Classic Victoria Sponge Cake
This Classic Victoria Sponge Cake consists of two golden sponge layers sandwiched with jam and cream, following the recipe associated with Queen Victoria's afternoon tea tradition. The batter uses a straightforward creaming method and bakes in roughly 20 minutes. Light and not overly sweet, it works equally well for an everyday bake or a special occasion.
Equipment
- 8-inch round cake pans
- Electric mixer or whisk
- Mixing Bowls
- Cooling Rack
- Spatula
Ingredients
For the Cake:
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 4 large eggs preferably organic
- 1 teaspoon vanilla extract pure
- 1 ¾ cups all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ cup milk whole or 2%
For the Filling & Topping:
- ½ cup strawberry jam high quality
- 1 cup heavy whipping cream chilled
- 2 tablespoons confectioners' sugar
- 1 tablespoon confectioners' sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3-5 minutes.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- In a separate bowl, sift together the flour and baking powder, then gradually fold into the wet mixture, alternating with the milk. Take care not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a cooling rack.
- For the filling, whip the chilled cream with confectioners' sugar until stiff peaks form.
- Once the cakes are completely cooled, spread the strawberry jam evenly over one cake layer. Top with the whipped cream, then place the second cake layer on top.
- Dust the top with confectioners' sugar just before serving.
Notes
Lori’s Tips:
- For a twist, try using raspberry jam or adding a hint of lemon zest to the batter for a fresh aroma.
- If you have dietary preferences, substitute with gluten-free flour and adjust milk as needed to achieve the right consistency.
Nutrition
Calories: 613kcalCarbohydrates: 65gProtein: 7gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 189mgSodium: 110mgPotassium: 128mgFiber: 1gSugar: 40gVitamin A: 1294IUVitamin C: 2mgCalcium: 88mgIron: 2mg
Tried this recipe?Rate This Recipe!
