If you’ve ever wanted to bake something simple yet delicious, look no further than the Victoria Sponge Cake. This airy, buttery treat is a British classic that’s perfect for afternoon tea or any occasion. It’s light, fluffy, and filled with jam and cream – a slice of heaven! Whether you’re a beginner or an experienced baker, this recipe will guide you through every step.
In this guide, we’ll break down everything you need to know about Victoria Sponge Cake – from ingredients to tips for perfecting your cake.
Victoria Sponge Cake Recipe
A Victoria Sponge Cake is a simple, light, and fluffy cake made with equal weights of butter, sugar, eggs, and flour. Traditionally, it’s filled with raspberry jam and whipped cream, then dusted with powdered sugar. This cake was named after Queen Victoria, who was known to enjoy it at her tea parties. It’s the epitome of British baking – simple, delicious, and timeless.
Ingredients You’ll Need for the Best Victoria Sponge Cake
Let’s take a quick look at the key ingredients needed for a perfect Victoria Sponge Cake.
The Basics:
- Butter: Use unsalted butter for the best flavor. It should be soft at room temperature to help it blend smoothly with the sugar.
- Caster Sugar: Also known as superfine sugar, it dissolves easily and gives the cake a fine texture.
- Eggs: Fresh, large eggs. They’ll provide moisture and help the cake rise.
- Self-Raising Flour: This flour contains baking powder, which makes the cake rise. If you don’t have self-raising flour, you can use all-purpose flour and add baking powder (check the conversion below).
- Baking Powder: If you’re using all-purpose flour, you’ll need to add a teaspoon of baking powder for every cup of flour.
For the Filling:
- Jam: Traditional recipes call for raspberry jam, but you can use any jam you like (strawberry, apricot, or even a mix).
- Whipped Cream: You’ll need double cream or heavy cream for whipping. It adds a rich, smooth texture to the filling.
Optional:
- Powdered Sugar: For dusting the top of the cake after assembly.
How to Make Victoria Sponge Cake: Step-by-Step
Now that you’ve got all your ingredients, let’s break down how to make this light, fluffy cake.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature for baking and that your cake will rise beautifully.
Step 2: Prepare Your Cake Pans
Grease and line two 8-inch round cake pans. You can use baking parchment or greaseproof paper for easy removal later. A quick tip is to lightly dust the pans with a little flour after greasing, to make sure the cake doesn’t stick.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and caster sugar. Use a hand mixer or stand mixer to beat them until the mixture is pale and fluffy. This usually takes about 3–5 minutes.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, you can add a spoonful of flour to help stabilize it. It’s important to mix well, as this will help your cake rise evenly.
Step 5: Sift in the Flour and Baking Powder
Sift the self-raising flour and baking powder into the bowl. Then, fold the flour into the wet ingredients using a spatula or spoon. Be gentle so you don’t knock out the air that’s been incorporated. The batter should be smooth and slightly thick, but still pourable.
Step 6: Divide and Bake
Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula to ensure they bake evenly. Place the pans in the oven and bake for about 20-25 minutes. You’ll know they’re done when they’re golden on top and spring back when lightly touched. You can also insert a toothpick into the center of the cakes – if it comes out clean, the cakes are ready.
Step 7: Cool the Cakes
Let the cakes cool in their pans for 5 minutes before transferring them to a wire rack. This helps prevent them from becoming soggy. Allow them to cool completely before assembling.
Step 8: Whip the Cream
While the cakes are cooling, whip the double cream until it forms soft peaks. You can add a tablespoon of sugar or vanilla extract for extra flavor, but this is optional. Be careful not to overwhip, or it may turn into butter!
Step 9: Assemble the Cake
Once the cakes are cool, place one of the cakes on a serving plate. Spread a generous layer of jam on top of it. Then, spread the whipped cream over the jam. Place the second cake on top and gently press down.
Step 10: Dust and Serve
Finally, dust the top of the cake with powdered sugar. Now, it’s time to slice and serve this beautiful creation!
Tips for Perfecting Your Victoria Sponge Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and cream are all at room temperature before you start. This helps everything combine more easily and results in a smoother batter.
- Don’t Overmix the Batter: Overmixing can cause the cake to become dense and heavy. Fold in the flour gently to maintain the airiness.
- Use a Toothpick: When checking for doneness, a toothpick should come out clean. If it comes out with wet batter, give it a few more minutes.
- Let the Cake Cool Completely: Always let the cake cool before you frost it. If it’s too warm, the cream will melt and the jam may seep into the sponge.
- Experiment with Flavors: While raspberry jam is the traditional choice, feel free to experiment with different flavors. You can try strawberry, apricot, or even lemon curd for a twist.
Variations of Victoria Sponge Cake
While the classic Victoria Sponge Cake is jam and cream, there are many ways to make it your own. Here are some ideas:
- Fruit-filled: Instead of jam, try filling the cake with fresh berries like strawberries, raspberries, or blackberries. Top with whipped cream for a fruity twist.
- Lemon Victoria Sponge: Add a little lemon zest to the batter for a citrusy flavor. You can even swap the jam for lemon curd for a refreshing change.
- Chocolate Victoria Sponge: Add a bit of cocoa powder to the batter for a chocolatey version. Fill with whipped cream and a drizzle of chocolate sauce.
Frequently Asked Questions (FAQs)
Can I Use All-Purpose Flour Instead of Self-Raising Flour?
Yes, you can. If you’re using all-purpose flour, just make sure to add baking powder. For every 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder.
Can I Make This Cake in Advance?
Yes, you can! The cake layers can be made a day ahead and stored in an airtight container. Just assemble the cake on the day you plan to serve it for the freshest taste.
Can I Freeze Victoria Sponge Cake?
Yes, you can freeze the sponge layers. Just wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw them at room temperature before assembling with the jam and cream.
What If I Don’t Have Double Cream?
If you can’t find double cream, heavy cream works just as well. You may need to add a bit more sugar to sweeten it if it’s not as rich.
Making a Victoria Sponge Cake is surprisingly simple, yet the results are always impressive. The combination of light sponge, sweet jam, and whipped cream is irresistible. Whether you’re baking for a special occasion or just craving something homemade, this classic British treat never goes out of style. Grab your ingredients, preheat the oven, and enjoy baking a cake that will surely become a favorite in your home.