Craving a sweet, tender treat? The Classic Victoria Sponge is a simple cake recipe perfect for any occasion, offering a delightful combination of light sponge, sweet jam, and creamy filling. This easy-to-make cake proves that delicious baking doesn’t need to be complicated.
Key Ingredients & Substitutions:
- Butter: Use unsalted butter, softened. Margarine can be used as a substitute.
- Sugar: Caster sugar works best for its fine texture. Granulated sugar is an acceptable alternative.
- Eggs: Large eggs at room temperature are ideal.
- Flour: Self-raising flour is key for a light sponge. If you only have all-purpose flour, add 1.5 teaspoons of baking powder per 150g (1 cup) of flour.
- Jam: Raspberry jam is traditional, but strawberry or mixed berry jam works beautifully.
- Cream: Double cream for a rich filling. Whipping cream can be used for a lighter option.
Ingredients:
For the Sponge:
- 200g (7 oz) unsalted butter, softened
- 200g (7 oz) caster sugar
- 4 large eggs, at room temperature
- 200g (7 oz) self-raising flour, sifted
- 1 teaspoon vanilla extract
For the Filling:
- 100g (3.5 oz) good quality raspberry jam
- 200ml (7 fl oz) double cream
- 1 tablespoon icing sugar (optional, for dusting)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 kcal
- Tools Needed: 2 x 20cm (8 inch) round cake tins, electric mixer (optional but recommended), mixing bowls, spatula, wire rack.
Step-by-Step Instructions:
1. Prepare Your Tins and Oven
Preheat your oven to 180°C (350°F / Gas Mark 4). Grease and line the bases of two 20cm (8-inch) round cake tins with baking parchment. This prevents sticking and ensures your simple cake recipe comes out perfectly.
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. You’re building the foundation for a delicious simple cake.
3. Add Eggs and Vanilla
Gradually beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. If the mixture looks like it’s starting to curdle, add a tablespoon of your sifted flour to help bring it back together.
4. Fold in Flour
Gently fold in the sifted self-raising flour using a spatula or a large metal spoon. Be careful not to overmix, as this can develop the gluten and make your simple cake tough. Mix just until no streaks of flour remain.
5. Divide and Bake
Divide the mixture evenly between your two prepared cake tins. Smooth the tops with the back of a spoon. Bake for 20-25 minutes, or until the sponges are golden brown, spring back when lightly touched, and a skewer inserted into the center comes out clean.
6. Cool the Sponges
Once baked, remove the cakes from the oven and let them cool in their tins for 5-10 minutes. Then, carefully turn them out onto a wire rack to cool completely. Ensure they are fully cool before assembling.
7. Assemble the Victoria Sponge
Once cooled, place one sponge onto your serving plate or stand. Spread a generous layer of raspberry jam evenly over this sponge. Next, whip the double cream until it holds soft peaks and spread it over the jam.
8. Finish and Serve
Carefully place the second sponge on top of the cream. Lightly dust with icing sugar, if desired, before serving. You’ve now mastered this simple cake recipe!
Variation Ideas:
- Lemon Twist: Add the zest of one lemon to the sponge batter for a citrusy flavor.
- Chocolate Victoria: Replace 20g (0.7 oz) of flour with cocoa powder for a chocolatey sponge.
- Berry Burst: Use a mix of fresh berries like strawberries or blueberries in the cream filling for extra freshness.
- Custard Cream: For a denser filling, use a thick vanilla custard instead of whipped cream.
Storage Instructions:
Store your Classic Victoria Sponge in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best texture. This simple cake recipe is always best enjoyed fresh.
Frequently Asked Questions (FAQ):
Q: Can I make this cake ahead of time?
A: You can bake the sponges a day in advance and store them airtight. Assemble the cake just before serving for the freshest taste.
Q: Why did my cake sink in the middle?
A: This often happens if the oven door is opened too early, the oven temperature is too low, or if the batter was overmixed. Ensure your leavening agent is fresh.
Q: What if I don’t have self-raising flour?
A: Use all-purpose flour and add 1.5 teaspoons of baking powder per 150g (1 cup) of flour.
Q: Can I freeze the Victoria Sponge?
A: It’s best to freeze the plain sponges before filling. Wrap them tightly in plastic wrap and foil; they’ll keep for up to 1 month. Thaw at room temperature before assembling.
Q: How do I know when the butter and sugar are “light and fluffy”?
A: The mixture should be pale in color and significantly increased in volume. This indicates enough air has been incorporated for a light simple cake.
Q: Can I use a different size tin?
A: Adjust baking time accordingly. For smaller tins, reduce the time; for larger tins, increase it. Aim for a golden-brown color and a clean skewer test.