How to Make a Victoria Sponge Cake: A Classic Recipe for Every Baker

The Victoria Sponge Cake: a timeless classic that evokes images of afternoon tea parties, delicate floral china, and the quintessential British charm. This cake, with its simple elegance and feather-light texture, is much easier to make than its prestigious name might suggest. Whether you’re a seasoned baker or just starting your baking journey, this comprehensive guide will walk you through every step of creating a Victoria Sponge Cake that’s sure to impress.

What Makes This Cake So Special?

Named after Queen Victoria, who was said to adore this simple sponge cake with her afternoon tea, this bake has captured hearts for generations. Its charm lies in its simplicity. Two airy sponge cakes sandwich a layer of luscious whipped cream and tangy strawberry jam – a combination as delightful as it is iconic.

Ingredients You’ll Need:

To create this masterpiece, you’ll need the following ingredients, readily available at your local supermarket:

• 200g unsalted butter, softened, plus extra for greasing
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• Pinch of salt
• 150ml double cream
• 1 tsp vanilla extract
• 4 tbsp strawberry jam

Optional: If you fancy a bit of a twist, you can add a teaspoon of vanilla extract to the batter or a tablespoon of lemon zest for a bright, citrusy note.

Equipment You’ll Need:

• Two 20cm round cake tins
• Baking parchment
• Electric mixer
• Spatula
• Sieve
• Cake tester or toothpick
• Cooling rack
• Serrated knife

Let’s Get Baking!

Step 1: Preparation is Key

1. Preheat your oven to 180°C (160°C fan/ 350°F).
2. Grease the two cake tins with butter and line the bottoms with baking parchment. This prevents the cakes from sticking.

Step 2: Creating the Perfect Batter

1. In a large bowl, beat the softened butter and caster sugar together using an electric mixer until the mixture is light and fluffy. This will take about 3-5 minutes.
2. Crack the eggs into a separate bowl and whisk lightly. Gradually add the beaten eggs to the butter-sugar mixture, beating well after each addition.
3. Sift together the flour and baking powder directly into the bowl. This ensures the cake has a light and airy texture.
4. Add the salt.
5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
6. Add the milk and stir gently to combine.

Step 3: Baking Time

1. Divide the batter evenly between the prepared cake tins.
2. Gently smooth the top of the batter in each tin using the back of a spoon.
3. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back when lightly pressed in the center.

Step 4: Cooling and Assembling

1. Once baked, remove the cakes from the oven and let them cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
2. While the cakes are cooling, prepare the filling. In a bowl, whip the double cream with the vanilla extract until soft peaks form.

Step 5: The Grand Finale – Assembling Your Masterpiece

1. Once the cakes are completely cool, carefully slice each cake horizontally in half using a serrated knife.
2. Spread a generous layer of strawberry jam onto one of the cake layers.
3. Top the jam with a layer of whipped cream.
4. Place another layer of cake on top and repeat the process with the remaining jam and cream.
5. Finally, top with the last layer of cake.

Tips for Baking a Perfect Victoria Sponge Cake:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you begin. This helps them to emulsify better, resulting in a lighter cake.
• Don’t Overmix! Overmixing the batter can lead to a tough cake. Mix until just combined.
• Even Baking: Ensure your oven is properly preheated and avoid opening the oven door too often during baking as it can cause the cakes to sink.
• Cooling is Crucial: Allowing the cakes to cool completely before assembling prevents the cream from melting.

FAQs About Victoria Sponge Cake:

Q: Can I use margarine instead of butter?
A: While you can substitute margarine, using butter will yield a richer flavor and texture that’s characteristic of a classic Victoria Sponge.

Q: Can I use a different type of jam?
A: Absolutely! Strawberry jam is traditional, but feel free to experiment with raspberry jam, blackcurrant jam, or any other flavor you prefer.

Q: How should I store my Victoria Sponge Cake?
A: Store the cake in an airtight container at room temperature for up to 2 days.

Enjoy Your Baking Triumph!

There you have it – a beautifully simple yet utterly delicious Victoria Sponge Cake. Serve it with a pot of freshly brewed tea for a truly authentic experience.

Victoria Sponge Cake Ingredients

Victoria Sponge Cake Baking

Victoria Sponge Cake

And remember, baking is about having fun and enjoying the process. So put on your apron, preheat that oven, and bake yourself a slice of happiness! Don’t forget to share your baking experience and photos in the comments below.