British
Victoria Sponge Cake
The quintessential British afternoon-tea cake: two light, buttery sponge layers sandwiched with raspberry jam and whipped cream, finished with a dusting of sugar. Made by the all-in-one method.
45 min
Total time
8
Servings
20 min
Prep
25 min
Cook
beginnerdessertvegetarian
Ingredients
8 servings
- 225 g unsalted butter, softened
- 225 g caster sugar
- 225 g self-raising flour, or plain flour plus 2 tsp baking powder
- 8 g baking powder
- 4 large eggs, room temperature
- 5 ml vanilla extract, optional
- 150 g raspberry jam, good quality
- 150 ml double cream, whipped, optional
- 10 g icing sugar, for dusting
Make it your way
Instructions
- Step 1.Heat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round sandwich tins and line the bases with parchment.
- Step 2.Put the butter, caster sugar, flour, baking powder, eggs, and vanilla in a large bowl.
- Step 3.Beat with an electric mixer just until smooth and combined, about 2 minutes; do not overbeat.
- Step 4.Divide the batter evenly between the two tins and level the tops.
- Step 5.Bake 25 minutes, until well risen, golden, and springy to the touch and the cakes shrink slightly from the tin sides.
- Step 6.Cool in the tins a few minutes, then turn out onto a wire rack, peel off the parchment, and cool completely.
- Step 7.Spread raspberry jam over one sponge, then spread or pipe the whipped cream over the jam.
- Step 8.Place the second sponge on top and press gently.
- Step 9.Dust the top with icing sugar and serve.
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