Victoria Sponge Cake
A classic British vanilla sponge cake sandwiched with strawberry jam & whipped cream filling, decorated with fresh strawberries, and finished with a light dusting of icing sugar. Perfect for those days where you don't feel like making a fancy cake!
For the sponge cake
- 200 g (1 cup minus 2 tbsp) Unsalted Butter, softened to room temp
- 200 g (1 cup) Caster sugar
- 4 Eggs UK-medium (weight of eggs without shell=196 g)
- 200 g (about 1 1/2 cup + 1 tbsp) Plain flour/All purpose flour
- 1 tsp Vanilla extract
- 1/2 tsp salt
- 2 tsp (8 g) Baking powder
For the filling
- 175 g (1/2 jar) Strawberry jam
- 250 ml Whipping cream
- 1-2 tbsp Icing sugar/powdered sugar
- 1 tbsp Icing sugar/powdered sugar
- Fresh Strawberries
MAKING THE SPONGE
- Preheat the Fan oven to 155°C/311°F (For a conventional oven: 175°C/347°F).
- Prepare two 7-inch round cake pans (grease and line with baking paper). Line the bottom and sides of the pans with baking paper as we need smooth sides of the cake.
- In a medium bowl, sift together plain flour, salt and baking powder. Whisk them to mix well and set them aside.
- In a large mixing bowl, add unsalted softened butter and caster sugar, and cream them together until light and fluffy by using an electric hand mixer for about 2-3 minutes.
- Now add the vanilla extract and eggs one at a time and beat after each addition until well-combined. Scrape down the sides and bottom of the bowl as needed.
- Gradually add the dry ingredients (in two batches) and beat on low after each addition until just combined (don’t over mix the batter after adding dry ingredients).
- Divide the batter into the two cake pans equally. Flatten the top of the batter with a spatula or spoon.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre of the cake comes out clean and the cake top is nicely golden brown. Don’t overbake it.
- Remove from the oven and let it rest in the pans for 10-15 minutes. After that use a spreader knife to run around the edges of the cake pan to release the cake easier and flip it over onto a wire rack to cool completely. You can make 2 cakes a day before and cover them in plastic wrap and keep them in the fridge since it's very easy to assemble the cake if they are cool enough.
MAKING WHIPPED CREAM
- Chill the bowl and beater attachment in the fridge for 30minutes (stainless steel bowl is the best for whipping cream).
- Pour the whipping cream (chilled) into the bowl, add in icing sugar then start beating at slow speed (for 1 minute) then increase the speed from slow to medium and continue beating until stiff peak forms, it will take approximately 5 minutes. A stiff peak means if you turn your bowl upside down, it will not fall out.
- Place the one cake on a plate or a cake stand. If it has a dome on top, you can level it off with a sharp knife so that the top layer can stack on it properly.
- Spread the homemade strawberry jam onto it. You can use the store-bought jam if you want.
- Spread the whipped cream over the jam.
- Place the other sponge cake on top and decorate with fresh strawberries and finally dust with icing sugar.
- Serve immediately.
- Store any leftovers in the fridge and eat within 2-3 days.