A Victoria sponge cake is a British classic, beloved for its light, airy texture and simple yet delicious flavours. Named after Queen Victoria, who reportedly enjoyed a slice with her afternoon tea, this cake is a staple in any baker’s repertoire. Whether you’re an experienced baker or a beginner, follow these steps to create the perfect Victoria sponge cake every time.
Ingredients
For the sponge:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour, sifted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tbsp milk
For the filling:
- 100g strawberry or raspberry jam
- 200ml double cream, whipped (or 100g buttercream)
For dusting:
- Icing sugar
1. Preheat the Oven and Prepare the Tins
First, preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm (8-inch) round cake tins with baking parchment. This ensures the cakes don’t stick and come out of the tins cleanly.
2. Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. This can be done using an electric mixer or by hand with a wooden spoon. The goal is to incorporate plenty of air into the mixture, which will give your cake a light and airy texture. This step is crucial for achieving the perfect sponge.
3. Add the Eggs
Crack the eggs into a small bowl and beat lightly. Gradually add them to the butter and sugar mixture, a little at a time, while mixing. If the mixture starts to curdle, add a spoonful of flour to bring it back together. Continue mixing until the eggs are fully incorporated.
4. Fold in the Flour
Sift the self-raising flour and baking powder together, then gently fold it into the mixture using a spatula or large spoon. Be careful not to overmix—folding gently will help keep the air in the batter. Add the vanilla extract and milk to loosen the mixture slightly, making sure everything is well combined.
5. Divide and Bake
Evenly divide the cake batter between the two prepared tins. Use a spatula to smooth the tops. Place the tins in the preheated oven and bake for 20-25 minutes, or until the sponges are golden and spring back when gently pressed in the centre. A skewer inserted into the middle should come out clean.
6. Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in their tins for about 5 minutes. Then transfer them to a wire rack to cool completely. Make sure the cakes are completely cool before adding the filling, as warm cakes can cause the cream or buttercream to melt.
7. Assemble the Cake
Once cooled, take one of the sponges and place it on a serving plate. Spread a generous layer of jam over the surface, followed by a thick layer of whipped cream or buttercream. Gently place the second sponge on top, pressing down lightly to sandwich the layers together.
8. Dust with Icing Sugar
Finish your Victoria sponge by lightly dusting the top with icing sugar. This simple touch adds an elegant finish to the cake, making it look as good as it tastes.
Now you have a beautiful, classic Victoria sponge cake that’s perfect for any occasion, whether it’s afternoon tea or a special celebration. Enjoy!
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