Hey, folks! Today we are going to discuss another type of sponge cake here! I call it my best Victoria sponge cake recipe and I challenge you to think the same (winked).
By the way, if you know me in person, you will clearly know I am that kind of person that falls in love with easy cakes. So, I am going to make you a promise here – this Victoria sponge cake recipe is the best, plus, it’s easy!
It’s called a Victoria sponge because it is said that Queen Victoria is known to enjoy this sponge and jam combination with her afternoon tea. If the Queen loves it, it must be highly approved, right?
If you have had a look on my previous Madeira cake recipe, you will notice that both recipes call for pretty much the same ingredients. Sugar, butter, eggs, flour, that’s what you are going to need.
But, wait? What are the differences between them then?
I am going to explain a bit in their texture first – the Victoria sponge cake is a lot lighter and fluffier in texture when compared with the Madeira cake.
If you are looking for a nice fluffy cake in butter icing, my best recommendation is the Victoria sponge cake.
On the other hand, the Madeira cake is your best choice when you are planning to make a fondant or royal icing covered cake. The denser, more solid texture of the Madeira cake will be your good girl and is able to stand up to those weights.
So, let’s get back to the question. How do their recipes differ and result in such a difference?
Hint: Both cakes require the same amount of eggs, sugar and butter.
Okay, now you know it. It’s all about the flour.
In my Madeira cake recipe, I included a small quantity of self-raising flour, just to give it a tiny level of lift.
When it comes to this best Victoria sponge cake recipe, a good pack of self-raising flour is all you need. And, to give the fantastic, fluffy texture a boost, we will need an extra teaspoon of baking powder here.
Here I am going to list the ingredients you need in detail.
Best Victoria sponge cake recipe – Ingredients
As I mentioned two seconds ago, the amount of sugar, butter and eggs are the same. Therefore in this best Victoria sponge cake recipe, I will recommend you to start preparing the ingredients by weighing out your eggs (in their shells). Then, prepare the exact same weigh of butter, sugar and self-raising flour.
For example, I use three large free-range eggs in this recipe and they weigh for a total of 185g here. Therefore, what I need is going to be:
- 3 large free range eggs
- 185g of unsalted butter softened
- 185g of caster sugar
- 185g of self-raising flour
Also, you will need:
- 1 tsp of baking powder
- 1 tsp of vanilla extract
- 2 tbsp of whole milk
- A pinch of salt
Then, for the fillings, you will need:
- 200ml of heavy cream
- 150ml of strawberry jam
For decorating the top of the cake, you may use:
- Icing sugar/caster sugar
Tools and equipment you need
- Hand or stand mixer
- Two mixing bowls
- Two 8-inch sandwich cake tin
- A sieve
- An offset spatula
- A spatula
- A cooling rack
Best Victoria sponge cake recipe – Instructions
For the cake
- Preheat the oven to 170°C. Grease two 8-inch sandwich cake tins and line with baking parchment.
- In a mixing bowl, start by sieving your dry ingredients – flour, baking powder and salt. Set aside.
- Then, by using your hand or stand mixer, beat your butter and sugar together in a mixing bowl until they appear to be pale, fluffy and creamy. This takes roughly four minutes.
- Add the eggs into the mixture, one at a time. Before adding another, make sure that the previous egg has been well-combined. To avoid spillage, don’t forget to turn the mixer on low speed when you are adding the eggs.
- Use a spatula to fold your dry ingredients into the mixture and continue to beat until the dry ingredients are fully incorporated.
- Mix the milk and vanilla extract into your batter.
- Once your batter is ready, divide it into your tins equally and level it out by using an offset spatula. Bake for 25 minutes or until the skewer comes out clean.
- Let cool on a cooling rack for half an hour before continuing making the fillings.
For the fillings
- Whip the heavy cream by using your hand mixer or whisk until it reaches the soft peak. This is when the cream mounds on the beater but no sharp tip is formed.
- Spread the cream on one of your cake sponges. Complete the fillings by spreading another layer of strawberry jam on it.
- Gently pick up the other cake sponge and place it on top.
To finish off
- Complete your cake by dusting some icing sugar on the top. You may also use the caster sugar as an alternative.
- If you are looking for an even more stunning cake, you may also decorate the top with some strawberries or raspberries.
If you need to have a better clarity on this Victoria sponge cake recipe, here I have attached a video I find useful! Feel free to check this out! 🙂
Other cake ideas
Also, if you are interested in other easy cake recipes, you may click on the links below to proceed.
This is the Madeira cake recipe I mentioned above. Not only serving as a good base for a fondant cake, I also like to have it with my afternoon tea.
If you are a more chocolaty person, you may consider having a look on my most decadent chocolate cake recipe here.
This vanilla cake is another favourite cake of mine. You can never get bored with a vanilla cake, right?
It’s picnic time!
So, there you go with your classic, awesome Victoria sponge! I hope you have enjoyed this best Victoria sponge cake recipe.
This is the definitely the best cake for you if you decide you would like to have some little family picnic time!
Okay, I think I need to leave you here.
Why? Erm, I am grabbing my cake and the picnic blanket and go to the park!
By the way, if you have any question or just want to share your tips or anything with me, please feel free to leave them in the comment section!
Cheers! Happy summer!