Victoria Sponge Cake
User Reviews
4.8
Victoria Sponge Cake
Description
The Victoria Sponge Cake recipe calls for self-rising flour, butter, sugar, eggs, milk, vanilla, and a filled center of strawberry jam and whipped cream. The batter is gently mixed to avoid toughening the sponge, with attention to butter and eggs being at room temperature to ensure smooth aeration. Baking is done until the cakes turn golden and springy to touch, with edges pulling slightly from the pans. The jam provides a fruity contrast to the creamy filling, while the confectioners’ sugar dusting adds a simple decorative element.
This cake is traditionally served at afternoon teas or as a light dessert. Its soft crumb and balanced sweetness make it suitable for those who enjoy gentle, classic flavors. The use of simple pantry ingredients enhances its accessibility.
The notes emphasize measuring flour accurately by weighing or spooning rather than scooping. Avoiding overmixing preserves the sponge's lightness, and cooling the cake layers fully before assembling the filling prevents melting or oozing. Additionally, sifting dry ingredients helps achieve a consistent texture.
Ingredients
- 2 cups self-rising flour (240g)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter softened (227g, unsalted
- 1 cup granulated sugar 225g, plus 2 tablespoons
- 4 large egg room temperature
- 1 tablespoon milk whole
- 2 teaspoons vanilla extract divided
- ½ cup heavy cream (120ml)
- 1 tablespoon confectioners’ sugar plus more for dusting
- ⅓ cup strawberry jam (80ml/110g)
Instructions
- Preheat the oven to 350F. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. (Omit baking powder if using King Arthur self-rising flour.)
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed just until smooth and combined. Beat in the eggs one at a time, stopping and scraping down the bowl occasionally. Beat in the milk and 1½ teaspoons of vanilla.
- With the mixer on low speed, gradually beat in the flour mixture just until combined and the batter is thick but smooth. Divide the batter between the prepared cake pans and smooth with a spatula.
- Bake for 25 to 30 minutes or until the top is golden brown, the cake springs back when gently pressed in the center, and the edges are starting to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack. Carefully remove them from the pans and peel off the parchment paper.
- In a medium mixing bowl, beat the cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla on medium speed just until stiff peaks form.
- Place one cake on a serving plate. Spread the strawberry jam on top. Spread the whipped cream over the jam. Top with the other cake. Dust the top with additional confectioners’ sugar before serving. Store any leftovers covered and refrigerated for up to 3 days.
Notes
- Use a kitchen scale or gently spoon flour into measuring cups to avoid dense cake texture.
- Ensure butter, eggs, and milk are at room temperature to aid in proper mixing.
- Do not overmix the batter; mix just until combined for the lightest sponge.
- Cool cake layers completely before adding jam and cream to prevent fillings from melting.
- Sift dry ingredients to eliminate lumps for an even crumb.
- If cakes sink slightly, flipping the top layer can hide it when assembling.
- Avoid opening the oven door during baking to prevent sinking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 108mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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