Victoria Sponge
Elevate your afternoon tea with this classic Victoria Sponge cake, a timeless British favorite that’s equal parts elegant and delicious. Featuring two light and fluffy sponge layers delicately flavored with a hint of vanilla, this recipe is exquisitely balanced with a generous filling of luscious strawberry jam and perfectly whipped cream. With just a few simple ingredients like self-raising flour, softened butter, and caster sugar, this cake comes together effortlessly in under 40 minutes. A gentle dusting of icing sugar over the golden sponge adds the perfect finishing touch, making it as stunning as it is scrumptious. Whether for a celebratory gathering or a cozy teatime treat, this quintessential dessert is sure to impress.
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Recipe Information
Ingredients
- 200 grams unsalted butter (softened)
- 200 grams caster sugar
- 4 eggs (large)
- 200 grams self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 150 grams strawberry jam
- 200 milliliters whipping cream
- 1 tablespoon icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4.
Grease and line two 20cm (8-inch) round cake tins with baking parchment.
In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy, using an electric mixer or wooden spoon.
Crack the eggs into a separate bowl and beat them lightly. Gradually add the eggs to the butter and sugar mixture, mixing well after each addition.
Sift together the self-raising flour and baking powder, then gently fold them into the mixture using a spatula or metal spoon.
Add the milk to loosen the batter slightly, ensuring it has a dropping consistency (it should fall off the spoon when tapped).
Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula.
Bake in the preheated oven for 18–20 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, whip the cream in a bowl until it forms soft peaks.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread the strawberry jam evenly over the top.
Spread or pipe the whipped cream over the jam layer, then carefully place the second cake layer on top.
Dust the top of the Victoria Sponge with icing sugar before serving.
Slice and enjoy with a cup of tea or coffee!
Nutrition Facts
Calories |
4388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.0 g | 323% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1379 mg | 460% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 470.8 g | 171% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 301.7 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
