Classic Victoria Sponge Cake Recipe
User Reviews
3.8
Classic Victoria Sponge Cake Recipe
Description
This Victoria Sponge Cake consists of two cake layers made by combining eggs, vegetable oil, buttermilk (or milk with lemon juice), vanilla extract, and yellow cake mix. The batter is baked in two 8 or 9-inch round pans until firm and a toothpick inserted into the center comes out clean. After cooling, the cakes are sliced with one layer spread thickly with raspberry jam and topped with stiffly whipped cream sweetened with powdered sugar. The second cake layer is placed on top and the finished cake is dusted with confectioners sugar.
The result is a delicate, moist cake with a soft crumb. The whipped cream adds lightness and smoothness that counterpoint the fruitiness and slight tartness of the raspberry jam. Baking times vary by pan size, so monitoring the cakes for firmness is suggested.
This cake is best assembled once the layers are completely cool to prevent melting of the cream. It makes an elegant centerpiece for tea or a light dessert, showcasing the classic pairing of jam and cream between airy sponge layers.
Ingredients
- 3 egg large
- 1/3 cup vegetable oil
- 1 cup buttermilk or one cup whole milk with a squeeze of lemon added, set aside for 15 minutes before using
- 1/2 tsp vanilla extract good-quality
- 15.25 ounces yellow cake mix I prefer Duncan Hines
filling
- 1 cup heavy cream
- 2 Tbsp powdered sugar
- 2/3 cup raspberry jam
garnish
- confectioners sugar
Instructions
- Preheat oven to 350F (325F for dark coated pans)
- Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom.
- Whisk the eggs in a large mixing bowl. Blend in the oil, buttermilk, and vanilla. Then whisk in the cake mix, mixing until everything is combined and there are no large lumps...small lumps are fine.
- Turn the batter into the cake pans. Bake 8 inch pans for 26-31 minutes, and 9 inch pans for 23-28 minutes, or according to your box instructions. The cakes will feel firm to the touch and a toothpick inserted in the center will come out dry. Check them on the earliest time.
- Let the cakes cool for 15 minutes on a rack, then turn them out of the pans and let them cool completely on the rack.
- Meanwhile whip the cream and confectioner's sugar until it holds stiff peaks.
- When the cake is cooled, place one layer flat side up and spread with a thick layer of jam. Spread the whipped cream on top of the jam, and then place the second cake layer on top of that, flat side DOWN. Sprinkle with confectioner's sugar just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 408kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 372mg | 16% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 146mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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