There’s an excellent likelihood that you have already got all the things you might want to make this simple Victoria Sponge Cake in your pantry! This traditional sponge cake recipe is irresistibly gentle, spongy, and ideal for layering with scrumptious jam and cream filling.
A Easy Sponge Cake Recipe
So, full disclosure: I say “easy” right here as in, this Victoria sponge cake is SO easy to make. However the texture and style are something however. The truth is, if there’s one dessert that you just’ll wish to carry to all of your summertime get-togethers this yr, that is it.
This traditional Victoria sponge cake recipe is just like the British cousin of my Spanish-inspired Tres Leches Cake. It’s gentle and moist, stuffed with fluffy do-it-yourself whipped cream and my favourite raspberry jam. The irresistibly spongy crumb melts away with each chew. I layer my cake with filling after which mud the highest with powdered sugar. Perfection!
Why is that this referred to as a Victoria sponge cake? It is a conventional recipe that’s layered with jam and whipped cream (or buttercream). It’s named after Queen Victoria, who loved a slice of cake daily together with her afternoon tea. Who am I to move up the prospect to eat like royalty?
Why You’ll Love This Recipe
What makes this the very best sponge cake?
Straightforward, but spectacular. There’s a motive this cake recipe is match for a Queen. It’s lush and flavorful, but by some means insanely simple to make with solely 4 components. It’s a deal with for the eyes and tastebuds.
Versatile. Each kitchen wants a traditional, good sponge cake recipe (IMHO). Whether or not you’re whipping collectively this cake on the weekend or baking it for a special day or vacation, it’s actually essential cake recipe. Commerce out the filling, frost it, flip it right into a poke cake – the probabilities are infinite.
Berries and cream goodness. I really like the mix of candy raspberry jam and fluffy whipped cream between the moist, tender cake layers. It’s good for summer time, and all yr spherical.
What Is a Sponge Cake?
As you could have guessed by the identify, a sponge cake is a lightweight and fluffy, spongy cake. Like a Pound Cake, a sponge cake is made with easy components: primarily butter, sugar, eggs, and flour, although not in the identical portions. The feel of a sponge cake is extra delicate, as you’ll see with this Victoria sponge recipe.
Substances You’ll Want
You may make an ideal sponge cake with solely 4 simple pantry components, plus a pinch of salt and a few vanilla. Here’s a fast overview of what you’ll must make this cake and its filling. Keep in mind to scroll to the printable recipe card for the total quantities and particulars.
Butter: Salted or unsalted butter, simply make sure that it’s at room temperature.
Sugar: Granulated sugar is finest for a sponge cake and yields essentially the most persistently gentle, ethereal crumb.
Vanilla: I extremely advocate utilizing an actual vanilla extract somewhat than the imitation form.
Eggs: Eggs are key to a gentle, moist sponge cake. Alongside together with your butter, take your eggs out of the fridge to allow them to come to room temperature. Whisk them collectively earlier than you begin in order that they’re good a fluffy.
Flour: For this sponge cake, I exploit self-rising flour. All-purpose flour will even work.
Heavy Whipping Cream and Powdered Sugar: Two components for making the best do-it-yourself whipped cream ever. You may also use store-bought whipped cream if you happen to’re pressed for time.
Jam: Historically strawberry or raspberry. I selected raspberry jam, however both one tastes scrumptious, and you’ll actually use any taste of jam or preserves that you just’d like. See additional within the put up for simple variation concepts.
Contemporary Berries: If raspberries are in season, I really like so as to add them as a garnish.
Learn how to Make a Sponge Cake
The great thing about this straightforward sponge cake recipe is that the batter comes collectively within the time it takes to preheat the oven. Change your oven to 350ºF, and let’s get began:
Mix the Batter Substances: Start by creaming collectively the butter and sugar, plus a pinch of salt. Subsequent, slowly beat within the vanilla adopted by your whisked eggs. After a couple of minute, steadily add the flour. Do your finest to not overmix the batter.
Bake: Divide the cake batter between two greased and lined baking pans, then bake at 350ºF for 17-20 minutes. The highest of your cake must be golden, and the middle of the sponge ought to spring again once you press it gently together with your finger.
Cool: Your desserts might want to cool to room temperature earlier than you possibly can add the filling. Depart them to chill for about 10 minutes within the pan earlier than inverting the desserts onto a wire rack to complete cooling fully.
