Whipping up a classic Victoria Sponge Cake is like taking a delightful bite of British tradition. Named after Queen Victoria, this beloved dessert has stood the test of time for its simplicity and deliciousness. The light and fluffy sponge layers, generously filled with sweet strawberry jam and luscious whipped cream, make it a perfect treat for any occasion.
Originally a favorite of Queen Victoria for her afternoon tea, this cake has evolved into a staple in British baking. The addition of baking powder in the mid-1800s revolutionized the recipe, ensuring a consistently airy and buttery cake every time. Whether it’s for a cozy tea time or a celebratory gathering, this Victoria Sponge Cake is sure to impress with its timeless charm and irresistible taste.
Ingredients for Victoria Sandwich Cake
For the Sponge Cake
- 1 cup (200g) granulated sugar
- 1 cup (225g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 ¾ cups (210g) self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- ½ cup (160g) strawberry jam
Essential Tools and Equipment
Tools:
- 2 8-inch round cake pans
- Parchment paper
- Mixing Bowls
- Electric mixer or stand mixer
- Wire cooling rack
Ingredients:
- 2 cups self-rising flour (240g)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened (227g)
- 1 cup plus 2 tablespoons granulated sugar (225g)
- 4 large eggs, room temperature
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract, divided
- ½ cup heavy cream (120ml)
- 1 tablespoon confectioners sugar, plus more for dusting
- ⅓ cup strawberry jam (80ml, 110g)
- Preheat the oven to 350°F.
- Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt.
- Omit the baking powder if using King Arthur self-rising flour.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed just until smooth and combined.
- Beat in the eggs one at a time, stopping and scraping down the bowl occasionally.
- Beat in the milk and 1 1/2 teaspoons of vanilla.
- With the above tools and equipment, you’re all set to make a delightful classic Victoria Sandwich Cake that will surely impress your guests!
Instructions for Victoria Sandwich Cake
Preparing the Cake Batter
To begin making the classic Victoria sandwich cake, sift together the self-rising flour, baking powder, and salt in a medium bowl. In a separate large mixing bowl or using a stand mixer, beat the softened butter and granulated sugar until smooth and combined. Then, add the eggs one at a time, mixing well after each addition. Incorporate the whole milk and half of the vanilla extract into the batter.
Next, gently add half of the flour mixture to the butter mixture, stirring until just combined. Follow by adding the remaining flour mixture and the last of the milk, stirring gently to maintain the batter’s smooth texture. Once the batter is well mixed, pour it into two prepared 8-inch cake pans, ensuring they are evenly filled.
Baking the Cake
Preheat the oven to 350°F and grease the cake pans with butter and line the bottoms with parchment paper. Bake the cake layers for approximately 12-15 minutes until a toothpick inserted comes out clean. It’s essential to keep an eye on them as the layers are thin and cook quickly.
After baking, allow the cake pans to cool for a few minutes, then carefully turn out the cakes onto a wire cooling rack. It’s crucial to let the cakes cool completely before moving on to the assembly step.
Assembling the Cake
Once the cakes are cooled, it’s time to assemble the Victoria sandwich cake. Spread a generous layer of your favorite strawberry jam on top of one cake layer. In a separate bowl, whip the heavy cream with a tablespoon of confectioners sugar and the remaining vanilla extract until stiff peaks form.
Spread the whipped cream over the jam-covered cake layer, ensuring an even layer. Carefully place the second cake layer on top of the whipped cream. Dust the cake with confectioners sugar for a beautiful finish. Finally, garnish the cake with fresh strawberries to add a pop of color and freshness.
Your delightful and traditional Victoria sandwich cake is now ready to be enjoyed with a cup of tea or coffee, perfect for any gathering or afternoon treat.
Tips for Perfect Victoria Sandwich Cake
Choosing the Right Ingredients
When preparing a classic Victoria sandwich cake, selecting the right ingredients is crucial for achieving the perfect texture and flavor. Opt for high-quality components like self-rising flour, unsalted butter, fresh eggs, and vanilla extract to ensure a light and airy sponge. Using premium ingredients will elevate the overall taste of your cake and contribute to its authenticity.
Techniques for a Fluffy Sponge
To achieve a fluffy and delicate sponge for your Victoria sandwich cake, focus on key techniques during the preparation process. Beat the eggs with butter and sugar until the mixture increases in volume and lightens in color. Sifting the flour is equally essential to incorporate air into the dry ingredients, resulting in a tender crumb. These techniques help create a light and airy cake that embodies the true essence of a classic Victoria sponge.
Storing and Preserving Victoria Sandwich Cake
After baking a delicious Victoria Sandwich Cake, it’s important to know how to store and preserve it to maintain its freshness and flavor for as long as possible. Here are some tips on how to best store and preserve this classic treat:
Room Temperature Storage Tips
Once your Victoria Sandwich Cake has cooled completely, you can store it at room temperature. To keep it fresh, place the cake in an airtight container or cover it with plastic wrap. It’s best to consume the cake within 2-3 days for optimal taste and texture. Be mindful of the surrounding temperature, as warmer environments can cause the cake to spoil faster.
Freezing and Thawing Instructions
If you want to extend the shelf life of your Victoria Sandwich Cake, freezing is a great option. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe container or resealable bag. The cake can be frozen for up to 2-3 months. When ready to enjoy, allow the cake to thaw in the refrigerator overnight. To enhance the cake’s texture, you can briefly warm individual slices in the microwave or oven before serving.
Conclusion
I’ve shared the secrets to mastering the classic Victoria Sponge Cake in this article. From selecting top-notch ingredients to perfecting mixing techniques, creating a fluffy and tender sponge is now within reach. Remember, proper storage is key to preserving the cake’s freshness and flavor. By following these guidelines, you can enjoy this timeless British treat for days to come. Happy baking!
