Victoria sponge cake
- Janine Ratcliffe
Published: May 17, 2022 at 7:10 PM
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Serves 8
Easy
Prep: 30 mins
Cook: 20 mins
+ cooling
A star rating of 4.5 out of 5.8 ratingsRate
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Try our easiest ever recipe for a victoria sandwich cake. This classic bake combines a light and fluffy sponge with a strawberry jam and cream filling
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Looking for an easy sponge cake recipe? This traditional victoria sandwich uses an all-in-one method making it quick, easy and the perfect party cake. Once you master this, bake sales and afternoon teas will no longer be daunting, and making variations will be easy.
Follow our expert tips below on how to make a victoria sponge cake, then check out our recipe.
Looking for more classic bakes? Check out our lemon drizzle cake, easy pound cake, madeira cake, angel cake and banana bread.
8 simple steps to the perfect victoria sponge
The secret to the perfect victoria sponge is making the lightest, airiest cake possible. There are lots of little steps in the method that will culminate in a big difference to the final bake.
1. BE PREPARED
Having everything weighed out, the tins lined and oven heated beforehand mean you can get the cakes into the oven quickly before the airy batter starts losing volume.
2. SOFT BUTTER
Make sure your butter is extremely soft (but not melted). The butter will bond more easily with the sugar allowing for extra air bubbles when you beat it.
3. GOOD EGGS
Fresh, room temperature eggs hold more air than old or fridge-cold ones, so this will give you a headstart on creating a lighter sponge.
4. ADDING THE EGGS
Adding eggs all at once would make the mixture too heavy, stopping it from whipping up. Adding them one by one means you can avoid knocking the air out of the mixture.
5. SIFTING
Sifting the flour separates it, creating more air pockets, meaning more air gets into the mixture.
6. FOLDING
Using a large metal spoon to gently fold the flour in, in two halves, means you knock out as little of the air you’ve created as possible.
7. DROPPING CONSISTENCY
‘Dropping consistency’ – getting a batter that drops easily off a metal spoon – is a careful balance between butter, sugar and flour. If the mixture is a little stiff, add some milk until you get exactly the right consistency, which will mean the sponge will bake to its full, light potential.
8. GET THE KETTLE ON
Victoria sponge should be eaten on the day, when it’s at its soft, springy best.
Easy Victoria sandwich recipe
Ingredients
Nutrition
-
175g unsalted butter
at room temperature
-
175g golden caster sugar
-
175g self-raising flour
sifted
-
1 tsp baking powder
-
1 tsp vanilla extract
-
3 eggs
-
1-2 tbsp milk
(optional)
VICTORIA SPONGE FILLING
-
4 tbsp strawberry jam
(we used Tiptree Little Scarlett)
-
142ml double cream
whipped
-
icing sugar
for dusting
Nutrition: per serving
- kcal470
- fat30.3g
- carbs47.2g
- fibre0.7g
- protein5.2g
- salt0.5g
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Method
-
step 1
Heat the oven to 180c/fan 160c/gas 4. Line and butter two 18cm sandwich tins.
-
step 2
Beat together all the cake ingredients in a large bowl, adding the milk if the mixture is too stiff to drop off a spoon when tapped gently.
-
step 3
Divide the mixture between the tins and level.
-
step 4
Bake side by side for 20-25 minutes or until the sponges are risen, slightly shrunk away from the edges of the tins and spring back when lightly pressed.
-
step 5
Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
-
step 6
Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.
Baking this for someone special? Check out more of our party cake ideas here
Authors
Janine RatcliffeFood director
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A star rating of 4.5 out of 5.8 ratings
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