Victoria Sponge Cake
Delight in the timeless elegance of a classic Victoria Sponge Cake, a quintessential British dessert that's perfect for tea time, birthdays, or any celebration. This light and fluffy sponge cake is made with a simple yet luxurious combination of butter, caster sugar, eggs, and self-raising flour, ensuring a delicate crumb every time. The layers are generously filled with strawberry jam and freshly whipped double cream, creating a harmonious balance of sweetness and richness. Finished with a delicate dusting of icing sugar, the Victoria Sponge is as visually stunning as it is delicious. With just 20 minutes of prep time, this easy-to-make treat serves up to 8 people, making it ideal for sharing. Whether you're a seasoned baker or a beginner, this recipe is sure to impress and satisfy.
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Recipe Information
Ingredients
- 200 grams unsalted butter, softened
- 200 grams caster sugar
- 4 large eggs
- 200 grams self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 150 grams strawberry jam
- 250 milliliters double cream, whipped
- 1 tablespoon icing sugar, for dusting
Instructions
Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan oven. Grease and line two 20cm (8-inch) round baking tins with parchment paper.
In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour.
Sift the self-raising flour and baking powder into the bowl, then gently fold them into the wet mixture, trying to keep as much air in the batter as possible.
Stir in the milk to achieve a smooth, soft batter.
Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a skewer inserted into the centers comes out clean.
Remove the cakes from the oven and let them cool in the tins for 5 minutes. Then turn them out onto a wire rack to cool completely.
Once the cakes are cool, place one sponge on a serving plate and spread the top with strawberry jam.
Spread the whipped double cream over the jam. Be careful not to press too hard to avoid the cream and jam from mixing.
Place the second sponge on top, and lightly press down to sandwich the layers together.
Dust the top of the cake with icing sugar before serving. Enjoy your delightful Victoria Sponge Cake!
Nutrition Facts
Calories |
4374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.2 g | 319% | |
| Saturated Fat | 148.8 g | 744% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1404 mg | 468% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 480.1 g | 175% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 307.0 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 386 mg | 30% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 823 mg | 18% | |
*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.
