Classic Victoria Sponge Cake
ID: ee49e28b...
A traditional British tea-time classic featuring light, airy sponge cake layers filled with fresh whipped cream and juicy sliced strawberries, finished with a delicate dusting of caster sugar.
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🍳 Cooking Flow
Weigh the eggs first, then measure matching weights of butter, caster sugar, and self-raising flour. → Cream the butter and sugar, gradually mix in the beaten eggs, and fold in the sifted flour, baking powder, salt, vanilla, and milk. → Bake the batter in two lined 8-inch tins at 170°C for 20-25 minutes, then let them cool completely. → Whip the double cream with sugar to soft peaks and slice the strawberries. → Assemble the cake with layers of sponge, cream, strawberries, more cream, the top sponge, and a dusting of caster sugar.
Cooking Steps
Brief Cooking Order
Weigh the eggs first, then measure matching weights of butter, caster sugar, and self-raising flour. → Cream the butter and sugar, gradually mix in the beaten eggs, and fold in the sifted flour, baking powder, salt, vanilla, and milk. → Bake the batter in two lined 8-inch tins at 170°C for 20-25 minutes, then let them cool completely. → Whip the double cream with sugar to soft peaks and slice the strawberries. → Assemble the cake with layers of sponge, cream, strawberries, more cream, the top sponge, and a dusting of caster sugar.
Introduction
A traditional British tea-time classic featuring light, airy sponge cake layers filled with fresh whipped cream and juicy sliced strawberries, finished with a delicate dusting of caster sugar.
Step 1
Weigh the 3 large eggs in their shells to find their weight (194g in the video). Measure out the exact same weight (194g) of softened unsalted butter, caster sugar, and self-raising flour.
Step 2
Put the softened butter and caster sugar into a stand mixer. Beat them together vigorously until the mixture becomes light and fluffy.
Step 3
Crack the eggs into a bowl and beat them lightly. Turn down the speed of the stand mixer and slowly add the beaten eggs to the creamed mixture in about three stages, mixing well between each.
Step 4
Sift the self-raising flour, baking powder, and a pinch of salt together through a sieve to aerate the dry ingredients.
Step 5
Add the sifted flour mixture to the wet ingredients in the stand mixer and mix on minimum speed until just combined.
Ingredients List
Important Notes
Always weigh your eggs in their shells first; this establishes the precise weight for the butter, sugar, and flour, which guarantees a balanced and light sponge.
Ensure your butter is properly softened at room temperature before starting to get maximum fluffiness during creaming.
Sift the flour to incorporate air and mix on the lowest speed to avoid overworking the gluten, keeping the cake tender.
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