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This classic Victoria Sponge Cake brings the essence of British teatime tradition to your home with its delicate layers of airy sponge, sweet raspberry jam, and pillowy whipped cream. The simple elegance of this cake has made it a staple at afternoon teas across the United Kingdom for generations, and now you can recreate this beloved treat with ingredients you likely already have on hand.
I first made this Victoria Sponge when hosting an English-themed garden party, and it disappeared faster than any other dessert on the table. Now it's my go-to recipe whenever I want something elegant but unfussy that pairs perfectly with afternoon tea.
Ingredients
For the Victoria Sponge
- All purpose flour: creates the foundation for this light cake
- Baking powder: provides the perfect rise for a fluffy texture
- Fine sea salt: enhances all the flavors
- Unsalted butter: at room temperature for proper creaming
- Granulated sugar: for sweetness without being overpowering
- Large eggs: at room temperature for better incorporation
- Pure vanilla extract: for that classic flavor
- Whole milk: adds moisture and richness
For the Filling
- Heavy whipping cream: whipped to soft peaks for a luxurious filling
- Granulated sugar: to lightly sweeten the cream
- Raspberry jam: provides the perfect tangy contrast
- Powdered sugar: for dusting gives that professional finish
- Fresh berries: add color and a beautiful presentation
Step-by-Step Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and prepare two 9inch cake pans by greasing them thoroughly and lining with parchment paper. This step is crucial for clean release of these delicate cakes. Set up your ingredients in advance as this cake comes together quickly.
- Mix Dry Ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl until well combined. This aerates the dry ingredients and ensures the baking powder is evenly distributed for an even rise throughout the cake.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the room temperature butter and sugar with an electric mixer. Start at low speed and gradually increase to high, beating until the mixture becomes noticeably lighter in color and fluffy in texture. This process incorporates air into the batter, which is essential for a light sponge.
- Add Eggs and Flavorings:
- Beat in the eggs one at a time, thoroughly incorporating each egg before adding the next. Be sure to scrape down the sides of the bowl between additions to ensure everything is evenly mixed. After all eggs are incorporated, add the vanilla extract and milk, mixing until just combined.
- Incorporate Flour Mixture:
- Add the dry ingredients to your wet mixture and mix at low speed initially, then increase to medium until just combined. Overmixing at this stage can develop gluten and result in a tough cake, so stop as soon as you no longer see dry flour.
- Bake with Care:
- Divide the batter equally between your prepared pans and smooth the tops gently. Place in the center rack of the oven and resist the urge to open the door for at least 20 minutes. After this time, check for doneness by gently touching the center if it springs back, verify with a toothpick. Total baking time should be between 20 to 25 minutes.
- Cool Properly:
- Allow the cakes to cool in the pans on a wire rack for 15 minutes before carefully removing them from the pans to cool completely. Patience is key here as assembling with warm cakes will melt your cream filling.
- Assemble Your Masterpiece:
- Once completely cooled, whip your cream with sugar until soft peaks form. Place one cake layer on your serving plate, spread with raspberry jam, then top with the whipped cream. Gently place the second layer on top, dust with powdered sugar, and decorate with fresh berries before serving.
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This cake reminds me of my grandmother's kitchen, where she would always have a Victoria Sponge waiting when we visited. The first time I made it myself, I discovered that the secret truly lies in the quality of butter you use. European style butter with its higher fat content creates an exceptional texture.
The History Behind Victoria Sponge
The Victoria Sponge was named after Queen Victoria, who was known to enjoy a slice with her afternoon tea. Originally, this cake would have been filled with just jam, but modern versions typically include whipped cream as well. This cake became the benchmark by which baking skills were measured in British households throughout the 19th and 20th centuries. The simplicity of ingredients highlights the importance of technique in traditional British baking, where the lightness of the sponge was prized above elaborate decorations.
Storage Tips
The unfilled sponge cakes can be made ahead and stored in an airtight container at room temperature for up to two days. Once filled with cream, the cake must be refrigerated and is best eaten within 24 hours. For longer storage, you can freeze the unfilled sponge layers wrapped individually in plastic wrap and aluminum foil for up to 3 months. Thaw completely at room temperature before filling and serving.
Variations to Try
This versatile recipe can be adapted in numerous ways. Try strawberry jam instead of raspberry for a slightly sweeter profile. For special occasions, add a tablespoon of lemon zest to the batter and use lemon curd instead of jam. During summer months, macerate fresh berries with a little sugar and use them between the layers for a fresher take on this classic. You can also replace the powdered sugar dusting with a thin layer of fondant for a more formal presentation.
Frequently Asked Questions
- → What makes a Victoria Sponge Cake fluffy?
The combination of properly creamed butter and sugar, along with the right amount of baking powder, helps create a fluffy and airy texture.
- → Can I use a different jam for the filling?
Yes, you can substitute raspberry jam with other flavors such as strawberry or apricot for a personalized touch.
- → How do I store a finished Victoria Sponge Cake?
Store the cake in an airtight container in the fridge for up to two days. Let it come to room temperature before serving for the best texture and flavor.
- → Can I make this cake in advance?
Yes, you can bake the sponges a day in advance. Assemble the cake with the filling just before serving to ensure freshness.
- → What is the best way to whip cream for the filling?
Use chilled heavy cream and beat it on medium speed until soft peaks form. Adding a small amount of sugar enhances the sweetness.