Experience the quintessential British tea-time treat with this classic Victoria Sponge Cake recipe. This cake is renowned for its light, fluffy texture and delightful balance of sweetness from the raspberry jam and the richness of whipped double cream. Perfect for any occasion, from afternoon tea to a celebratory gathering, this cake embodies the essence of simple yet sophisticated baking.
Why You'll Love This Cake: The Victoria Sponge Cake is a timeless favorite due to its simple elegance and exquisite flavor. The combination of airy sponge, sweet raspberry jam, and lush whipped cream offers a delightful taste experience. It's a versatile cake that can be enjoyed on its own or dressed up with fresh berries or other garnishes for a more festive look.
Perfect Occasion: This cake is perfect for any gathering where you want to impress but keep things classic and uncomplicated. It's ideal for birthdays, anniversaries, bridal showers, or any time you need a reliable and delicious dessert that everyone will love.
Ingredients:
- 200g self-raising flour
- 200g butter, at room temperature
- 200g caster sugar
- 4 eggs, at room temperature
- 1 tsp baking powder
- 2 tbsp milk
For the Filling:
- Raspberry jam
- 300ml double cream, whipped
For Decoration:
- Powdered sugar
Method:
- Preparation:
- Preheat the oven to 150°C (302°F). Grease and line two 8-inch round baking tins with parchment paper.
- Make the Cake Batter:
- In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Sift in the flour and baking powder together over the wet ingredients. Add the milk and fold everything together using a spatula until just combined. Avoid overmixing to keep the batter airy.
- Bake the Cake:
- Divide the batter evenly between the prepared tins. You can use a kitchen scale to ensure both tins have an equal amount of batter.
- Place in the preheated oven and bake for about 20 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
- Remove from the oven and let cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.
- Assemble the Cake:
- Once the cakes are completely cool, spread a generous layer of whipped cream over one of the sponge layers. Top the cream with a layer of raspberry jam.
- Place the second sponge layer on top of the first, pressing down gently to secure it.
- Decorate:
- Dust the top of the cake with powdered sugar for a classic finish.
Enjoy your Victoria Sponge Cake, a delightful centerpiece that offers a taste of British baking tradition perfect for any occasion!