Air Fryer Victoria Sponge Traybake
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Air Fryer Victoria Sponge Traybake
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Bake the perfect Victoria Sponge Traybake in your air fryer! A light and buttery sponge sandwiched together with strawberry jam and topped with whipped cream and fresh berries. Perfect for a quick and easy dessert option and great for serving a crowd.
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Ingredients
For the Cake
- 260 g (2 cups) self raising flour
- 250 g ( 1 ¼ cup) caster sugar or granulated
- 4 medium eggs (US large eggs)
- 115 g (½ cup) softened unsalted butter or margarine / baking spread (Stork)
- 80 ml (⅓ cup) milk
- 1 tsp vanilla bean paste or extract
For the Vanilla Syrup
- 100 g (½ cup) sugar granulated
- 1 tsp vanilla bean paste
- 80 ml (⅓ cup) water
To fill
- 5 tbsp strawberry jam , or as needed
To Decorate
- 240 ml (1 cup) cream double / heavy
- 4 tbsp icing sugar (powdered sugar)
- 1 tsp vanilla bean paste
- 300 g (2 cups) strawberries
- 250 g (2 cups) raspberries
- 200 g (1 cup) blueberries
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Instructions
FIRST THINGS FIRST
- The first thing to do before anything else is to check whether the cake tin fits comfortably in your air fryer basket. My InstantVortex air fryer can comfortably accommodate a 7-inch square cake pan and my larger air fryers can fit an 8-inch square pan. Mist your tin with cake release and line the bottom with baking paper.
PREPARE THE CAKE
- Sift the self-raising flour and sugar into a large mixing bowl. Add the softened butter, eggs, milk and vanilla. Beat everything together using a hand or stand mixer (ever single I got my cordlress KitchenAid hand mixer I haven't looked back!). Mix until the batter is completely smooth, scraping your mixing bowl with a spatula halfway through.
AIR FRY
- Transfer the batter into the prepared cake tin and level. Preheat the air fryer to 160°C (325°F) if it has this function. Place the cake tin into the air fryer basket and bake for 35-40 minutes or until a toothpick tester inserted in the middle comes out completely clean. If the tester comes out with wet batter or lots of moist crumbs you will need to add 5 minutes to the baking time, or as needed.
COOL THE CAKE, SLICE AND FILL
- Take the air fryer basket out and place on a heat resistant surface, leaving the cake tin in it for 5 minutes. Carefully invert the cake onto a wire rack and allow it to cool completely.
- Bring the sugar, water and vanilla to a simmer in a saucepan and stir until the sugar has dissolved and the syrup is quite viscous.
- Slice the cake in half using a cake leveller and brush with the hot sugar syrup on both of the cut sides, letting the syrup sink into the sponge. This will keep your Victoria sponge beautifully moist and fresh for longer. Spread the jam on the bottom layer and sandwich with the second.
DECORATE THE CAKE
- Beat the cream, icing sugar and vanilla on medium-low speed with a hand or stand mixer until peaks form. Lower speed allows you to control the thickness of the cream – you don't want to overwhip it.
- Pipe or spread the cream on top of the cake. Slice the berries, keeping any smaller ones whole. Place them cut side down on a paper towel to absorb any moisture. Arrange the berries over the cream, starting with the strawberries and filling any smaller gaps with blueberries and raspberries. Slice and serve immediately!
Equipments used:
Notes
- If your are using plain flour (all purpose flour) add 2 1/2 tsp baking powder in with the flour and sugar.
- Note that air fryers can vary in their cooking and baking temperatures. Check on your cake after 35 minutes and adjust the cooking time if needed.
- When baking a cake in an air fryer you will notice that the top cooks quickly due to the heat circulating from above. This may fool you into thinking the cake is done but it that perfectly golden sponge can hide uncooked batter underneath! You MUST check the middle of the cake with a toothpick or skewer – if there's wet batter you need to bake for longer! An instant read thermometer is super useful also – the centre should register 98°C/210°F when baked.
Nutrition Information
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Calories
315kcal
(16%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
74mg
(25%)
Sodium
71mg
(3%)
Potassium
122mg
(3%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
484IU
(10%)
Vitamin C
17mg
(19%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 71mg | 3% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 17mg | 19% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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