This Classic Victoria Sponge is the quintessential cake for any tea time. Its light, airy sponge and delightful cream and jam filling make it an absolute crowd-pleaser. You’ll love making and sharing this iconic cake.
Key Ingredients & Substitutions:
- Self-raising flour: You can substitute with all-purpose flour plus 1.5 teaspoons of baking powder per 100g.
- Caster sugar: Granulated sugar works too, but caster sugar gives a finer texture.
- Unsalted butter: Margarine can be used for a lighter sponge.
- Strawberry jam: Raspberry or mixed berry jam are excellent alternatives.
Ingredients:
For the Sponge:
- 200g self-raising flour
- 200g caster sugar
- 200g unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 100g unsalted butter, softened
- 200g icing sugar, sifted
- 1 teaspoon vanilla extract
- 3-4 tablespoons strawberry jam
- Fresh berries (optional, for decoration)
- Icing sugar, for dusting (optional)
How Much Time Will You Need?
- Total time: 1 hour
- Prep time: 20 minutes
- Cook time: 20-25 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 kcal
- Tools needed: Two 8-inch round cake tins, electric mixer (optional), mixing bowls, spatula.
Step-by-Step Instructions:
1. Prepare Your Tins and Oven
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake tins with baking parchment. This ensures your cake doesn’t stick and bakes evenly.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step incorporates air, making your sponge incredibly light.
3. Add Eggs and Vanilla
Gradually beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract to enhance the flavor of your cake.
4. Fold in Flour
Gently fold in the self-raising flour until just combined. Be careful not to overmix, as this can make your sponge tough.
5. Divide and Bake
Divide the batter evenly between your prepared cake tins. Bake for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
6. Cool the Cakes
Once baked, let the cakes cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely. This prevents them from breaking.
7. Make the Buttercream
While the cakes cool, beat the softened butter until creamy. Gradually add the sifted icing sugar and vanilla extract, beating until light and fluffy.
8. Assemble Your Victoria Sponge
Once completely cool, place one cake layer on your serving plate. Spread an even layer of strawberry jam over it, then top with the buttercream. Carefully place the second cake layer on top.
9. Finish and Serve
Dust the top of your Classic Victoria Sponge with a little icing sugar, if desired, and arrange fresh berries for a beautiful finish. Slice and enjoy your delicious cake recipes for tea time.
Variation Ideas:
- Lemon Victoria Sponge: Add the zest of one lemon to the sponge batter and a little lemon juice to the buttercream.
- Chocolate Victoria Sponge: Substitute 20g of flour with cocoa powder for a rich chocolate flavor.
- Cream Cheese Filling: Replace the buttercream with a cream cheese frosting for a tangy twist.
- Fruit Compote: Use a homemade fruit compote instead of jam for extra freshness.
Storage Instructions:
Store your Classic Victoria Sponge at room temperature in an airtight container for up to 2-3 days. If it’s a very warm day, you might want to refrigerate it, but bring it back to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Q: Why did my cake sink in the middle?
A: This usually happens if the oven door was opened too soon or the cake was underbaked. Ensure your oven temperature is accurate.
Q: Can I make this cake ahead of time?
A: You can bake the sponge layers a day in advance and store them airtight. Assemble the cake just before serving for the freshest taste.
Q: My buttercream is too runny. What should I do?
A: Add more sifted icing sugar, a tablespoon at a time, until it reaches the desired consistency. Ensure your butter wasn’t too soft.
Q: What’s the difference between caster sugar and granulated sugar?
A: Caster sugar is finer than granulated sugar, dissolving more easily and creating a lighter texture in cakes.
Q: Can I use frozen berries for decoration?
A: While you can, fresh berries are recommended for their appearance and firm texture. Frozen berries can become watery when thawed.
Q: Why is my sponge tough?
A: Overmixing the batter after adding the flour can develop the gluten too much, resulting in a tough sponge. Mix until just combined.