Description
A classic British dessert, the Traditional Victoria Sponge Cake is a light and fluffy butter cake layered with sweet raspberry jam and freshly whipped cream. Perfectly tender and easy to make, this elegant cake is great for afternoon tea or any special occasion, dusted with a delicate sprinkle of confectioner’s sugar for a simple yet charming finish.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups All Purpose Flour
- 1 1/2 teaspoons Baking Powder
Wet Ingredients
- 1 cup Butter (at room temperature)
- 1 cup Extra Fine Sugar (granulated sugar processed to be fine)
- 4 Eggs (beaten)
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
Filling and Topping
- Half Pint Whipping Cream
- Jar of good quality Raspberry Jam (or strawberry jam)
- Confectioner’s Sugar (for dusting)
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking powder to ensure even distribution and a light texture.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and extra fine sugar together until the mixture is light and fluffy, typically about 3-5 minutes. This incorporates air and helps the cake rise.
- Add Eggs and Vanilla: Gradually add the beaten eggs to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Fold the sifted flour and baking powder mixture into the wet ingredients gently, alternating with the milk. Mix until just combined to avoid overworking the batter.
- Divide Batter and Bake: Evenly divide the cake batter between the prepared pans and smooth the tops. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely before assembling.
- Prepare the Whipped Cream: Whip the cold whipping cream until soft peaks form. Be careful not to overbeat, as it can turn into butter.
- Assemble the Cake: Place one sponge cake layer on a serving plate. Spread a generous layer of raspberry jam over the surface, then top with a thick layer of whipped cream. Place the second sponge layer on top.
- Finish and Serve: Lightly dust the top of the assembled cake with confectioner’s sugar. Slice and serve with a cup of tea or coffee for a delightful treat.
Notes
- This sponge cake is known for its delicate, airy texture, which pairs wonderfully with raspberry jam and whipped cream.
- Using extra fine sugar ensures a smoother batter and a finer crumb in the cake.
- Allow the cakes to fully cool before assembling to prevent the whipped cream from melting.
- You can substitute the raspberry jam with strawberry jam or any berry preserve of your choice.
- The cake is best served the same day it is assembled for optimal freshness.
- Perfect accompaniment: a hot cup of tea or fresh brewed coffee enhances this classic British treat.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the cake)
- Calories: 265 kcal
- Sugar: 27 g
- Sodium: 145 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 86 mg
