Victoria Sponge Cake
This Victoria Sponge Cake recipe sandwiches a light buttercream and chopped strawberries covered in strawberry jam filling for a truly statement British dessert.
Servings 8
Calories 548kcal
Ingredients
Sponge cakes
- 200 grams / 7 ounces butter room temperature
- 200 grams / 1 cup superfine/caster sugar
- 1 ½ teaspoons vanilla extract
- 160 grams / 3 large eggs room temperature and lightly beaten
- 200 grams / 1 ¼ cups plain flour sifted
- 6 grams / 1 ½ teaspoons baking powder
Cream filling
- 100 grams / 3.5 ounces butter softened
- 115 grams / 1 cup confectioners/icing sugar sifted
- 2 teaspoons vanilla extract
- 100 grams / 3.5 ounces fresh strawberries hulled and sliced
- 40 grams / 2 tablespoons strawberry jam
Instructions
Sponge cakes
- Lightly greaseproof a cake tin and line the base with greaseproof paper.
- Preheat your oven to 170C/340F.
- Beat the butter, sugar and vanilla extract together until pale and fluffy, approximately 3 minutes with an electric beater.
- Add in 2 tablespoons of the egg mixture and beat until well combined, approximately 30 seconds.
- Repeat with another portion of egg and beating until well combined.
- Add in their flour and baking powder and fold into the fluffy batter to incorporate without losing volume.
- Pour evenly into the cake tins and place in the oven until golden, approximately 30 minutes or until a skewer comes out clean.
- Remove and allow to cool in the tins for 5 minutes before inverting onto cooling racks.
Cream filling
- To make the buttercream, place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 4 minutes.
- Add in the vanilla extract and combine for a further 30 seconds.
- Lay one of the cake portions on a plate and spread the strawberry jam over the top evenly.
- Spoon the buttercream on top or pipe around the entire cake.
- Place the strawberries and jam into a small bowl and stir together.
- Spoon on top of the buttercream evenly.
- Lay the remaining cake on top of the buttercream and strawberries.
- Sieve a little confectioner’s or icing sugar over the top.
- Slice and serve.
- Dig in!
Video
Notes
- Strawberries: Fresh strawberries that are ripe and in season just elevate this cake instead of just using jam which is often what you’ll see in a Victoria Sponge when you search it.
- Strawberry Jam: High quality strawberry jam adds a depth of flavor and sweetness alongside fresh strawbs, however, you could double the jam here if you choose not to use fresh fruit.
- Room temp ingredients are needed: To create the best sponge cake your butter and eggs need to be room temperature. This allows the butter to whip up into a fluffy texture and combine with the sugar. Room temperature eggs allow for better aeration resulting in a fluffier texture that results in a the crumb.
- Hand or stand mixer is needed: To whip the cake batter and buttercream, this is best done with an electric beater. It helps give your sponge cakes the light airy texture and whip your buttercream best. Both can be done by hand, but you will need some elbow grease to get the texture right.
- Cake tin: Two 18 centimeter or 7 inch cake tins were used here for a higher cake due to the batter not being a large recipe. The smaller your tin the higher the cakes will be. If your cake tin is any larger then 23 centimeters or 9 inches, your cakes will be much flatter than they appear here.
Nutrition
Calories: 548kcal