Victoria Sponge Cake
Indulge in the classic charm of a Victoria sponge cake, a timeless British dessert that combines simplicity with elegance. Named after Queen Victoria, this light and fluffy cake is filled with luscious jam and cream, making it a favorite for afternoon tea or special celebrations. With its tender crumb and delightful sweetness, this cake is sure to impress your family and friends. Let’s dive into this delightful recipe that will have everyone coming back for seconds!
Ingredients
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- 200g all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
- Strawberry or raspberry jam
- Whipped cream for filling
- Icing sugar for dusting
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 25 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 320
– Protein: 3g
– Carbohydrates: 45g
– Fat: 15g
– Sugar: 20g
Step-by-Step Cooking Process
- Preheat your oven to 180°C (350°F).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift the flour, baking powder, and salt into the mixture and fold gently until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a layer of jam on top of one cake and add whipped cream.
- Place the second cake on top, dust with icing sugar, and serve.
Alternative Ingredients
You can substitute unsalted butter with margarine for a dairy-free version. Additionally, use almond or coconut flour for a gluten-free alternative. Feel free to experiment with different jams like apricot or mixed berry for unique flavors.
Serving and Pairings
This Victoria sponge cake pairs wonderfully with a cup of English tea or coffee. For an extra touch, serve with fresh berries or a scoop of vanilla ice cream.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. Reheat slightly in the microwave for a warm treat, although it’s best enjoyed fresh.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix just until combined.
- Ensure your ingredients are at room temperature for better incorporation.
- Use a toothpick to check doneness; it should come out clean.
- Don’t open the oven door too early; it can cause the cake to sink.
- Allow cakes to cool fully before frosting to prevent melting.
Helpful Tips
- For a richer flavor, add a teaspoon of almond extract.
- Experiment with different fillings like lemon curd or chocolate ganache.
- Be sure to sift your flour for a lighter cake.
- Use a serrated knife to level the tops of the cakes for even stacking.
FAQs
What is the origin of the Victoria sponge cake?
The Victoria sponge cake originated in England during the 19th century and was named after Queen Victoria, who enjoyed a slice with her afternoon tea.
Can I make the cake ahead of time?
Yes, you can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and store at room temperature until ready to assemble.
Why did my cake sink in the middle?
A cake may sink if it was underbaked or if the oven door was opened too soon during baking, causing a temperature drop.
How can I make the cake more moist?
Adding a bit of milk or yogurt to the batter can help keep the cake moist. Additionally, avoid overbaking it.
Is it possible to freeze the Victoria sponge cake?
Yes, you can freeze the sponge cakes before frosting. Wrap them tightly in plastic wrap and use them within three months for the best quality.
Conclusion
The Victoria sponge cake is a delightful, classic dessert that never goes out of style. Its light texture and sweet filling make it perfect for any occasion. Whether enjoyed at a tea party or as a sweet end to a meal, this cake is sure to impress. Try making it today and experience a piece of British culinary history!
Victoria Sponge Cake
Ingredients
- 200 g unsalted butter softened
- 200 g granulated sugar
- 4 large eggs
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
- Strawberry or raspberry jam
- Whipped cream for filling
- Icing sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift the flour, baking powder, and salt into the mixture and fold gently until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a layer of jam on top of one cake and add whipped cream.
- Place the second cake on top, dust with icing sugar, and serve.
