Victoria Sponge Cake
Victoria Sponge Cake is a traditional British sponge cake named after Queen Victoria, who was known to enjoy a slice of the cake with her afternoon tea. The cake typically consists of two layers of sponge cake sandwiching a layer of fruit jam (often raspberry or strawberry) and a layer of whipped cream or buttercream. The cake is often dusted with powdered sugar on top and is typically served with tea or coffee. It is considered to be a classic British dessert.
Ingredients:
-225g (8 oz) unsalted butter, at room temperature -225g (8 oz) caster sugar -4 large eggs -225g (8 oz) self-raising flour -1 tsp baking powder -2 tbsp milk -1 tsp vanilla extract -jam and whipped cream, to fill -icing sugar, to dust
Instructions:
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm (8 inch) round cake tins.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent the mixture from curdling.
- Sift in the remaining flour and baking powder and fold into the mixture.
- Stir in the milk and vanilla extract.
- Divide the mixture equally between the prepared tins and smooth the tops.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
- Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, place one sponge on a serving plate and spread with jam and whipped cream. Sandwich the second sponge on top.
- Dust with icing sugar before serving.
Tips for preparation of Victoria Sponge Cake
Ingredients:
-225g (8 oz) unsalted butter, at room temperature -225g (8 oz) caster sugar -4 large eggs -225g (8 oz) self-raising flour -1 tsp baking powder -2 tbsp milk -1 tsp vanilla extract -jam and whipped cream, to fill -icing sugar, to dust
Instructions:
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm (8 inch) round cake tins.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent the mixture from curdling.
- Sift in the remaining flour and baking powder and fold into the mixture.
- Stir in the milk and vanilla extract.
- Divide the mixture equally between the prepared tins and smooth the tops.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
- Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, place one sponge on a serving plate and spread with jam and whipped cream. Sandwich the second sponge on top.
- Dust with icing sugar before serving.
Victoria Sponge Cake serving size
Typically, a traditional Victoria Sponge Cake is made with two 8-inch round cake layers and filled with jam and whipped cream, and is cut into wedges or slices to serve. A serving size can be considered as 1 slice of cake or 1/8 of the cake.
Victoria Sponge Cake nutrition value
One slice of Victoria Sponge Cake can have around 300-350 calories, 20-25 grams of carbohydrates, 15-20 grams of sugar, and 15-20 grams of fat. Nutritional information can change depending on the recipe and ingredients used.