Victoria Sponge Cake was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. The Victoria Sponge Cake is generally filled with jam with a dusting of sugar over the top. In England, you will find this well-risen, sugar-dusted layer cake in every coffee shop, café and bakery you walk into.
If you are in a hurry to make this cake, you can place all the ingredients in a food processor and mix it quickly . Make sure all the ingredients for the cake and buttercream should ideally be at room temperature. Take your butter out of the fridge and let it soften at room temperature overnight. You can find how to make a eggless version of this cake here.
The preserves are a prominent feature of this cake, so make sure they are the best you use in this recipe. When I decided to make this Victoria Sponge Cake, I cannot wait to open the jar of Strawberry spread from Pushpita’s-homemade food . I love all her products because it’s homemade, preservative free which makes these products much sought after by her buyers. Recipe adopted from Here.
IngredientsFor the cake:
- 225gm all purpose flour
- 225gm caster sugar, plus a little extra for dusting the finished cake
- 225gm white butter at room temperature, plus a little extra to grease the tins
- 4 nos eggs
- 2 tsp baking powder
- 2tbsp milk to loosen the batter
- a pinch of salt
For filling & decorating
- good-quality strawberry or raspberry jam
- whipped double cream
- powdered sugar for dusting
InstructionsFor the cake:
- Preheat the oven to 180C and grease and line two 20cm /8 inch cake tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
- Shift the all purpose flour, salt and baking powder twice so that it gets mix evenly.
- Place the sugar and butter in a food processor and mix till smooth . Then add the eggs one by one and mix properly. Now add the dry ingredients alternatively with milk and mix thoroughly, but be careful not to over mix. The finished mixture should fall off a spoon easily.
- Divide the mixture evenly between the tins and use a spatula to gently smooth the surface of the cakes.
- Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack. Set aside to cool completely.
- To assemble the cake, Spoon on strawberry preserves . Top with a generous layer of whipped cream, then the second layer of cake. Dust with powdered sugar and serve with hot tea.
- Cooled cake layers can be wrapped in plastic wrap and aluminum foil and stored in the freezer for a month or two. Thaw at room temperature, then decorate with spread and whipped cream and serve.