Experience the delightful charm of a Victoria sponge cake, a timeless British dessert that embodies simplicity and elegance. This light and airy cake, filled with luscious cream and jam, is perfect for afternoon tea or any celebration. With its buttery flavor and soft texture, this cake is sure to impress your family and friends. Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients
– 200g unsalted butter, softened
– 200g caster sugar
– 4 large eggs
– 200g self-raising flour
– 1 tsp baking powder
– 2 tbsp milk
– 200ml double cream
– 100g raspberry jam
– Icing sugar for dusting
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 25 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 320
– Protein: 3g
– Carbohydrates: 35g
– Fat: 18g
– Fiber: 1g
Step-by-Step Cooking Process
1. Preheat your oven to 180°C (350°F).
2. Grease and line two 20cm (8-inch) round cake pans.
3. In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
4. Gradually add the eggs, one at a time, mixing well after each addition.
5. Sift in the self-raising flour and baking powder, then fold gently.
6. Add the milk to achieve a smooth batter consistency.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25 minutes or until golden and a skewer comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks.
10. Once cooled, spread jam on one cake layer and whipped cream on top before sandwiching with the second layer.
Alternative Ingredients
You can substitute the raspberry jam with strawberry or apricot jam, and for a lighter version, use Greek yogurt instead of double cream.
Serving and Pairings
This Victoria sponge cake pairs beautifully with a cup of tea or coffee. Serve with fresh berries or a dollop of clotted cream for an extra treat.
Storage and Reheating
Store any leftovers in an airtight container at room temperature for up to three days. This cake is best enjoyed fresh but can be frozen for up to a month. To reheat, allow it to thaw at room temperature.
Cooking Mistakes
- Not measuring ingredients accurately can affect the texture.
- Overmixing the batter may result in a dense cake.
- Opening the oven door too soon can cause the cake to collapse.
- Using cold eggs can lead to an uneven batter.
- Not allowing the cakes to cool completely before frosting can result in melted cream.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Consider using a scale for precise measurements.
- Experiment with different fillings like lemon curd or chocolate ganache.
- Dust with icing sugar just before serving for a nice presentation.
FAQs
What makes a Victoria sponge cake unique?
The Victoria sponge cake is renowned for its light texture and simple ingredients, traditionally made with equal weights of butter, sugar, flour, and eggs. It’s typically filled with jam and cream, a true British classic.
Can I use margarine instead of butter?
Yes, margarine can be used as a substitute for butter, but it may alter the flavor and texture slightly. For the best results, stick to unsalted butter.
How do I know when my cake is done?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake.
Can I make this cake in advance?
Absolutely! You can bake the cakes ahead of time, store them in an airtight container, and assemble them closer to serving time for the best freshness.
What is the best way to serve a Victoria sponge cake?
Serve the cake at room temperature, ideally with a cup of tea. You can also add seasonal fruits or a side of cream for a delightful combination.
Conclusion
The Victoria sponge cake is a delightful treat that never goes out of style. Its lightness and simplicity make it a perfect dessert for any occasion. Whether enjoyed at tea time or as a sweet end to a meal, this cake is sure to be a favorite. Try this recipe and bring a taste of tradition to your table!
Victoria Sponge Cake
Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 200 ml double cream
- 100 g raspberry jam
- Icing sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and line two 20cm (8-inch) round cake pans.
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
- Gradually add the eggs, one at a time, mixing well after each addition.
- Sift in the self-raising flour and baking powder, then fold gently.
- Add the milk to achieve a smooth batter consistency.
- Divide the batter evenly between the prepared pans.
- Bake for 25 minutes or until golden and a skewer comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks.
- Once cooled, spread jam on one cake layer and whipped cream on top before sandwiching with the second layer.
Nutrition
