Traditional Victoria Sponge Cake
The Traditional Victoria Sponge Cake is a classic British dessert consisting of two layers of sponge cake sandwiched together with a layer of jam and whipped cream. It's named after Queen Victoria, who was known to enjoy a slice of this cake with her afternoon tea. The cake is typically light, fluffy, and made with equal parts of butter, sugar, eggs, and flour. It's often served dusted with powdered sugar on top and is a beloved treat for various occasions, from afternoon tea to celebrations.
The main ingredients in a Traditional Victoria Sponge Cake:
1. Butter: Provides richness and flavor to the cake.
2. Sugar: Sweetens the cake and helps with its texture.
3. Eggs: Contribute to the structure and moisture of the cake.
4. Flour: Usually all-purpose flour, providing the base and structure for the cake.
5. Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
6. Jam: Often raspberry or strawberry jam is used as a filling between the cake layers.
7. Whipped Cream: Serves as another layer within the cake and adds a creamy element to the taste.
These basic ingredients come together to create a delicate and delicious sponge cake, often served with a dusting of powdered sugar on top.
INGREDIENTS
To make this traditional Victoria Sponge Cake, you will need :
For the cakes:
- 1 cup / 2 sticks (226 grams) unsalted butter, softened to room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 4 large eggs, room temperature
- 3 teaspoons good vanilla extract
- 1 cup (236 ml) milk, room temperature
- 2 3/4 cups (390 grams) all-purpose flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon salt
For the filling:
- 1/2 cup (118ml) heavy whipping cream, cold
- 1 cup (285 grams) strawberry jam
- 1 teaspoon powdered sugar
INSTRUCTIONS
Preheat oven to 350°F/175°C.
Grease 2 round, 8-inch (20 cm) cake pans with butter and line the bottom parchment/baking paper.
Add the butter and sugar to a mixing bowl or stand mixer. Beat on high until the butter is lighter in color. Beat in the eggs one at a time until mixed. Mix in the vanilla.
To a separate bowl, sift the flour, baking powder and salt.
Add 1/3 of dry mix to the wet and mix on slow until incorporated. Add 1/3 milk and mix. Repeat until all the dry and wet mixes are used and the batter is smooth.
Divide the batter evenly between the 2 pans and smooth the top.
Bake for 30-40 minutes until they are evenly golden brown and pulled away slightly from the side of the pan.
A toothpick should come out clean when inserted into the center.. Baking time will depend on our oven and the color of the pans. I used light colored pans, baking time may be shorter with dark pans.
After removing from the oven, allow to cool for 10 minutes in the pan.
Turn out onto cooling racks and carefully peel away the paper if it is stuck to the cakes. Cool completely.
Whip the heavy cream until it stands in stiff peaks.
With the flat side of one of the cakes facing up, spread the jam/jelly evenly over the top.
Spread 3/4 of the cream over the jam, leaving a little border. Add the rest of the cream to a tiptop bag and snip off a corner. Pipe around the edge to give a pretty edge. This step can be skipped if you want to just spread the cream up to the edges.
Carefully place the other cake on top with the flat side up. Dust with a light sprinkling of powdered/confectioners sugar.
Enjoy your traditional Victoria Sponge Cake.
Recipe by Janette from culinaryginger
