Victoria Sponge Cake is a royal delicacy made with easy and simple spongecake buttery cake sandwiched with a thick layer of homemade strawberry jam recipe and whipped cream. The texture of the cake is soft, light, pillowy and super tender. The cake layers are easy to bake. Serve this cake in afternoon tea or any other time of the day. This cake is a British class and was Queen Victoria's favorite for a reason.
1 cup unsalted butter (8 oz/225 g) room temperature
4eggs room temperature
1cupcastor sugar (200 g)
1 teaspoonvanilla extract (5 ml)
2 teaspoonmilk (20 ml)
Cake Filling:
¼ cup strawberry jam (75 g)
¾ cup heavy whipping cream (180 ml)
2 tablespoonpowdered sugar to sprinkle
Instructions
Victoria Sponge Cakes:
Preheat the oven at 350 F. Spray two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda and salt together. Whisk and set aside.
In a large mixing bowl, using an electric mixer, cream the butter until it is creamy. Add in castor sugar and vanilla and mix until the butter turns pale in color, light and fluffy for about 4 – 6 minutes.
Add eggs, one by one, and beat well after each incorporation.
Mix in the dry ingredients into the wet ingredients. Add milk as well and beat until combined.
Distribute the batter in equal amount about 440 g in each prepared pan.
Bake the cakes for about 20 – 22 minutes and check with a wooden skewer or cake tester inserted in the center of the cake comes out clean with a few crumbs.
Remove the pans from the oven and place it on the wire racks for 20 minutes. Once the cakes are cooled, lift them out of the pans and place them on the wire racks.
Place one cake on the cake plate and spread strawberry jam on it. If you like, you can add whipped cream as well. Place the other cake on top and dust it with powdered sugar.
Notes
Do not Overmix: the cake batter as over-mixing or over-beating will activate the gluten strands in the flour and it will result in a tough, dense and hard cake.Cool the Cake: Place the cake on the wire rack and let the cakes cool completely before adding the jam and whipped cream on the bottom cake layer. Adding the jam and whipped cream on hot cakes will make it melt.