Description
Victoria Sponge Cake is a delightful British classic that combines two light, fluffy sponge layers with rich whipped cream and fresh strawberries or jam. This easy-to-make dessert is perfect for afternoon tea, celebrations, or simply indulging at home. With minimal ingredients and straightforward steps, you can create this timeless treat in under an hour, making it ideal for both novice bakers and seasoned pros. Experience the taste of tradition with every slice!
Ingredients
Scale
- 200g all-purpose flour
- 200g granulated sugar
- 1 tsp baking powder
- 200g unsalted butter (softened)
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 300ml heavy cream (whipped)
- Fresh strawberries or jam (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt until well combined.
- In another bowl, beat the softened butter and sugar on medium speed until light and fluffy, about three minutes.
- Add eggs one at a time to the creamed mixture while mixing on low speed. Stir in the vanilla extract.
- Gradually combine the dry ingredients into the wet mixture while alternating with milk until smooth.
- Divide the batter evenly between the prepared pans and bake for about 25 minutes or until golden brown. Allow cakes to cool completely before frosting.
Notes
For a citrus twist, add lemon zest to the batter.
Substitute strawberries with raspberries or any seasonal fruit for variation.
Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg