Classic Victoria Sponge Cake Recipe
This Classic Victoria Sponge Cake Recipe features two layers of sponge cake filled with jam and whipped cream, perfect for teatime.
Equipment
- oven
- Stand Mixer
- Two 6-inch round cake pans
- parchment paper
- wire cooling rack
- Rubber Spatula
Ingredients
Cake Ingredients
- 4 oz butter room temperature
- 4 oz caster sugar also known as instant dissolving sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 4 oz all-purpose flour
- 1 tablespoon cornstarch
- 1.5 teaspoon baking powder
- scant ½ teaspoon salt
- 2 tablespoon milk room temperature
Filling
- ⅓ - ½ cup cold whipping cream 36% M.F.
- ¾ - 1 tablespoon caster sugar
- ¼ teaspoon pure vanilla extract or ⅛ teaspoon pure almond extract
- ¼ cup raspberry or strawberry jam approx.
- icing sugar for decorating cake top
- fresh strawberries or raspberries for decorating cake (optional)
Instructions
Preparation
- Bring butter, eggs, and milk to room temperature.
- Preheat oven to 350°F. Prepare two 6” round cake pans.
- Apply insulated baking strips to the exterior sides of the cake pans.
- Sift the flour, cornstarch, baking powder, and salt together in a small bowl.
- Beat eggs lightly in separate prep bowls.
- Cream butter and sugar together until pale and fluffy.
- Add eggs one at a time, mixing with flour mixture to prevent curdling.
- Gently fold in the remaining flour mixture and then the milk, being careful not to overmix.
- Divide batter equally between the two prepared pans and smooth out the batter.
- Bake for approximately 20-22 minutes or until a cake tester comes out clean.
- Let cakes cool in pans for about 8-10 minutes before transferring to wire rack.
Filling and Assembly
- Beat the whipping cream until soft peaks form and gradually add sugar and vanilla or almond extract.
- Place one cake top side down on a serving plate. Spread with jam followed by whipped cream. Top with remaining cake.
- Sprinkle with icing sugar and decorate with fresh strawberries or raspberries if desired.
Notes
As this is a sponge cake, it is best to assemble just before serving to prevent sogginess.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg
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