Victoria Sponge Cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam!
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Ingredients
For the Cake:
1 cup (200g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 3/4 cups (225g) self-raising flour
2 tsp baking powder
2 tbsp milk
For the Filling:
1/2 cup (150g) strawberry or raspberry jam
1 cup (240ml) heavy cream, whipped to soft peaks
For the Decoration:
Powdered sugar, for dusting
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
2. Make the Cake Batter:
– In a large bowl, cream together the softened butter and sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– Stir in the vanilla extract.
– Sift the self-raising flour and baking powder together, then fold them into the mixture using a spatula. Be careful not to overmix.
– Add the milk and gently mix until the batter is smooth and has a dropping consistency.
3. Bake the Cakes:
– Divide the batter evenly between the two prepared cake pans.
– Smooth the tops with a spatula.
– Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
– Remove from the oven and let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
4. Assemble the Cake:
– Once the cakes are completely cool, place one layer on a serving plate.
– Spread the jam evenly over the top of this layer.
– Next, spread the whipped cream over the jam layer.
– Place the second cake layer on top to sandwich the filling.
5. Decorate: Dust the top of the cake with powdered sugar just before serving.
Tips:
– Make sure the cakes are completely cool before adding the cream filling to prevent it from melting.
– You can use other fruit jams, like raspberry or blackcurrant, for a different flavor.
– To add a touch of elegance, you could also decorate the top with fresh berries.
Enjoy your British Cream Cake with a cup of tea! See less
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INGREDIENTS
- 2 Cups self raising flour
- 4 eggs
- 250g butter
- 1 tbs vanilla essence
- 1/3 cup milk
- 1 cup sugar
VICTORIA SPONGE CAKE INSTRUCTIONS:
1 ) Mix butter n sugar till light n fluffy
2 ) Add beaten eggs
3 ) Add flour
4 ) Add vanilla essence + milk
5 ) Beat till well incorporated
6 ) When cakes are cooled Sandwich them with strawberry jam. Decorate as desired
7 ) Enjoy
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Source: Margret Chibamu
