Victoria Sponge Cake


Servings: 8

For the Cake:
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups (8 oz./225g) cake flour
2 tsp. baking powder
Pinch of salt
1 tsp. vanilla extract
4 tbsp. milk

Strawberry and Whipped Cream Filling:

4 tbsp. strawberry jam
2 cups sliced fresh strawberries
1 1/2 cups heavy whipping cream, chilled
2 tbsp. granulated sugar

1 – 2 tbsp. confectioners’ sugar or granulated sugar or whipped cream
For the Cake:

Preheat oven to 350°F/180°C. Butter and flour 2 round (8-inch x 1 1/2-inch deep) cake pans. Line bottom of pans with parchment paper and butter parchment paper.

In a small bowl, combine the flour, baking powder and pinch of salt; set aside.

With electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla; then add the eggs one at a time, mixing well after each addition. On low speed, slowly add the flour mixture. When flour mixture has been fully incorporated, add the milk, one tablespoon at a time until mixed into batter well.

With a rubber spatula, scrape batter into prepared cake pans and even out tops with the back of a spoon. Bake on middle rack of preheated oven until the cakes are beginning to come away from edges of pan and a cake tester inserted in center of cakes comes out clean, about 20 to 25 minutes. Remove cakes from oven and place pans on wire rack for 10 minutes, then invert cakes from pans onto racks (right side up), and let cool completely, approximately 1 hour.

Strawberry and Whipped Cream Filling:

Chill the mixing bowl and beaters that you will use to whip the cream with, in the freezer for 15 minutes or in the refrigerator for 30 minutes. Whip the chilled cream, adding the 2 tbsp. sugar, until soft peaks form.

Invert one cooled cake layer on serving plate. Spread with the 4 tbsp. strawberry jam. Place sliced strawberrries over jam, then spread half of the whipped cream over sliced strawberries, leaving a 1-inch border around edge of cake. Top with second cake layer, right side up. Sift confectioners’ sugar over top of cake, or sprinkle granulated sugar over top of cake or frost cake with remaining half of whipped cream. Cover and refrigerate cake until serving time. Garnish with fresh strawberries, if desired. Cut cake into wedges to serve. Cover and refrigerate any leftover cake.



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