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Victoria Sponge
A quintessential British cake, the Victoria Sponge features two light and airy sponge layers generously filled with sweet strawberry jam and whipped cream, often dusted with powdered sugar. It's a timeless classic, famously named after Queen Victoria.
đ§ Ingredienser
- 200 g Unsalted butter, softened(Ensure butter is at room temperature for optimal creaming.)
- 200 g Caster sugar(Caster sugar dissolves more easily than granulated.)
- 4 Large eggs(Room temperature eggs incorporate better into the batter.)
- 200 g Self-raising flour(Sifted to ensure a lighter cake.)
- approx. 150 g Strawberry jam(Use a good quality jam for best flavor.)
- 150 ml Double cream (heavy cream)(Whipped to stiff peaks.)
- for dusting Powdered sugar (icing sugar)(Optional, for finishing.)
đšâđł Instruktioner
- 1
Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
â±ïž 5 minutes - 2
In a large bowl, cream together the softened butter and caster sugar using an electric mixer or a wooden spoon until the mixture is pale, light, and fluffy. This process, known as creaming, incorporates air which is crucial for a light cake texture. Scrape down the sides of the bowl occasionally.
â±ïž 5-7 minutes - 3
Gradually beat in the eggs, a little at a time, mixing well after each addition. If the mixture looks like it might curdle, add a tablespoon of the sifted flour with each egg addition.
â±ïž 3-5 minutes - 4
Sift the self-raising flour over the wet ingredients and gently fold it in using a large metal spoon or spatula until just combined. Be careful not to overmix, as this can make the cake tough. The batter should be of a dropping consistency.
â±ïž 2-3 minutes - 5
Divide the batter evenly between the two prepared cake tins. Smooth the tops with the back of a spoon.
â±ïž 1 minute - 6
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown, have slightly pulled away from the sides of the tins, and a skewer inserted into the center comes out clean. The cakes should spring back when lightly pressed.
â±ïž 20-25 minutes - 7
Leave the cakes to cool in their tins for 5 minutes before carefully turning them out onto a wire rack to cool completely. Ensure they are fully cool before filling.
â±ïž 10 minutes (plus cooling time) - 8
Whip the double cream until it forms stiff peaks. Spread the strawberry jam evenly over the surface of one cake layer. Top with the whipped cream. Gently place the second cake layer on top.
â±ïž 5 minutes - 9
Dust the top of the cake with powdered sugar, if desired, using a fine sieve. Slice and serve.
â±ïž 1 minute
đĄ Proffstips
- âFor an 'all-in-one' method, you can place all the cake ingredients (except jam and cream) into a bowl and beat for 2 minutes until smooth, then proceed to baking.
- âThis cake is famously said to be Queen Victoria's favorite.
- âPerfect for serving with a pot of tea during afternoon tea.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Replace the whipped cream with a layer of buttercream frosting.
- Add fresh berries, such as raspberries or sliced strawberries, on top of the cream before adding the second sponge layer.