each slice promises a tender texture that melts smoothly on your tongue.

Light and airy, this cake celebrates pure simplicity with elegant charm.

You’ll fall in love with its nostalgic comfort and irresistible sweetness.

Bake this treat and watch faces light up with pure joy.

Why Bero Victoria Sponge Is A British Classic

• Bake with Ease: Perfect for bakers of all skill levels, this classic Victoria Sponge requires basic techniques that even beginners can master with confidence.
• Crowd-Pleasing Dessert: Guaranteed to impress family and friends at gatherings, potlucks, and afternoon tea parties with its elegant yet simple presentation.
• Quick Preparation: Minimal ingredients and straightforward mixing method mean you can create this delightful cake in less than an hour from start to finish.
• Versatile Treat: Adaptable for various occasions, from casual weekend treats to sophisticated celebration desserts, making it a go-to recipe for multiple events.

Ingredients List For Bero Victoria Sponge

• Butter: A rich, creamy ingredient that provides moisture and tender texture to the sponge cake.
• Sugar: Adds sweetness and helps create a light, airy cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's rise and richness.
• Milk: Enhances moisture and helps create a smooth cake batter.
• Vanilla: Provides a warm, sweet flavor to the cake.

• Flour: The primary structure-building ingredient for the sponge cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Balances and enhances the overall flavor of the cake.

• Jam: A sweet, fruity spread that adds flavor between cake layers.
• Cream, Icing Sugar: Create a rich, smooth filling for the Victoria Sponge.

Step-By-Step Instructions For Bero Victoria Sponge

Step 1: Prepare Baking Equipment

Preheat your oven to 350°F. Line two 8-inch round cake pans with parchment paper, ensuring the sides and bottom are completely covered to prevent sticking.

Step 2: Create Smooth Cake Batter

Beat together butter and sugar until the mixture becomes light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Pour in milk and half of the vanilla extract, blending until the mixture is completely smooth.

Step 3: Incorporate Dry Ingredients

Gently fold sifted flour, baking powder, and salt into the wet mixture. Use a light hand to combine ingredients, stopping as soon as everything is just mixed to keep the cake tender.

Step 4: Bake Golden Sponge Layers

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes. The cakes are done when they are golden brown and spring back when lightly touched in the center.

Step 5: Cool Cake Layers

Remove cakes from the oven and let them cool completely in the pans. This prevents the delicate sponge from breaking when removed.

Step 6: Prepare Whipped Cream Filling

Whip cream with icing sugar and remaining vanilla extract until it forms stiff, billowy peaks that hold their shape.

Step 7: Assemble Delightful Cake

Spread jam generously over the bottom cake layer. Top with a thick layer of whipped cream. Carefully place the second cake layer on top. Dust the entire cake with a light sprinkle of powdered sugar for a classic finish.

Tips To Make Bero Victoria Sponge Perfectly

• Measure Precisely: Use exact measurements for consistent cake texture and avoid dense or dry results.
• Room Temperature Ingredients: Bring butter, eggs, and milk to room temperature for smoother mixing and better cake rise.
• Gentle Folding Technique: Fold flour mixture gently to prevent overmixing, which can create tough, dense cake layers.
• Even Baking Trick: Rotate cake tins halfway through baking to ensure uniform golden color and consistent cooking.
• Fresh Jam Selection: Choose high-quality, seedless raspberry or strawberry jam for a classic, smooth Victoria sponge filling.

Variations To Try With Bero Victoria Sponge

• Gluten-Free Victoria Sponge: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Chocolate Victoria Sponge: Add cocoa powder to cake batter and use chocolate ganache instead of jam for a rich variation.
• Vegan Victoria Sponge: Substitute butter with coconut oil, eggs with flax eggs, and dairy cream with whipped coconut cream for plant-based option.
• Lemon Berry Victoria Sponge: Replace jam with lemon curd and fresh berries, add lemon zest to cake batter for bright, citrusy flavor.

