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