Victoria Sponge Cake
Indulge in the timeless delight of a Victoria Sponge Cake, a quintessential British dessert that beautifully balances light, fluffy sponge with sweet jam and cream. Ideal for afternoon tea or any celebration, this cake will impress your guests with its simplicity and elegance. Follow our recipe to create this delicious treat that embodies the spirit of traditional baking.
Ingredients
– 225g unsalted butter, softened
– 225g caster sugar
– 4 large eggs
– 225g self-raising flour
– 1 tsp baking powder
– 2 tbsp milk
– Raspberry or strawberry jam
– Whipped cream
– Icing sugar for dusting
Servings and Cooking Time
This recipe serves 8. Preparation time is 20 minutes, and cooking time is 25 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 300 calories, 15g fat, 38g carbohydrates, 2g protein, and 1g fiber. This nutritional information is based on a standard slice of cake.
Step-by-Step Cooking Process
1. Preheat the oven to 180°C (350°F).
2. Grease and line two 20cm (8-inch) round cake tins.
3. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Sift in the self-raising flour and baking powder.
6. Fold the ingredients together gently until combined.
7. Add milk to achieve a smooth batter consistency.
8. Divide the batter evenly between the prepared tins.
9. Bake in the preheated oven for 25 minutes, or until golden and a skewer comes out clean.
10. Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute unsalted butter with margarine or use gluten-free flour for a gluten-free version. Additionally, feel free to replace the jam with your favorite flavor or use fresh fruits for a twist.
Serving and Pairings
Serve your Victoria Sponge Cake with a dollop of whipped cream and fresh berries on the side. It pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon treat.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Thaw at room temperature before serving.
Cooking Mistakes
- Not measuring ingredients accurately can affect the cake’s texture.
- Overmixing the batter can make the cake dense.
- Underbaking will result in a soggy center.
- Using cold eggs can hinder proper mixing.
- Skipping the cooling step can lead to a messy assembly.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Check the cake for doneness a few minutes before the end of the baking time.
- For a richer flavor, add a splash of vanilla extract to the batter.
- Dust with icing sugar just before serving for a beautiful finish.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Just add the jam and cream before serving.
What can I do if my cake is too dry?
If your cake turns out dry, try brushing it with a simple syrup made of equal parts sugar and water to add moisture.
Can I use frozen fruit in the cake?
Yes, frozen fruit can be used, but make sure to thaw and drain excess liquid to prevent the batter from becoming too wet.
What is the best way to frost the cake?
For a classic look, spread the whipped cream evenly on one layer, add jam, then top with the second layer. Dust with icing sugar.
How can I make this cake more flavorful?
Consider adding lemon zest or almond extract to the batter for added depth of flavor.
Conclusion
The Victoria Sponge Cake is a delightful treat that is both simple to make and wonderfully satisfying. Its light sponge and sweet filling make it a favorite for any occasion. Whether served at tea time or a special celebration, this cake is sure to please everyone.
Victoria Sponge Cake
Ingredients
- 225 g unsalted butter softened
- 225 g caster sugar
- 4 large eggs
- 225 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Raspberry or strawberry jam
- Whipped cream
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F).
- Grease and line two 20cm (8-inch) round cake tins.
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour and baking powder.
- Fold the ingredients together gently until combined.
- Add milk to achieve a smooth batter consistency.
- Divide the batter evenly between the prepared tins.
- Bake in the preheated oven for 25 minutes, or until golden and a skewer comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack.