Pairing Suggestions For Bero Victoria Sponge

• Pair with Earl Grey Tea: Brew a delicate Earl Grey tea to complement the sweet, buttery Victoria sponge. The bergamot notes in the tea beautifully balance the cake's rich, creamy texture.
• Match with Prosecco: Serve a chilled glass of light, bubbly Prosecco alongside the cake. The sparkling wine's crisp acidity cuts through the sweetness and provides a refreshing contrast.
• Elevate with Fresh Berries: Scatter fresh raspberries or strawberries around the plate. These vibrant fruits add a tangy brightness that enhances the cake's delicate vanilla and jam flavors.
• Enjoy with Clotted Cream: Add a dollop of traditional Cornish clotted cream for an extra luxurious touch.

Storage Guide For Bero Victoria Sponge

• Wrap cake tightly in plastic wrap or place in airtight container. Keeps fresh for 2-3 days in refrigerator. Cream and jam might slightly soften cake texture.
• Wrap individual cake layers separately in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before serving.
• Store unfilled cake layers at room temperature in sealed container for 1-2 days. Keep away from direct sunlight and heat sources.
• Warm individual slices briefly in microwave for 10-15 seconds. For best texture, let cake come to room temperature naturally before serving.

FAQs About Bero Victoria Sponge

• What makes Victoria Sponge a classic British dessert?

Victoria Sponge originated in England during Queen Victoria’s reign and became popular during afternoon tea. It’s a traditional cake that symbolizes British baking culture and represents simple, elegant dessert crafting.

• Can I use different types of jam in this recipe?

Absolutely! While raspberry jam is classic, you can experiment with strawberry, blackberry, or apricot jam. Choose a high-quality, seedless jam for the best texture and flavor.

• How do I know when the cake is perfectly baked?

The cake is done when it’s golden brown, springs back when lightly touched, and a toothpick inserted in the center comes out clean. Avoid overbaking, which can make the sponge dry.

Victoria Sponge Recipe

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4.7 from 19 reviews

• Total Time: 35-40 minutes
• Yield: 8 1x

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Description

Delightful Victoria Sponge cake whisks British baking tradition into a sweet celebration of light, airy layers and luscious jam. Classic flavors merge with simple elegance, inviting you to savor a slice of culinary comfort that delights both novice and seasoned bakers.

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Ingredients

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Cake Base:

• 2 cups (240 grams) self-rising flour
• 1 cup (227 grams) unsalted butter, softened
• 1 cup plus 2 tablespoons (225 grams) granulated sugar
• 4 large eggs, room temperature

Leavening and Seasoning:

• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Liquid and Flavor Enhancers:

• 1 tablespoon whole milk
• 2 teaspoons vanilla extract

Filling and Topping:

• 1/2 cup (120 milliliters) heavy cream
• 1 tablespoon confectioners sugar, plus more for dusting
• 1/3 cup (about 110 grams) strawberry jam

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Instructions

1. Prepare oven to 350F (180C) and line two 8-inch round cake pans with parchment paper, ensuring even coverage.
2. Using an electric mixer, blend butter and sugar until light and aerated, creating a smooth base for the cake.
3. Incorporate eggs individually, mixing thoroughly after each addition to maintain mixture consistency.
4. Gently stir in milk and half the vanilla extract, creating a silky liquid foundation.
5. Sift flour, baking powder, and salt together, then delicately fold into the wet mixture until just combined, avoiding overmixing.
6. Evenly distribute batter between prepared cake pans, smoothing surfaces for uniform baking.
7. Bake for 25-30 minutes until cakes turn golden and spring back when lightly touched in the center.
8. Remove from oven and allow cakes to cool completely on a wire rack, preventing moisture condensation.
9. Whip cream with icing sugar and remaining vanilla until peaks form and hold their shape firmly.
10. Spread jam across the surface of one cake layer, creating an even, generous coating.
11. Carefully pipe or spread whipped cream over the jam layer, ensuring smooth coverage.
12. Gently place second cake layer on top, creating a delicate sandwich structure.
13. Dust the entire cake with powdered sugar, adding a final elegant touch before serving.

Notes

• Check butter temperature before creaming to ensure smooth, even mixing without lumps.
• Gently fold flour to maintain air bubbles, creating a light and fluffy Victoria sponge texture.
• Room temperature eggs blend more easily and help achieve a more consistent cake batter.
• For gluten-free option, swap regular flour with a high-quality gluten-free flour blend to maintain cake’s delicate structure.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 376 kcal
• Sugar: 30 g
• Sodium: 284 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 95 mg