Victoria Sponge Cake
ID: 1df8ba90...
A classic British afternoon tea cake named after Queen Victoria. It features two layers of rich, buttery, and moist sponge cake sandwiched with a layer of sweet jam and whipped cream, then finished with a simple dusting of powdered sugar.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Preheat oven to 350°F (180°C) and prepare two 8-inch cake pans with butter and parchment paper. → Cream the butter, sugar, and vanilla until fluffy, then beat in the eggs one at a time. → Fold in the whisked dry ingredients (flour, baking powder, salt) and thin slightly with milk. → Divide the batter into the pans and bake for 20 minutes until golden; cool completely. → Sandwich the cooled cakes with jam and whipped cream, then dust the top with powdered sugar.
Cooking Steps
Brief Cooking Order
Preheat oven to 350°F (180°C) and prepare two 8-inch cake pans with butter and parchment paper. → Cream the butter, sugar, and vanilla until fluffy, then beat in the eggs one at a time. → Fold in the whisked dry ingredients (flour, baking powder, salt) and thin slightly with milk. → Divide the batter into the pans and bake for 20 minutes until golden; cool completely. → Sandwich the cooled cakes with jam and whipped cream, then dust the top with powdered sugar.
Introduction
A classic British afternoon tea cake named after Queen Victoria. It features two layers of rich, buttery, and moist sponge cake sandwiched with a layer of sweet jam and whipped cream, then finished with a simple dusting of powdered sugar.
Step 1
Preheat your oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans with melted butter and line the bottoms with parchment paper.
Step 2
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature unsalted butter on low speed until smooth.
Step 3
Add the granulated sugar and vanilla extract to the butter. Beat on medium-high speed for 3 to 5 minutes until the mixture is light, fluffy, and pale in color.
Step 4
Add the room-temperature eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the measured flour to smooth it out.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Ingredients List
Important Notes
Always ensure butter, eggs, and milk are at room temperature to prevent the batter from curdling.
Using a kitchen scale is highly recommended to ensure the batter is divided perfectly evenly between the two pans.
If you only use jam to fill the cake, it can be stored at room temperature for several days. However, once you add fresh whipped cream, the cake must be stored in the refrigerator.
Do not overbake the cakes, or they will turn dry. Start checking them around 17-18 minutes.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...