Victoria Sponge Cake Bliss
Indulge in the delightful flavors of a classic British dessert with this Victoria Sponge Cake recipe. This light and airy cake, filled with sweet jam and whipped cream, is perfect for afternoon tea or any special occasion.
Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- 4 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 150g raspberry jam
- 150ml double cream, whipped
- Icing sugar, for dusting
Instructions
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake tins.
- In a large bowl, cream the butter and sugar together until pale and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift in the flour and baking powder, then gently fold into the mixture. Stir in the milk to loosen the batter.
- Divide the batter evenly between the prepared cake tins and smooth the tops.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly pressed.
- Leave the cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cakes are completely cool, spread the raspberry jam over the top of one cake and top with the whipped cream. Place the second cake on top and dust with icing sugar.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Carbohydrates
- 35g
- Protein
- 3g
- Fat
- 14g
Supplies
2 8-inch round cake tins Parchment paper Wire rack
Tools
Mixer Spatula Sifter
Serving suggestions
Serve slices of Victoria Sponge Cake with a pot of hot tea for a traditional British treat.
Tips & tricks
For a twist, try using different flavors of jam such as strawberry or blackberry.
Cost
$10