Victoria Sponge Cake is a great British classic cake recipe. It is a traditional recipe which is extremely popular and loved by Brits. Victoria Sponge Cake is simply fluffy and light Sponge Cake sandwiched with Strawberry Jam and cream. This easy recipe is just in time for Christmas, what’s a Christmas dinner without a beautiful and delicious Sponge Cake as dessert?
I’ve had a lot of requests for Nigerian cake recipe and I’ll be putting that up shortly, hopefully before Christmas but, until then, let’s bake some lush Victoria Sponge Cake.
225g Self raising Flour
225g Caster Sugar
4 Medium Size Eggs
1 Teaspoon Vanilla Extract
2-4 Tablespoons Milk (liquid)
For the Filling:
250ml Double/Heavy Cream
1/2 Teaspoon Vanilla Extract
4-5 Tablespoons Jam
Preheat the oven to 180C/350F/Gas 4
Cream the Sugar and Butter till light and fluffy…
Gradually beat in the eggs and mix one at a time. Do not over mix…
After mixing in the Eggs, add the Vanilla Extract and mix..
Then, using a spatula, fold in the flour. Do not use a whisk or stand mixer. Just use a Spatula. Mix until it’s well combined. If the mixture is too thick, add the Milk gradually to loosen it up. Your batter should be pourable but definitely not runny…
Grease 2 20cm Springform or Sandwich pans. I prefer to grease with butter then lightly dust with flour. The flour allows the cake to slide out of the pan easily after baking…
Divide the mixture into the two pans and pop in the preheated oven..
Bake for 20-25 minutes or until the cakes are fully set..
Doneness test: Insert a toothpick into the cake, if the toothpick comes out wet and sticky the it’s not done. If its dry, then its done.
Wait till the Cakes are completely cooled, then turn them out onto a wide plate or Cake Stands…
To make the whipped cream for the filling. Pour the double/heavy cream and vanilla extract into a mixing bowl. Using a hand mixer, mix till quite stiff. Set aside.
Now, fill the top of one of the cakes with the Jam, then spread the whipped cream on top. You may wish to cover with fresh Strawberries as well. Excuse my tacky filling, I was far too tired to bother about perfection at this time.
Then place the second Cake on the top and push down lightly. Dust the top of your Cake with Icing sugar if you wish..
All done! Lovely Victoria Sponge Cake!
Sisi’s Baking Tips:
-Ensure your oven is preheated for at least 5 minutes before baking the cakes. Do not transfer the cakes into a cold oven.
-Do not open the door of the oven before the cake rises. To be safe, refrain from opening until at least 20 -minutes into the Baking time. Opening too early will cause the cake to fall flat cos of the cold air.
-Do not leave your batter out for too long before baking. Sponge cakes are spongy because of the incorporated air, cakes will turn out dense if left for too long. Bake immediately.
-If you do not fancy a Victoria Sponge cake, you can bake the entire batter in a 24cm baking pan or a Bundt pan for 25-30 minutes.
-If you can’t source Caster sugar, simply pour granulated sugar into a dry mill and blend to a fine consistency.