Victoria Sponge Cake
ID: 7da90f96...
A classic British teatime treat featuring two layers of light, fluffy sponge cake sandwiched together with sweet strawberry jam and freshly whipped cream, finished with a elegant dusting of powdered sugar.
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🍳 Cooking Flow
Prep two 8-inch pans and sift together self-rising flour, baking powder, and salt. → Cream butter and sugar, then beat in eggs one at a time, followed by vanilla and milk. → Fold in the dry ingredients, divide into pans, and bake at 350°F for 25-30 minutes. → Cool the cakes completely, and whip the heavy cream with powdered sugar and vanilla. → Assemble by layering cake, strawberry jam, whipped cream, the second cake layer, and a dusting of powdered sugar.
Cooking Steps
Brief Cooking Order
Prep two 8-inch pans and sift together self-rising flour, baking powder, and salt. → Cream butter and sugar, then beat in eggs one at a time, followed by vanilla and milk. → Fold in the dry ingredients, divide into pans, and bake at 350°F for 25-30 minutes. → Cool the cakes completely, and whip the heavy cream with powdered sugar and vanilla. → Assemble by layering cake, strawberry jam, whipped cream, the second cake layer, and a dusting of powdered sugar.
Introduction
A classic British teatime treat featuring two layers of light, fluffy sponge cake sandwiched together with sweet strawberry jam and freshly whipped cream, finished with a elegant dusting of powdered sugar.
Step 1
Preheat the oven to 350°F (175°C). Butter two 8-inch cake pans, place a parchment paper round in the bottom of each, and lightly dust the sides with flour.
Step 2
Sift 2 cups of self-rising flour, 1/4 tsp of baking powder, and 1/4 tsp of salt into a bowl. Whisk to combine and set aside.
Step 3
Add 1 cup of softened unsalted butter to a stand mixer bowl. Mix on medium speed for about a minute until smooth and creamy.
Step 4
Add 1 cup + 2 tbsp of granulated sugar to the butter. Scrape down the bowl and beat on medium-high speed for about 3 minutes until light, fluffy, and pale.
Step 5
Add the 4 room-temperature eggs one at a time, mixing well and scraping down the bowl between each addition to ensure a uniform mixture.
Ingredients List
Important Notes
Make sure both the butter and eggs are at room temperature to prevent the cake batter from curdling.
If you don't have self-rising flour, you can use 2 cups of all-purpose flour mixed with 2 1/2 tsp of baking powder and 3/4 tsp of salt.
Do not use cake strips for this recipe; the cake layers need to rise freely.
To get the best volume and texture for the whipped cream, ensure the heavy cream, mixing bowl, and whisk attachment are all chilled beforehand.
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