Victoria Sponge Cake
Indulge in the delightful charm of a Victoria sponge cake, a staple in British baking that never fails to impress. With its airy texture and rich flavors, this cake is perfect for afternoon tea or special celebrations. Easy to prepare, it features layers of fluffy sponge, sweet jam, and whipped cream, making it a beloved favorite among dessert enthusiasts. Join us as we explore how to create this classic treat that embodies comfort and joy in every bite!
Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100g raspberry jam
- 200ml double cream
- Icing sugar for dusting
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 20 minutes, with a cooking time of 25 minutes, making it perfect for a quick yet impressive dessert.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 25g of fat, 30g of carbohydrates, and 2g of protein. This is based on a standard slice of Victoria sponge cake.
Step-by-Step Cooking Process
- Preheat the oven to 180°C (350°F).
- Grease and line two 20cm round cake tins.
- In a mixing 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 self-raising flour and baking powder into the mixture.
- Gently fold the flour into the wet ingredients until combined.
- Divide the batter evenly between the two prepared tins.
- Bake for 25 minutes or until golden and a skewer comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack.
- Once cool, spread jam on one layer and top with whipped cream, then place the second layer on top.
- Dust with icing sugar before serving.
Alternative Ingredients
If you prefer, you can substitute butter with margarine for a dairy-free option. Additionally, different fruit jams like strawberry or apricot can be used for a unique flavor twist. For a gluten-free version, swap the flour with a gluten-free blend.
Serving and Pairings
Victoria sponge cake pairs beautifully with a cup of tea or coffee. It can also be served alongside fresh berries or a scoop of vanilla ice cream for an extra treat. For a festive touch, add seasonal fruits on top.
Storage and Reheating
Store leftover Victoria sponge cake in an airtight container at room temperature for up to three days. It can also be refrigerated for up to a week. This cake is best enjoyed fresh, but it can be frozen for up to three months; just ensure it’s well-wrapped.
Cooking Mistakes
- Not creaming the butter and sugar enough can lead to a dense cake.
- Overmixing the batter after adding flour can make the sponge tough.
- Ensure the oven is preheated; otherwise, the cake may not rise properly.
- Using eggs straight from the fridge can affect the cake’s texture; use room temperature eggs.
- Don’t skip lining the cake tins; this helps with easy removal.
Helpful Tips
- For a richer flavor, add a tablespoon of milk to the batter.
- Use a good quality jam for the best taste.
- Experiment with different flavor extracts to customize your cake.
- Let the cake cool completely before decorating to prevent melting.
FAQs
What is the origin of Victoria sponge cake?
Victoria sponge cake originated in the 19th century and is named after Queen Victoria, who enjoyed it during her afternoon tea. It became a popular choice among the British for its light texture and delightful flavor.
Can I make Victoria sponge cake ahead of time?
Yes, you can bake the sponge layers a day in advance. Just store them in an airtight container. Assemble the cake shortly before serving to maintain freshness.
What can I use instead of eggs in Victoria sponge cake?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water) for a vegan option.
How can I make the cake more flavorful?
Incorporate lemon zest or almond extract into the batter for a unique twist. You can also add chopped nuts or dried fruits for added texture.
Why did my cake sink in the middle?
A sinking cake can be due to underbaking, overmixing, or using too much liquid. Always ensure your oven is correctly calibrated and avoid opening the door while baking.
Conclusion
The Victoria sponge cake is a timeless dessert that celebrates simplicity and flavor. Its light, airy texture combined with sweet filling makes it an ideal treat for any occasion. With this recipe, you’ll be able to impress your guests and enjoy a slice of British tradition at home!
Victoria Sponge Cake
Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100 g raspberry jam
- 200 ml double cream
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F) and grease two 20cm round cake tins.
- 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 in the self-raising flour and baking powder, and fold gently.
- Divide the batter evenly between the two prepared tins.
- Bake for 25 minutes or until a skewer comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack.
- Spread jam on one layer and top with whipped cream.
- Place the second layer on top and dust with icing sugar before serving.
