Best 3 Victoria Sponge Cake Recipes
Victoria sponge cake, named after Queen Victoria, is a classic British cake that embodies simplicity, elegance, and timeless charm. It consists of two layers of light and fluffy sponge cake sandwiched with a layer of jam and whipped cream or buttercream. The cake is often decorated with a dusting of powdered sugar, fresh berries, or piped frosting, making it a delightful treat for any occasion. This article presents two irresistible recipes for Victoria sponge cake: a classic version and a gluten-free variation. Both recipes provide step-by-step instructions, ensuring that bakers of all skill levels can create this delightful treat. Additionally, the article includes a foolproof recipe for homemade strawberry jam, the perfect complement to the Victoria sponge cake.
Check out the recipes below so you can choose the best recipe for yourself!
VICTORIA SPONGE CAKE
A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.
Provided by Caroline Victoria
Categories World Cuisine Recipes European UK and Ireland English
Time 1h20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
- Sift the flour and baking powder into a medium bowl and set aside.
- Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
- This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 22.9 g, Cholesterol 87 mg, Fat 19.8 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 12.1 g, Sodium 223.3 mg, Sugar 13 g
CLASSIC VICTORIA SPONGE CAKE
Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
- Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
- Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
- Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
- Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
- Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 48.5 g, Cholesterol 134.6 mg, Fat 26.5 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 16.1 g, Sodium 236.4 mg, Sugar 32.7 g
VICTORIA SPONGE CAKE
This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It's a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.
Provided by Melissa Clark
Categories cakes, dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder and salt.
- In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
- Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
- Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 252 milligrams, Sugar 41 grams, TransFat 1 gram
Tips:
- Use unsalted butter at room temperature for a smooth and creamy batter. - Cream the butter and sugar together until light and fluffy. - Gradually add the eggs, one at a time, beating well after each addition. - Sift the flour and baking powder together before adding to the batter. - Fold the flour mixture into the wet ingredients in three additions, alternating with milk. - Do not overmix the batter, as this can make the cake tough. - Pour the batter into the prepared cake pan and bake in a preheated oven. - Allow the cake to cool completely before frosting or decorating.Conclusion:
The Victoria sponge cake is a classic British teatime treat that is light, fluffy, and delicious. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. Whether you are serving it plain, with jam and cream, or topped with fresh fruit, the Victoria sponge cake is sure to be a hit. So next time you are looking for a delightful dessert to enjoy, give this recipe a try!
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