Indulge in the classic charm of a Victoria sponge cake, a delightful treat that captures the essence of homemade goodness. With its light sponge layers filled with luscious cream and fresh fruit, this cake is perfect for afternoon tea or any celebration. Easy to make and even easier to enjoy, this recipe will guide you through creating this iconic British dessert that will impress friends and family alike.
Ingredients
- 225g unsalted butter, softened
- 225g granulated sugar
- 4 large eggs
- 225g all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Jam (raspberry or strawberry)
- Whipped cream
- Fresh berries for decoration
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 25 minutes.
Nutritional Value
Each serving (1 slice) contains about 290 calories, 15g fat, 36g carbohydrates, 2g protein, and 1g fiber. This nutritional information is based on traditional ingredients and may vary with substitutions.
Step-by-Step Cooking Process
- Preheat the oven to 180°C (350°F).
- Grease and line two 20cm (8-inch) round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift the flour, baking powder, and salt into the mixture and fold gently.
- Divide the batter evenly between the prepared pans.
- Bake for 20-25 minutes or until golden and a skewer comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks.
- Once cool, spread jam on one layer and whipped cream on the other, stacking them together.
Alternative Ingredients
You can substitute unsalted butter with margarine for a dairy-free option. Additionally, use coconut cream instead of whipped cream for a non-dairy alternative. For a gluten-free version, replace all-purpose flour with a gluten-free blend.
Serving and Pairings
Victoria sponge cake pairs wonderfully with a cup of tea or coffee. Serve it alongside fresh berries or a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness. To enjoy later, serve at room temperature or briefly warm in the microwave—avoid overheating to maintain its texture.
Cooking Mistakes
- Overmixing the batter can lead to dense cake.
- Not preheating the oven may result in uneven baking.
- Using cold eggs can affect the batter’s consistency.
- Not properly greasing the pans can cause sticking.
- Opening the oven door too early can deflate the cake.
- Forgetting to sift the flour may create lumps.
- Using expired baking powder can hinder rising.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Try adding lemon zest for a citrus twist.
- Let the cake cool completely before frosting.
- Experiment with different jams for varied flavors.
FAQs
How can I make a chocolate version of a Victoria sponge cake?
To make a chocolate Victoria sponge, simply replace 30g of flour with cocoa powder. This will give the cake a rich chocolate flavor while maintaining its light texture.
Can I freeze Victoria sponge cake?
Yes, you can freeze the unfilled sponge layers for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw before frosting and serving.
What is the best way to slice the cake?
Use a serrated knife and slice gently to avoid squishing the sponge. A sawing motion works best for clean, even slices.
Can I use other fruits in the filling?
Absolutely! Fresh strawberries, blueberries, or even a fruit compote can be delicious alternatives to traditional jam.
Is the cake suitable for vegans?
You can make a vegan version by using plant-based butter, flax eggs, and non-dairy milk as substitutes.
Conclusion
The Victoria sponge cake is a timeless classic that brings joy to any occasion. Its simplicity and versatility make it a favorite among bakers and dessert lovers alike. With just a few ingredients and a little care, you can create a masterpiece that will delight everyone at your table.
Victoria Sponge Cake
Ingredients
- 225 g unsalted butter softened
- 225 g granulated sugar
- 4 large eggs
- 225 g all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Jam raspberry or strawberry
- Whipped cream
- Fresh berries for decoration
Instructions
- Preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift the flour, baking powder, and salt into the mixture and fold gently.
- Divide the batter evenly between the prepared pans.
- Bake for 20-25 minutes or until golden and a skewer comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks.
- Once cool, spread jam on one layer and whipped cream on the other, stacking them together.
Nutrition
