How to Make Victoria Sandwich Sponge Cake
The technique used in making this classic English Victoria Sponge Cake results in a tender and perfect crumb, moist, and super yummy cake! I dare you to eat just one slice. It’s great as a spring or summer cake and always perfect with a cup of tea!
Equipment
- Oven
- 2 (8-inch) cake pans, buttered and floured
- Electric Mixer
Ingredients
For the Cake
- 8 oz unsalted butter, softened
- 1 1/4 cup white sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups self-rising flour, sifted with the salt
- 1/2 tsp salt
- 6 tbsp half and half or whole milk
For the Jam Filling
- 6 tbsp red raspberry jam, or more to taste
For the Cream Filling or Sauce on the Side
- 1 cup heavy or double cream, freshly whipped and sweetened with 2-3 tablespoons confectioner's sugar, or to taste
- 3/4 cup creme fraiche or sour cream, as alternative to the whipped cream sweeten the sour cream with 5 tablespoons confectioners sugar, or to taste (this is an alternative to the whipped cream and is served on the side instead).
For the Topping
- confectioner's sugar, for topping
Instructions
For the Cake
- Preheat the oven to 350 F. In the bowl of an electric mixer, place the softened butter and beat until smooth and creamy. Slowly add the sugar and continue to beat for 4 minutes or until the mixture is fluffy, scraping down the sides of the bowl a few times as needed.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl a few times to mix everything perfectly. Pour the vanilla extract and quickly beat to stir it in.
- Slowly fold in the sifted flour, adding a tablespoon of milk each time a portion is added. Fold the flour in very gently so as not to knock down the air beaten in earlier. Just mix until no more streaks of flour appear. Batter would be thick and elastic.
- Evenly divide the batter into 2 prepared (greased and floured) 7-8 inch cake pans. Bake in the preheated over for 25-30 minutes or until the top springs back when gently pressed with a finger. Adjust the amount depending on the size of the cake pan. Leave in the tins for 10 minutes and then transfer to a rack to cool completely.
For the Jam Filling
- Once the cakes are completely cooled, take one of the cakes and place in a cake stand or serving plate and then top with the jam. Generously, spread the raspberry jam evenly all over.
For the Cream Filling or Sauce on the Side
- For the cream filling, beat the heavy cream until stiff and thick, slowly adding the sugar as you mix it. Spread the cream filling evenly on top of the jam. Serve the cake immediately with tea or coffee. Alternatively, you can serve the cake without the whipped cream but with a sweetened creme freche (sweetened sour cream) on the side.
For the Topping
- Sprinkle some confectioner's sugar on top before serving.
Notes
Tips and Tricks
Add the jam and cream filling to the cake only when you're ready to serve it, so they don't make the cake mushy. You can make the cake a day ahead (no need to refrigerate) but if you do, make sure to serve the cake at room temperature to allow the cake to soften so the crumbs are perfectly tender, moist and for perfect slicing. You can also simply microwave a slice for 10-15 seconds or so to warm it up quickly and soften it, and it would have the same exact taste and texture as if it's freshly baked.
If you don't have self-rising flour, you can add 2 teaspoons of baking powder to the flour as replacement.
Nutrition
Calories: 403kcalCarbohydrates: 42gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 113mgSodium: 1068mgPotassium: 69mgFiber: 1gSugar: 6gVitamin A: 841IUVitamin C: 1mgCalcium: 38mgIron: 0.4mg
Tried this recipe?Let us know how it was!