The Victoria sponge cake is a classic British dessert that has remained a favorite through the years. Named after Queen Victoria, who was said to enjoy a slice with her afternoon tea, this cake is loved for its simplicity, light texture, and delightful flavor. Whether you’re new to baking or a seasoned pro, this recipe will guide you in creating a flawless Victoria sponge cake.
What Is a Victoria Sponge Cake?
The Victoria sponge cake, also known as Victoria sandwich, is a classic British cake made of two light sponge layers filled with jam and cream. It’s characterized by its buttery flavor and fluffy texture. Traditionally dusted with powdered sugar, it’s a dessert that exudes elegance while remaining incredibly simple to make.
Ingredients You’ll Need for a Perfect Victoria Sponge Cake
To make this timeless cake, you’ll need the following ingredients.
| Category | Ingredients | Quantity |
|---|---|---|
| For the Sponge | Unsalted butter (softened) | 200g (1 cup) |
| Caster sugar | 200g (1 cup) | |
| Eggs (large) | 4 | |
| Self-raising flour | 200g (1.5 cups) | |
| Baking powder | 1 tsp | |
| Milk | 2 tbsp | |
| Vanilla extract | 1 tsp | |
| For the Filling | Strawberry or raspberry jam | 4 tbsp |
| Heavy cream (whipped) | 150ml (2/3 cup) | |
| Powdered sugar (for dusting) | As needed |
How to Make a Victoria Sponge Cake
Step 1: Preheat and Prepare
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper to prevent the cake from sticking.
Step 2: Cream the Butter and Sugar
In a large bowl, cream the softened butter and caster sugar together until the mixture is light and fluffy.. This step is crucial for achieving a soft sponge.
Step 3: Add the Eggs
Add the eggs one by one, beating well after each addition. To prevent curdling, you can mix in a tablespoon of flour with the eggs.
Step 4: Incorporate the Dry Ingredients
Sift the self-raising flour and baking powder into the mixing bowl. Gently fold the dry ingredients into the mixture using a spatula or a large metal spoon.
Step 5: Add Milk and Vanilla
Stir in the milk and vanilla extract to achieve a smooth, dropping consistency. The batter should easily fall off the spoon, but it shouldn’t be too runny.
Step 6: Divide and Bake
Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool the Cakes
Allow the cakes to cool in their tins for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Assemble the Cake
Once the cakes are cool, spread one layer with jam and top with whipped cream. Place the second layer on top and lightly press down. Finish by dusting the top with powdered sugar for a classic touch.
Tips for Baking the Perfect Victoria Sponge Cake
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for smoother mixing and better consistency.
- Weigh Ingredients Precisely: Baking is a science, and accurate measurements are key to success.
- Don’t Overmix: Fold the flour gently to avoid knocking out the air, which keeps the sponge light.
- Check for Doneness: Avoid opening the oven door too early to prevent the sponge from sinking. Test the center with a skewer after 20 minutes.
Variations and Additions
While the traditional Victoria sponge features strawberry or raspberry jam with cream, you can experiment with:
- Different Fillings: Try lemon curd, Nutella, or a combination of fresh berries.
- Flavored Sponges: Add cocoa powder for a chocolate twist or citrus zest for a refreshing flavor.
- Vegan Option: Substitute butter with a vegan alternative, eggs with flaxseed, and cream with coconut cream.
Serving Suggestions
Victoria sponge cake pairs beautifully with a hot cup of tea or coffee. Serve it as a centerpiece for afternoon tea parties or as a simple dessert after dinner. Garnish with fresh fruits or edible flowers for a more elegant presentation.
Frequently Asked Questions
Q: Is it possible to use plain flour instead of self-raising flour?
A: Yes, you can substitute self-raising flour with plain flour by adding 2 tsp of baking powder per 200g of flour.
Q: How should I store the cake?
A: Keep the cake in an airtight container at room temperature for up to 3 days. If filled with fresh cream, refrigerate and consume within 2 days.
Q: Can I freeze Victoria sponge cake?
A: Absolutely! Wrap the sponge layers (without filling) tightly in cling film and freeze for up to 3 months. Thaw completely before assembling.
Q: Why is my sponge dense instead of fluffy?
A: A dense sponge may result from overmixing, not enough air in the batter, or underbaking. Follow the tips above for a light and airy texture.
Conclusion
The Victoria sponge cake is more than just a dessert; it’s a piece of history that continues to charm taste buds worldwide. Its simplicity, versatility, and timeless appeal make it a must-try for any baking enthusiast. With this step-by-step guide and tips, you’ll be able to bake a perfect Victoria sponge cake that’s light, fluffy, and irresistibly delicious.
Now, grab your apron and whisk—your perfect slice of British tradition awaits!