Put together the Filling: As soon as your desserts are cooled, you’ll whip up a fast and simple do-it-yourself whipped cream. To take action, beat the heavy cream and powdered sugar collectively on excessive till you attain stiff peaks.
Stack the Truffles: Beginning with the primary cake layer, unfold a thick layer of jam over high, adopted by the whipped cream. Rigorously high this with the second cake layer. I wish to mud the highest of my Victoria sponge cake with powdered sugar and contemporary berries. The way you garnish yours is completely as much as you!
Suggestions for Success
Preserve the following pointers in thoughts when making this moist and spongy do-it-yourself cake from scratch:
Use room-temperature components. Substances like eggs and butter mix extra easily after they aren’t chilly from the fridge. Your cake will even bake extra evenly.
Beat the eggs effectively earlier than you begin. Including quantity to the eggs is what makes a sponge cake gentle and fluffy, as an alternative of dense and, effectively, eggy.
Don’t overmix your cake components. Combine the batter solely till the flour is simply mixed. Overly beating the batter will yield a tricky, denser cake.
Keep away from overbaking the cake. Begin checking your cake for doneness on the earliest steered baking time in order that it doesn’t overbake. Overbaking will dry out the cake.
Degree the cake. In case your baked cake has risen loads within the center, you possibly can trim the dome from the underside layer in order that your second cake layer stacks evenly. Another choice is to invert the underside layer in order that the graceful, flat facet faces upwards.
After you have an ideal sponge cake recipe in your repertoire, there’s no restrict to the variations you could attempt! Listed here are some concepts:
Completely different Jams: Use your favourite jams and fruit preserves rather than raspberry jam within the filling. Different choices are strawberry or blueberry jam, orange marmalade, or lemon preserves.
Buttercream: One other conventional filling for a Victoria sponge cake is Buttercream. Strive it rather than whipped cream! You may even use strawberry jam and Roasted Strawberry Buttercream for a enjoyable twist.
Toppings: I high this cake with contemporary raspberries, however you possibly can garnish it with any sort of contemporary fruit (strawberries, blueberries, blackberries, or any mixture thereof).
Because of the whipped cream filling, your completed sponge cake will should be refrigerated. The cake will hold hermetic within the fridge for as much as 3 days.
Can I Freeze Sponge Cake?
Sure, if you happen to’re making this recipe forward, I discover that it’s finest to freeze the person baked sponge desserts earlier than you add the filling. Nonetheless, it’s also possible to freeze the assembled cake. Wrap the sponge cake tightly in plastic wrap, both complete or in slices. I like to recommend including an additional layer of foil to assist defend the cake from freezer burn. Afterward, retailer the sponge cake frozen for as much as 3 months, and thaw within the fridge earlier than serving.
Victoria Sponge Cake is a standard sponge cake recipe that’s gentle, spongy, and made with easy components. Excellent for layering with jam and do-it-yourself whipped cream!
3/4 cup butter, room temperature
1 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
3 massive eggs, whisked at room temperature
1 1/4 cups self-rising flour
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup raspberry jam
Non-compulsory – contemporary raspberries to garnish
Cake: Preheat the oven to 350 F. Coat two 8- inch spherical cake pans with baking spray and line the bottoms with parchment paper rounds. Coat once more and put aside.
In a bowl of your stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt collectively on medium-high velocity for two minutes. Add within the vanilla after which the whisked eggs slowly, scraping down the perimeters of the bowl as needed. Combine for 1 minute.
Flip the mixer to low velocity and slowly combine within the flour till simply mixed and the batter is clean. Divide the batter between the ready cake pans and clean with a spatula.
Bake for 17 – 20 minutes or till the highest is golden brown, the cake springs again when gently pressed within the heart, and the sides are beginning to draw back from the perimeters of the pan. Cool the cake within the pan for 10 minutes after which invert onto a wire rack to chill fully, peeling the parchment paper off the cake.
Filling: Within the bowl of your stand mixer fitted with the whisk attachment combine the cream and powdered sugar collectively on excessive velocity for 1 minute, or till stiff peaks kind.
Place one cake on a cake plate and high with raspberry jam. Unfold the whipped cream on high of the jam and place the remaining cake layer on high.
Garnish: Mud the highest of the cake with powdered sugar and organize contemporary berries on high or across the cake.
Retailer hermetic within the fridge for as much as 3 days.
Key phrases: sponge cake, victoria sponge cake, sponge cake recipe
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