How to Make a Traditional Victoria Sponge Cake

A Victoria Sponge Cake is a classic British dessert, named after Queen Victoria, who is said to have enjoyed a slice with her afternoon tea. This light and fluffy cake consists of two layers of sponge, filled with jam and whipped cream or buttercream. It’s simple to make, yet delicious and elegant enough to serve for any occasion.

Ingredients:

For the Sponge Cake:

• 200g (7 oz) unsalted butter, softened
• 200g (7 oz) caster sugar (superfine sugar)
• 4 large eggs, at room temperature
• 200g (7 oz) self-raising flour, sifted
• 1 tsp baking powder (optional, for extra rise)
• 1 tsp vanilla extract
• 2 tbsp milk (to loosen the batter, optional)

For the Filling:

• 100g (3.5 oz) raspberry or strawberry jam (or any other fruit jam of your choice)
• 300ml (10 fl oz) double cream or whipped cream, whipped until firm (optional: sweeten with a little icing sugar or vanilla)

For the Decoration:

• Icing sugar (for dusting)

Method:

Step 1: Preheat the Oven

Start by preheating your oven to 180°C (350°F) for conventional ovens or 160°C (320°F) for fan ovens. Line two 20cm (8-inch) round cake tins with baking parchment or grease them with butter and lightly flour them.

Step 2: Make the Sponge Cake Batter

In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is pale and fluffy. You can do this with a hand mixer, stand mixer, or by hand with a wooden spoon. This process usually takes about 5 minutes.

Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.

Next, sift the self-raising flour and baking powder (if using) into the bowl and gently fold it into the butter and sugar mixture. Use a metal spoon or spatula to fold in the flour carefully, being mindful not to deflate the batter. Add the vanilla extract and a little milk if needed to loosen the mixture to a smooth, dropping consistency.

Step 3: Divide the Batter

Once your batter is ready, divide it evenly between the two prepared cake tins. Use a spatula to smooth the tops of the batter so they bake evenly.

Step 4: Bake the Cakes

Place the cake tins in the preheated oven and bake for 20-25 minutes. The cakes should be golden brown on top, and a skewer inserted into the center should come out clean. If the cakes are slightly undercooked, return them to the oven for an additional few minutes, checking frequently.

Step 5: Cool the Cakes

Once the cakes are baked, remove them from the oven and allow them to cool in the tins for 10 minutes. Afterward, transfer the cakes to a wire rack to cool completely. This step is crucial to prevent the cake from becoming soggy when assembling.

Step 6: Prepare the Filling

While the cakes are cooling, prepare the filling. If you’re using whipped cream, make sure it is whipped to soft peaks. For a firmer filling, you can mix in a little icing sugar and vanilla extract for added sweetness and flavor.

Step 7: Assemble the Victoria Sponge

Once the cakes are fully cooled, carefully remove one cake from the wire rack and place it on a serving plate. Spread a generous layer of jam over the surface of the cake, making sure to cover it evenly.

Next, add a layer of whipped cream on top of the jam, or alternatively, you can use buttercream if you prefer a more stable filling. Place the second cake layer on top, gently pressing down to sandwich the two cakes together.

Step 8: Decorate the Cake

Dust the top of the cake with a light coating of icing sugar to finish it off. If you wish, you can also decorate the top with fresh fruit like strawberries or raspberries for an extra touch of elegance.

Tips for Perfecting Your Victoria Sponge Cake:

• Room Temperature Ingredients: Ensure your butter, eggs, and cream are at room temperature before you start. This helps the ingredients combine better, leading to a smoother batter and better texture.
• Don’t Overmix: When folding in the flour, mix until just combined. Overmixing can result in a dense cake.
• Use Fresh Eggs: Fresh eggs help the cake rise properly and give a light, airy texture.
• Optional Buttercream Filling: For a richer filling, you can make buttercream by creaming 100g (3.5 oz) unsalted butter with 200g (7 oz) icing sugar and a splash of vanilla extract.
• Serve Fresh: A Victoria Sponge is best served on the day it’s made, but it can last for 1-2 days if stored in an airtight container.

Conclusion:

The Victoria Sponge Cake is a timeless treat, with its perfect balance of light sponge, sweet jam, and creamy filling. Whether enjoyed with a cup of tea or served as the centerpiece of an afternoon gathering, this cake is sure to impress. With just a few simple ingredients and a bit of care, you can recreate this traditional favorite in your own kitchen.