You’re about to discover a truly delightful classic cake recipe: the Victoria Sponge. This timeless cake is surprisingly simple to bake, offering a light, fluffy texture and a perfect balance of sweet fruit and cream. You’ll love making this iconic treat.
Key Ingredients & Substitutions:
- Self-raising flour: You can make your own by adding 2 teaspoons of baking powder to every 150g of plain flour.
- Caster sugar: Granulated sugar works too, but caster sugar gives a finer crumb.
- Unsalted butter: Margarine can be used for a slightly different texture.
- Eggs: No substitutes are recommended for this classic cake recipe.
- Strawberry jam: Raspberry jam or any fruit preserve you prefer is excellent.
- Double cream: Whipped coconut cream can be a dairy-free alternative.
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:
- 150g strawberry jam
- 200ml double cream
- 1 tablespoon icing sugar, plus extra for dusting
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 8 slices
- Calories per serving: Approx. 450 calories
- Tools needed: Two 20cm (8-inch) round cake tins, electric mixer, mixing bowls, wire rack.
Step-by-Step Instructions:
1. Prepare Your Tins and Oven
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour your two 20cm cake tins, or line them with baking parchment. This ensures your classic cake recipe bakes beautifully without sticking.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and caster sugar using an electric mixer until the mixture is light and fluffy. This step incorporates air, making your sponge wonderfully light.
3. Add Eggs and Vanilla
Gradually beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. If the mixture looks like it’s curdling, add a spoonful of flour to stabilize it.
4. Fold in the Flour
Gently fold in the self-raising flour using a spatula or a large metal spoon until just combined. Be careful not to overmix, as this can make the sponge tough. You’re aiming for a smooth, airy batter.
5. Divide and Bake
Divide the batter evenly between your prepared cake tins. Smooth the tops gently. Bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
6. Cool the Sponges
Once baked, let the cakes cool in their tins for about 5 minutes. Then, turn them out onto a wire rack to cool completely. This is crucial before you assemble your classic cake recipe.
7. Prepare the Cream
While the cakes cool, whip the double cream with the tablespoon of icing sugar until it forms soft peaks. Don’t over-whip, or it will become stiff and grainy.
8. Assemble Your Victoria Sponge
Once the cakes are fully cooled, place one sponge on a serving plate. Spread the strawberry jam evenly over the top, then generously spoon the whipped cream over the jam. Carefully place the second sponge on top.
9. Finish and Serve
Dust the top of your classic Victoria Sponge cake with a little extra icing sugar. Slice and serve immediately. Enjoy this timeless and comforting dessert!
Variation Ideas:
- Lemon Victoria Sponge: Add the zest of one lemon to the batter and a squeeze of lemon juice to the jam.
- Chocolate Swirl: Swirl 2 tablespoons of melted chocolate into half the batter before dividing into tins.
- Fruit Topping: Decorate with fresh berries like raspberries or strawberries before serving.
Storage Instructions:
Store your Victoria Sponge cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
Why did my cake sink in the middle?
This often happens if the oven door was opened too early or if the cake wasn’t fully baked. Ensure your oven temperature is accurate and resist opening the door during baking.
Can I make this cake ahead of time?
You can bake the sponges a day in advance and store them unfrosted in an airtight container. Assemble the cake just before serving for the freshest taste and texture.
What kind of flour is best for Victoria Sponge?
Self-raising flour is ideal as it already contains baking powder, giving the cake its characteristic light and airy texture. It’s perfect for this classic cake recipe.
How do I know if my butter is softened enough?
Softened butter should be pliable but still hold its shape. If you press it, your finger should make an indentation easily. Avoid melted butter.
Can I freeze Victoria Sponge cake?
You can freeze the unfrosted sponges for up to 1 month. Wrap them tightly in plastic wrap and then foil. Thaw at room temperature before assembling with fresh jam and cream.
My cake stuck to the tin, what went wrong?
You likely didn’t grease and flour the tins thoroughly enough, or the lining parchment wasn’t covering all surfaces. Proper preparation is key for this classic cake recipe.