Sometimes you don’t need a fancy cake to treat yourself. A simple cake is enough to make you happy. This Victoria Sponge Cake is a perfect choice for those days! Simple ingredients are used to make this moist, light and decadent cake, that takes only less than 30 minutes to bake.
This great British Classic Vanilla Sponge Cake is sandwiched with Strawberry jam and whipped cream filling, decorated with fresh strawberries, and finished with a light dusting of icing sugar. It is also known as Victoria Sandwich cake. Victoria Sponge Cake was named after Queen Victoria as it was her favourite teatime dessert. This makes the cake a perfect teatime treat!
INGREDIENTS YOU’LL NEED FOR THIS RECIPE!
This baking classic needs only a few ingredients.
FOR THE CAKE
Unsalted butter: Unsalted butter is the best to add as you can control the amount of salt in the recipe. It should be softened to room temperature.
Plain Flour/all-purpose flour: Make sure, to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
Caster Sugar: It adds sweetness.
Vanilla extract: Adds flavour
Baking powder: It is used as a leavening agent, which means they cause the cake to rise.
Eggs: Always use room temperature eggs for the best result.
Salt: A little bit of salt is used to balance the sweetness.
FOR THE FILLING
Strawberry jam: Homemade strawberry jam is the best. Check out my blog post to make a small batch of easy homemade strawberry jam. You can use good quality store-bought jam instead.
Whipping Cream/ Double Cream: It is best to use whipping cream or 35% cream (double cream) because any cream less than 35% fat content will not whip or does not work better. You can use double cream instead if you don’t have whipping cream in hand. I used whipping cream here. Whipping cream gives a smooth and creamy texture to this frosting.
Icing sugar/ powdered sugar: It sweetens the frosting and also gives a hold to the whipped cream.
Icing Sugar/ powdered sugar
PRO TIPS TO MAKE THIS RECIPE!
Always use room temperature ingredients to keep an even consistency of the batter like eggs and butter.
Always use unsalted butter as you can control the amount of salt in the recipe.
Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. Too much flour will lead to dry, dense or crumbly cake.
Sift your dry ingredients before adding them into the wet mixture that helps to combine everything evenly.
Cream the butter and sugar together for about 2 -3 minutes or until light and fluffy. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer and lighter cake.
Store any leftover cake in an airtight container in the fridge for 2-3 days.
I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!
Happy baking and eating! 😊
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!
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
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.
Store any leftovers in the fridge and eat within 2-3 days.
Victoria sponge cake, classic vanilla sponge cake, sponge cake