The Victoria Sponge Cake is a quintessential British dessert that epitomizes elegance and simplicity. This delightful cake features soft, buttery sponge layers filled with luscious strawberry or raspberry jam and rich whipped cream. It’s dusted with a light sprinkle of powdered sugar, making it not only a treat for the taste buds but also a feast for the eyes.
Why You’ll Love This: There’s something incredibly comforting about a well-made Victoria Sponge Cake. Its texture is perfectly light and fluffy, and the combination of sweet fruit jam with the smoothness of the whipped cream offers a delightful contrast. This cake is a testament to the beauty of using simple, quality ingredients to create a dessert that’s both satisfying and elegant.
Perfect Occasion: The Victoria Sponge Cake is perfect for any occasion that calls for a touch of classic charm. Whether it’s a high tea, a birthday celebration, or just a relaxing afternoon with friends, this cake fits beautifully. It’s particularly popular during the spring and summer months when the desire for lighter, fruitier desserts becomes prevalent.
Decoration Tips: For a beautiful presentation, serve the cake on a fine china plate and use a doily or lace-patterned sugar sifter for the powdered sugar topping. Fresh berries can be added on top or around the base of the cake for a pop of color and freshness. For a festive touch, edible flowers or a light drizzle of melted white chocolate can elevate the visual appeal further.
- Ingredients:
- 225g soft butter
- 225g white sugar
- 4 eggs
- 1 tsp vanilla extract
- 250g all-purpose flour
- 10g baking powder
- Pinch of salt
- 200g strawberry or raspberry jam
- 350g whipped cream
- 2 tbsp powdered sugar (for cream and dusting)
- Preheat the oven to 356°F (180°C). Grease and flour two 22 cm diameter cake pans.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next, then mix in the vanilla extract.
- Sift together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool in the pans for a few minutes, then turn out onto a wire rack to cool completely.
- Whip the cream with 2 tablespoons of powdered sugar until stiff peaks form.
- Spread the jam over one cake layer, then top with the whipped cream. Place the second cake layer on top.
- Dust the top with powdered sugar.
Enjoy this classic Victoria Sponge Cake, a delightful treat that brings a taste of British elegance to any table!
