Indulge in the classic British delight – Victoria Sponge Cake! Soft, buttery sponge with strawberry jam and whipped cream – the perfect treat for any occasion. 🍰✨ #VictoriaSponge #ClassicBritishDessert #AfternoonTea

Victoria Sponge Cake Recipe: The Classic British Dessert with Jam and Whipped Cream

The Victoria Sponge Cake, often simply known as Victoria Sandwich, is one of the most beloved desserts in the UK. This light, airy cake is a staple at afternoon teas and has a special place in British culinary history.

Named after Queen Victoria, the cake features soft layers of buttery sponge, filled with a sweet and tangy strawberry jam and whipped cream. It’s cherished for its simple yet delightful flavors, making it perfect for any occasion, whether it’s a casual gathering or a formal tea party.

In this article, we’ll explore the origins of the Victoria Sponge Cake, the ingredients required to make it, a detailed guide on how to prepare it, and some helpful tips to ensure your cake turns out perfectly every time.

The Victoria Sponge Cake’s name pays homage to Queen Victoria of England, who reigned from 1837 to 1901. Queen Victoria was known to enjoy a slice of cake with her afternoon tea, a British tradition that became popular during her reign.

It is believed that the Victoria Sponge Cake was created by her personal chef, using the ingredients that were accessible at the time, such as butter, sugar, and eggs.

The cake’s original design was inspired by a traditional sponge cake, but it evolved over time. The addition of jam and whipped cream between the layers became a signature feature.

Today, it’s enjoyed as an afternoon tea treat, but it’s also popular as a celebration cake for birthdays, weddings, and other special occasions in the UK.

The ingredients for a traditional Victoria Sponge Cake are simple, yet they come together to create a deliciously light and flavorful cake. Here’s what you’ll need:

For the Cake:

  • Butter (225g) – Softened to room temperature, butter provides richness and moisture.
  • Caster sugar (225g) – Fine sugar helps create a smooth batter and a tender texture.
  • Eggs (4 large) – Ensure they’re at room temperature for better mixing.
  • Self-raising flour (225g) – This flour contains baking powder, which helps the cake rise and achieve its light, fluffy texture.
  • Baking powder (1 tsp) – To provide extra lift for the cake.
  • Vanilla extract (1 tsp) – Adds a subtle flavor that complements the sweetness of the cake.
  • A pinch of salt – Balances the sweetness and enhances the overall flavor.

For the Filling:

  • Strawberry jam (or raspberry jam) (100g) – A classic choice for the filling, offering sweetness and a slight tang.
  • Whipped cream (200ml) – Freshly whipped cream adds richness and softness to the filling. You can also use double cream for a thicker texture.
  • Icing sugar (for dusting) – To finish the cake and add a delicate sweetness.

Steps to Prepare Victoria Sponge Cake

  1. Prepare the Oven and Cake Pans :
    Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake pans with parchment paper. If you don’t have parchment paper, you can also use butter and a light dusting of flour to prevent the cake from sticking.
  1. Cream the Butter and Sugar :
    In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer or a wooden spoon. Cream the mixture for about 3-5 minutes, or until it becomes light, pale, and fluffy. This step is crucial for achieving a light and airy cake.
  1. Add the Eggs :
    Crack the eggs into a separate bowl and beat them lightly. Gradually add the beaten eggs into the butter and sugar mixture, a little at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour to bring it back together.
  1. Incorporate the Dry Ingredients :
    Sift the self-raising flour, baking powder, and a pinch of salt into the bowl with the wet ingredients. Gently fold the flour mixture into the batter using a spatula or a metal spoon. Be careful not to overmix, as this could make the cake dense. The batter should be smooth and thick, but not too heavy.
  1. Divide the Batter and Bake :
    Divide the cake batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Tap the pans gently on the counter to remove any large air bubbles. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean. If the cakes are browning too quickly, cover them loosely with foil for the last few minutes of baking.
  1. Cool the Cakes :
    Allow the cakes to cool in their pans for 5-10 minutes before transferring them to a wire rack to cool completely. It’s important to let the cakes cool fully before assembling, as hot cakes can cause the cream to melt.
  1. Prepare the Filling :
    While the cakes are cooling, whip the cream until it forms soft peaks. You can add a small amount of icing sugar to sweeten the cream, but this is optional. If you prefer a thicker cream, use double cream instead of single cream.
  1. Assemble the Cake :
    Once the cakes have cooled, place one cake layer on a serving plate. Spread a generous layer of strawberry jam over the top of the cake, followed by a thick layer of whipped cream. Place the second cake layer on top, gently pressing it down. Dust the top of the cake with icing sugar for a light, decorative finish.
  1. Serve and Enjoy :
    Slice the Victoria Sponge Cake and serve with a cup of tea. The cake can be stored in an airtight container for up to 2-3 days, but it’s best enjoyed fresh.

Tips for the Perfect Victoria Sponge Cake

Room Temperature Ingredients: Make sure your butter, eggs, and cream are at room temperature. This helps the ingredients blend together smoothly and results in a lighter cake.

Don’t Overmix the Batter: When adding the flour, fold it in gently to avoid deflating the air you’ve incorporated into the batter. Overmixing can lead to a dense cake.

Use a Soft, Fine Sugar: Caster sugar (superfine sugar) works best for a smooth batter. If you can’t find it, you can pulse granulated sugar in a food processor to make it finer.

Don’t Skip the Cooling Time: Let the cakes cool completely before assembling them. This prevents the cream from melting and ensures a neater, more presentable cake.

Customize the Jam: While strawberry jam is the classic choice, you can also use raspberry, apricot, or mixed berry jam for a different flavor profile.

Even Layers: Ensure both layers of the cake are of equal thickness to keep the cake balanced when stacked.

Victoria Sponge Cake is a quintessential British dessert that combines the simplicity of a soft, buttery sponge with the sweetness of jam and whipped cream. Whether enjoyed during afternoon tea or at a family gathering, this classic treat is loved for its light and airy texture and the perfect balance of flavors. By following the steps and tips above, you can recreate this beloved cake at home and bring a taste of British tradition to your own kitchen. Happy baking!

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