The Victoria sponge cake, a quintessential British treat, is a timeless classic loved for its simplicity and delightful taste. Named after Queen Victoria, who was known to enjoy a slice with her afternoon tea, this sponge cake consists of two layers of soft, airy sponge filled with jam and a light dusting of powdered sugar. Whether served as a dessert or enjoyed with a cup of tea, the Victoria sponge is sure to please any palate. Follow this straightforward recipe to create your own delicious Victoria sponge cake at home.
Ingredients:
- 200g (7oz) unsalted butter, softened, plus extra for greasing
- 200g (7oz) caster sugar
- 4 large eggs
- 200g (7oz) self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- Strawberry or raspberry jam, for filling
- Buttercream – See our simple buttercream recipe
- Icing sugar, for dusting
Instructions:
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins with butter. Line the bottom of each tin with parchment paper for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy using an electric mixer or a wooden spoon.
- Add Eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour.
- Sift Flour and Baking Powder: Sift the self-raising flour and baking powder into the bowl with the butter, sugar, and egg mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix as this can result in a dense cake.
- Add Milk: Stir in the milk to loosen the batter slightly, making it easier to pour.
- Divide the Batter: Divide the cake batter evenly between the prepared cake tins, smoothing the tops with a spatula to create an even layer.
- Bake: Place the cake tins in the preheated oven and bake for 20-25 minutes, or until the cakes are risen, golden brown, and a skewer inserted into the center comes out clean.
- Cool: Remove the cakes from the oven and allow them to cool in the tins for 5 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- Assemble the Cake: Once the cakes are completely cool, spread one layer with a generous amount of strawberry or raspberry jam. Then an even more generous amount of buttercream. Place the second layer on top, sandwiching the jam between the two sponges.
- Dust with Icing Sugar: Before serving, dust the top of the Victoria sponge cake with icing sugar for a decorative finish.
- Serve: Slice the cake into wedges and serve alongside a cup of tea for a traditional British treat. Enjoy!
Follow these simple steps, and you’ll have a delicious Victoria sponge cake ready to impress your family and friends.
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