Victoria Sponge cake, also known as Victoria Sandwich, is a classic British cake that consists of two layers of sponge cake filled with jam and often accompanied by whipped cream. It is named after Queen Victoria, who was known to enjoy a slice of this cake with her afternoon tea.
The cake itself is a simple, light, and fluffy sponge made with equal quantities of butter, sugar, eggs, and self-rising flour. The butter and sugar are creamed together until light and creamy, then eggs are added one at a time, followed by the addition of flour and sometimes a small amount of baking powder for extra rise. The batter is then divided between two cake pans and baked until golden and springy to the touch.
Once the cake layers have cooled, they are typically sandwiched together with a layer of strawberry or raspberry jam, and sometimes fresh sliced strawberries are added as well. Whipped cream can also be spread on top of the jam before placing the second cake layer on top. The cake is often finished with a dusting of powdered sugar on the top.
The Victoria Sponge cake is a classic, timeless dessert that is perfect for afternoon tea, birthdays, or any special occasion. Its simplicity allows the flavors of the jam and cream to shine, making it a beloved treat for many.
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 2 cups (225g) self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 tablespoons milk
- Strawberry or raspberry jam
- Powdered sugar, for dusting
- Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Add the vanilla extract and mix well.
- In a separate bowl, sift the self-rising flour and baking powder together. Gradually add the sifted dry ingredients to the butter mixture, mixing until just combined.
- Add the milk to the batter and stir until the batter becomes smooth and well-mixed.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Place the cake pans in the preheated oven and bake for approximately 25-30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely.
- Once the cakes have cooled, spread a layer of strawberry or raspberry jam on the bottom cake layer. Place the second cake layer on top.
- Dust the top of the cake with powdered sugar for a decorative touch.
The Victoria Sponge cake is traditionally served with a cup of tea and makes a delightful treat for afternoon tea or any special occasion. Enjoy!