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Victoria sponge cake on an outdoor tablescape.
Elizabeth

Victoria Sponge Cake

Victoria sponge cake is an iconic British dessert. Layers of lovely sponge are filled with buttercream icing and jam.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 10
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 16 Tbsp Salted Butter (softened) Equivalent to two sticks
  • 1 cup +(3 Tbsp) Cup Granulated Sugar One full cup of sugar plus 3 added tablespoons
  • 4 Large Eggs Room temperature is best
  • 2 cups All Purpose flour *Note: Self-Rising flour can be used with one teaspoon of baking powder -as opposed to 4 1/2 teaspoons of baking powder.
  • 4 1/2 tsp Baking Powder
  • 1 tsp Vanilla
  • 1 Small Jar Raspberry or Strawberry Jam/Preserves

Method
 

  1. Butter and line two cake pans (8 inches). Set aside. Preheat the oven to 350 degrees F.
  2. To a medium sized mixing bowl, add the flour and the baking powder. Stir together.
  3. Using a stand mixer (or handheld electric mixer), cream the softened butter and the granulated sugar until light and fluffy.
  4. Add the eggs (one at a time)- mixing after each addition.
  5. Add the vanilla and mix until combined.
  6. Slowly add the flour mixture to the creamed butter and sugar mix. Mix until combined (using a rubber spatula to "push" all the sides down into the batter).
  7. Separate the cake mixture evenly into the two cake pans.
  8. Bake the cakes in the preheated oven for 20-25 minutes (or until the cake tops are golden brown and bounce back to the touch. A toothpick inserted into the center of the cake should come out clean.) Allow the cakes to fully cool.
  9. Add the buttercream icing (*see recipe in my notes) and the jam to the center of the two layers. *Creating a "sandwich effect" - with the two cake layers on top and bottom and the cream and jam in the middle.
  10. Sprinkle the top of the cake with powdered sugar and enjoy alongside a cup of hot tea.

Notes

*Buttercream Icing Recipe: 
                      Ingredients:
  • 4 Tablespoons of Salted Butter (softened)
  • 2 Cups Powdered Sugar
  • 4 Tablespoons Heavy Whipping Cream
  • 1/2 Teaspoon Vanilla
Instructions: Cream the butter and the sugar together. (Adding the cream to thin the icing out). Next, add the vanilla until combined.
*A good quality raspberry jam, or a strawberry jam, can be used for the Victoria Sponge Cake filling.
*Store in an airtight container. Like all baked goods, this cake is best served on the first or second day.