This Classic Victoria Sponge is a truly delightful addition to your collection of family favorite cake recipes. You’ll love creating this light and airy cake, perfect for any occasion. It’s surprisingly simple to master, even if you’re new to baking.
Key Ingredients & Substitutions
- Self-rising flour: You can substitute all-purpose flour mixed with baking powder (1.5 teaspoons per cup of all-purpose flour).
- Granulated sugar: Caster sugar works wonderfully for a finer crumb.
- Unsalted butter: Margarine can be used, but butter offers a richer flavor.
- Eggs: Make sure they are at room temperature for better incorporation.
- Jam: Strawberry or raspberry jam are traditional, but any fruit jam you enjoy will be delicious.
Ingredients
For the Sponge:
- 175g (6 oz) self-rising flour
- 175g (6 oz) granulated sugar
- 175g (6 oz) unsalted butter, softened
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Filling:
- 150g (5.3 oz) unsalted butter, softened
- 300g (10.6 oz) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
- 4-5 tablespoons strawberry or raspberry jam
For Dusting (Optional):
- Powdered sugar
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10 slices
- Tools Needed: Two 8-inch round cake pans, electric mixer (optional), parchment paper, cooling rack.
Step-by-Step Instructions
1. Prepare Your Cake Pans
Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper for easy release. This step ensures your beautiful cakes won’t stick.
2. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. An electric mixer makes this process quick and easy, creating a lovely aerated base.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring it’s fully incorporated for that classic flavor.
4. Fold in the Flour
Gently fold in the self-rising 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 two prepared cake pans. Bake for 25-35 minutes, or until a skewer inserted into the center comes out clean.
6. Cool the Cakes
Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack. Let them cool completely before assembling your Victoria Sponge.
7. Make the Buttercream
While the cakes cool, beat the softened butter until creamy. Gradually add the sifted powdered sugar, vanilla extract, and milk, beating until smooth and fluffy. You’re creating a delicious filling for your family favorite cake recipes.
8. Assemble Your Victoria Sponge
Once the cakes are completely cool, place one cake layer on your serving plate. Spread an even layer of jam over the top, then top with the buttercream. Carefully place the second cake layer on top.
9. Finish with Powdered Sugar (Optional)
Lightly dust the top of your Classic Victoria Sponge with powdered sugar, if desired. Now you have a beautiful cake ready to enjoy.
Variation Ideas
- Lemon Victoria Sponge: Add the zest of one lemon to the cake batter and a tablespoon of lemon juice to the buttercream.
- Chocolate Chip Sponge: Fold 1/2 cup of mini chocolate chips into the batter before baking.
- Fresh Fruit Filling: In addition to jam, add a layer of fresh sliced strawberries or raspberries.
Storage Instructions
You can store your Classic Victoria Sponge at room temperature in an airtight container for up to 2-3 days. If it’s a warm day, you might consider refrigerating it to keep the buttercream firm. Allow it to come to room temperature for about 30 minutes before serving again for the best texture.
Frequently Asked Questions (FAQ)
- Why did my Victoria Sponge sink in the middle? This often happens if the oven door was opened too early or if the cake was underbaked.
- Can I make this cake ahead of time? Yes, you can bake the sponges a day in advance and store them wrapped at room temperature. Assemble the cake just before serving.
- My buttercream is too stiff/runny, what do I do? If it’s too stiff, add a tiny bit more milk, a teaspoon at a time. If too runny, add more sifted powdered sugar until it reaches the desired consistency.
- What kind of jam is best for Victoria Sponge? Strawberry or raspberry jam are traditional and provide a lovely contrast to the sweet sponge and buttercream.
- Can I use all-purpose flour instead of self-rising? Yes, you can. Just add 1.5 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour used.
- How do I get my cakes to be perfectly level? You can use cake strips around your pans, or once cooled, carefully trim the domed tops with a serrated knife.