Easy Victoria Sponge Cake Recipe | Delicious Homemade Cake
Indulge in the delightful and timeless Victoria Sponge Cake recipe. Named after Queen Victoria herself, this cake is a classic treat that is perfect for enjoying with a cup of tea in the afternoon or any time of day. Made with self-rising flour, baking powder, salt, butter, sugar, eggs, vanilla, and milk, this cake offers a fluffy and melt-in-your-mouth crumb that will leave you satisfied. The process starts with creaming the butter and sugar, followed by adding eggs one at a time while ensuring a uniform consistency. Gradually incorporate the flour mixture, combining it with the batter by hand. The batter is then distributed evenly between two pans to ensure tall and proud cake layers. Bake in the oven at 350 degrees Fahrenheit for 25 to 30 minutes until springy to the touch. Allow the cake to cool before assembling. For the filling, strawberry jam and whipped cream are the perfect choices. Spread the jam over one layer and top it with whipped cream before placing the second layer on top. Finish off with a dusting of powdered sugar for a final touch. This Victoria Sponge Cake is a delight on its own but can also be enjoyed with additional toppings like fresh strawberries or a drizzle of chocolate.
Ingredients:
- 240 grams self-rising flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 226 grams room temperature unsalted butter
- 225 grams granulated sugar
- 4 room temperature eggs
- 1 1/2 teaspoons vanilla
- 1 tablespoon whole milk
- 1/2 cup strawberry jam
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
- 1 1/4 cups cold whipped cream (additional to taste)
- Powdered sugar for dusting
Cooking steps:
- Preheat the oven to 350 degrees Fahrenheit and prepare two 8-inch pans with parchment rounds.
- Sift self-rising flour, baking powder, and salt into a bowl.
- Cream room temperature butter in a mixer until smooth.
- Gradually add granulated sugar and mix until light and fluffy.
- Add room temperature eggs, one at a time, scraping the bowl between additions.
- Mix in vanilla and whole milk.
- Gradually add the flour mixture, mixing until almost combined, then finish mixing by hand.
- Distribute the batter evenly between the two pans.
- Bake in the preheated oven for 25 to 30 minutes or until the centers are springy and the edges pull away from the pan.
- Allow the cakes to cool before assembling.
- Spread strawberry jam over one cake layer.
- In a separate bowl, mix cold whipped cream, powdered sugar, and vanilla until soft peaks form.
- Spread whipped cream over the strawberry jam layer.
- Place the second cake layer on top.
- Dust the cake with powdered sugar.
- Serve and enjoy this fluffy and delicious Victoria Sponge Cake!
