Classic English Victoria Sponge

Ingredients

• 225g (1 cup) unsalted butter, softened 225g (1 cup) unsalted butter, softened
• 225g (1 cup) caster sugar 225g (1 cup) caster sugar
• 4 large eggs 4 large eggs
• 225g (1 ¾ cups) self-raising flour 225g (1 ¾ cups) self-raising flour
• 2 tsp baking powder 2 tsp baking powder
• 2 tbsp milk 2 tbsp milk
• 1 tsp vanilla extract 1 tsp vanilla extract
• 200ml (1 cup) heavy cream 200ml (1 cup) heavy cream
• 4 tbsp strawberry or raspberry jam 4 tbsp strawberry or raspberry jam
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans.
2. 2.
   In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. 3.
   Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
4. 4.
   Sift the self-raising flour and baking powder into the bowl and gently fold it into the batter until just combined.
5. 5.
   Stir in the milk and vanilla extract to create a smooth batter.
6. 6.
   Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
7. 7.
   Bake in the preheated oven for 20-25 minutes or until the cakes are golden and spring back when lightly touched.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   Once the cakes are completely cooled, whip the heavy cream until soft peaks form.
10. 10.
    Place one cake layer on a serving plate and spread the jam evenly over the top.
11. 11.
    Spoon the whipped cream over the jam layer and gently spread it out.
12. 12.
    Carefully place the second cake layer on top of the cream and press lightly to secure.
13. 13.
    Dust the top of the cake with powdered sugar for a decorative finish.
14. 14.
    Serve slices of the Classic English Victoria Sponge and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Self-raising flour — If you don't have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g (1 cup) of all-purpose flour.

Tips & Tricks

• To achieve a light and fluffy sponge, make sure all the ingredients are at room temperature before starting.
• Be careful not to overmix the batter once the flour is added, as this can result in a denser cake.
• For a twist, try using different flavors of jam such as blackberry or apricot.
• Add a touch of lemon zest to the batter for a subtle citrusy flavor.
• If you prefer a sweeter cake, you can add a layer of icing sugar glaze on top of the jam before adding the whipped cream.

Serving advice

Serve slices of the Classic English Victoria Sponge with a cup of tea or coffee for a delightful afternoon treat. It is also a perfect dessert for special occasions or celebrations.

Presentation advice

When presenting the Classic English Victoria Sponge, place a fresh strawberry or raspberry on top of the cake as a garnish. This adds a pop of color and enhances the visual appeal.