Introduction About the Recipe
This classic Victoria Sponge Cake is the quintessential English afternoon tea treat! This British baking classic is surprisingly simple to make giving you a perfect light and airy sponge cake with sweet jam and cream filling. Appropriately named after Queen Victoria, this royal cake was enjoyed by the Queen with her English afternoon tea. The tradition carried on from there, Victoria sponge cake will often be served with an afternoon high tea or at an English party or celebration and is frequently featured as a baking challenge on the TV show: The Great British Bake Off.
The Victoria Sponge cake is made up of two sponges that are sandwiched together with a filling, hence why it is also referred to as a Victoria Sandwich. The sponges are made up of equal parts sugar, butter, eggs, and flour, with the addition of baking powder to give the cake that perfect rise! The filling is a layer of delicious raspberry jam topped with freshly whipped cream. This mouthwatering dessert is a must for British cuisine, it is very simple and straightforward to create however requires attention to some key elements to perfect!
Delicious Victoria Sponge Cake. A Traditional English Afternoon Tea Recipe
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 220 Grams (7.76 oz) Caster Sugar – Superfine Sugar – Baker´s Sugar
- 220 Grams (7.76 oz) Butter Softened at room temperature (plus extra for greasing).
- 4 (4 ) Egg Large
- 220 Grams (7.76 oz) Self-Raising Flour
- 2 Tsp (2 Tsp) Baking Powder
- 150 Grams (5.29 oz) Raspberry Jam
- 150 ml (5.29 oz) Double Cream
- Icing sugar For dusting
- Preheat the oven to 190°C/375°F/Gas 5.
- Grease with some butter in two 20cm/8inch cake tins and line the bases with greaseproof paper.
- In a large bowl, beat the butter and sugar together until very light and fluffy using a hand-held electric whisker (or use a wooden spoon).
- Break one egg into the bowl and beat it into the butter and sugar mix. One at a time, beat in the rest of the eggs, mixing well before adding the next.
- Gradually fold in the flour and baking powder, mixing well as you go, ensuring all ingredients are fully combined.
- Divide the cake mix equally between the two prepared tins, use a spatula to spread the mix evenly.
- Put the tins in the oven and bake for 20 -25 minutes. The cakes should have risen and turned golden. The cakes will be ready if you insert a skewer in the center and it comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then run a butterknife around the inside edge of the tins to help them turn out, carefully turn them out onto a wire rack and leave to cool completely.
- Whilst you wait for the cakes to cool, prepare the cream for the filling by whisking in a bowl until it forms stiff peaks.
- To assemble, place one cake upside down on a serving plate or cake stand and spread the upper side with the jam. Next, layer the whipped cream on top of the jam layer then place the second cake on top.
- Dust with icing sugar to decorate and enjoy!
Swap out the raspberry jam for strawberry jam or even layer in some fresh raspberries or strawberries to the filling.
Ensure the oven is up to temperature before putting the cakes in, the short amount of time they spend in the oven means it needs to be the right temperature to rise.
The key is to slowly add each ingredient whilst mixing, this allows them to mix evenly and ensures the eggs can emulsify with the butter.
— Specific Atributes of This Recipe:
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