Victoria Sponge Cake
Tags: #cakes #classic #british
Serving: 10 slices
Total time: 1 hour 50 minutes
A classic British sandwich sponge of equal parts butter, sugar, eggs, and flour, layered with raspberry jam and softly whipped cream.
Ingredients
Sponge:
- 200g unsalted butter, softened
- 200g caster sugar
- 200g eggs (about 4 large), room temperature
- 200g self-raising flour
- 2g fine salt
- 15ml whole milk, room temperature
- 5ml vanilla extract
Filling and finish:
- 200g raspberry jam
- 250ml double cream, chilled
- 30g icing sugar, divided
Steps
- Preheat the oven to 180°C.
- Grease two 20cm round sandwich tins with butter.
- Line the tin bases with baking paper.
- Place the butter in a large mixing bowl.
- Add the caster sugar to the bowl.
- Beat the butter and sugar on medium-high until pale and fluffy, 3–5 minutes.
- Scrape down the bowl and beater.
- Whisk the eggs, milk, and vanilla in a jug until smooth.
- Add one-third of the egg mixture to the bowl.
- Beat until fully incorporated.
- Add another third of the egg mixture.
- Beat until fully incorporated.
- Add the remaining egg mixture.
- Beat until fully incorporated.
- Sift the self-raising flour and salt together.
- Add the sifted dry ingredients to the bowl.
- Fold gently with a spatula until no dry streaks remain.
- Divide the batter evenly between the tins.
- Level the surfaces with an offset spatula.
- Bake until golden and the centers spring back, 20–22 minutes.
- Cool the cakes in the tins for 10 minutes.
- Turn the cakes out onto a wire rack.
- Peel away the baking paper.
- Cool the cakes completely, 45–60 minutes.
- Whip the double cream with 20g icing sugar to soft-medium peaks.
- Place one sponge, top side up, on a serving plate.
- Spread the raspberry jam over the sponge.
- Spoon or pipe the whipped cream over the jam.
- Set the second sponge on top.
- Dust the top with the remaining 10g icing sugar.