Why victoria sponge is so popular
This recipe for Victoria sponge uses the all in one method which saves time and effort. The balance of butter and sugar creates a tender crumb that stays moist for several days. Using self raising flour ensures the cake rises perfectly every time you bake it. It is a reliable choice for beginners who want a professional result without complex techniques.
Step by step: victoria sponge
Mix ingredients: Preheat your oven to 180C and grease two cake tins with butter. Place the softened butter, caster sugar, eggs, flour, baking powder and milk into a large bowl. Beat the mixture with an electric whisk until it is smooth and pale. Divide the batter equally between the two prepared tins and level the tops.
Bake layers: Put the tins in the middle of the oven and bake for twenty five minutes. The cakes should be golden brown and spring back when you touch the surface gently. Remove the tins from the oven and let them cool for five minutes. Turn the sponges out onto a wire rack to cool completely before you add any filling.
Prepare filling: Pour the double cream into a separate bowl and whisk it until it forms soft peaks. You can add a little icing sugar if you prefer a sweeter cream layer. Spread a thick layer of strawberry or raspberry jam over the bottom of one cooled sponge. Carefully spread the whipped cream on top of the jam layer using a palette knife.
Assemble cake: Place the second sponge layer on top of the cream and press down very lightly. Dust the top of the finished cake with a little extra icing sugar for a neat appearance. Slice the cake into even wedges and serve it immediately with a cup of tea. Keep any leftovers in an airtight container to maintain the soft texture.
Good advice for victoria sponge
Make sure all your ingredients are at room temperature before you start mixing the Victoria sponge. Cold eggs or butter can cause the batter to curdle or result in a heavy cake. If you find the sponges are browning too quickly, cover them loosely with foil for the last few minutes. Use good quality jam to enhance the flavour of the filling significantly.
Always wait for the cakes to be totally cold before adding the cream so it does not melt. You can swap the cream for a simple vanilla buttercream if you need the cake to last longer at room temperature. Sifting the flour and baking powder together helps to remove lumps and creates a lighter texture. This simple cake is best enjoyed on the day of baking for the freshest taste.
See also these recipes:
sticky toffee pudding,
eccles cakes or
homemade chicken patties.
