Cake with a Victoria sponge
A traditional British cake eaten during afternoon tea and other festivities, Victoria sponge was Queen Victoria’s favorite layer cake. It has vanilla whipped cream and strawberry jam within. If desired, sprinkle the top with powdered sugar.
- 20 minutes for preparation
- 20 minutes is the cooking time.
- Extra Time: One Hour
- Time Spent: 1 hour 40 minutes
- Ten servings
- Produce: One 8-inch, two-layer cake
A straightforward British treat that truly lives up to its renowned reputation is the Victoria sponge cake. The ideal sweet treat to lift your spirits is this recipe for light and soft Victoria sponge.
Victoria Sponge Cake: What Is It?
A Victoria sponge cake, also known as a Victoria sandwich, is a British dessert that is made out of two layers of delicate cake with jam and cream between them. Queen Victoria is credited with giving the cake its name since she reportedly started eating it with her afternoon tea.
Ingredients
These are the ingredients you’ll need to make this classic Victoria sponge cake recipe:
To garnish: Powdered sugar and fresh strawberries
For the cake: baking spray, all-purpose flour, baking powder, cornstarch, kosher salt, granulated sugar, butter or margarine, eggs, vanilla extract, whole milk, and strawberry or raspberry preserves
For the whipped cream: heavy whipping cream, powdered sugar, and vanilla extract
The Recipe for Victoria Sponge Cake
The complete, detailed recipe is provided below —- but here’s a quick rundown of what to anticipate when making your own Victoria sponge cake:
- In a bowl, sift the dry ingredients together and set aside.
- Using a mixer, whisk the sugar and butter together, then add the eggs and vanilla.
- On low speed, alternately mix in the flour mixture and the milk.
- A toothpick inserted into the cake pans should come out clean after baking.
- Top one layer of cooled cake with the preserves.
- Prepare the whipped cream and cover the preserves with it.
- Top with the remaining layer, dusting with powdered sugar, and top with berries.
