Victoria Sponge Cake Recipe

Name: Victoria Sponge Cake Recipe
Cuisine: British
Ingredients: Softened Butter or margarine: 175 g (6 oz); White self-raising flour: 175 g (6 oz); Raspberry Jam: 3-4 Tbsp.; Caster sugar: 175 g (6 oz); Eggs: 3; Double cream: 115 ml

Features:

Cuisine:

Fluffy, light and perfect for afternoon tea, let’s satisfy our sweet tooth with the Queen of the Cakes, the traditional Victoria Sponge Cake!

Medium

Ingredients

175 g (6 oz) Softened Butter or margarine
175 g (6 oz) White self-raising flour
3-4 Tbsp. Raspberry Jam
175 g (6 oz) Caster sugar
3 Eggs
115 ml Double cream

Directions

The Victoria Sponge cake is probably Britain’s most favourite cake ever.

Queen Victoria was known to enjoy a slice or two, of this delicious sponge cake with her afternoon tea. It would not be wrong if I introduce this to you as the ‘Queen of the Cakes’!

Today I will help you make the best Victoria sponge cake ever. Therefore that’s fluffy, light and layered with our favourite raspberry jam!

It’s an absolute classic, you can bake it at home, and above all, it’s perfect to satisfy our sweet cravings!

In conclusion, if you don’t know how to make a sponge, stick around!

(Visited 379 times, 1 visits today)

Steps

1 Done	First, an important reminder. It’s critical to have all of the ingredients in the right quantities before you start baking Victoria Sponge cake. Winging it doesn’t work with this recipe!
2 Done	Let’s start by greasing two 18 cm / 7” sandwich tins.
3 Done	Next, let’s preheat the oven to 190°C or 375°F.
4 Done	Put the butter and sugar into a mixing bowl and thoroughly beat them together until the mix is pale and creamy-looking.
5 Done	Add half of the flour into the bowl and fold it in with a metal spoon. Once done, do the same thing with the rest of the flour.
6 Done	Next, gently whisk the eggs in a small bowl and then add them to our buttery mixture, then divide the mixture between the prepared tins.
7 Done	Now we are going to bake them for 20-25 minutes, or until they are light golden-brown on top. Our cakes should feel firm to the touch and will start to shrink away from the sides of the tins if they are ready.
8 Done	Turn the sponges out onto the wire rack and leave it to cool completely. After removing the grease proof paper, spread the delicious raspberry jam on one sponge, then turn the other on top of it and press gently to make a sandwich.
9 Done	Sprinkle the top with a little caster sugar! Your deliciously lovely Victoria Sponge Cake is ready to serve! If you are a big fan of chocolate, you can simply add 2-3 tablespoons of cocoa powder to the flour and proceed with the same directions as above.
10 Done	NOTE: Cakes, whether kept at room temperature or in the refrigerator, should be stored in an airtight to keep them fresh and moist. If you are storing them in the refrigerator, then first chill the cake for about 15-20 minutes in the freezer to let the frosting on top harden!