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“Victoria Sponge Cake: Discover the Secret Recipe Today!”

Victoria sponge cake
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A classic British cake, the Victoria sponge is light, fluffy, and filled with jam and cream, perfect for afternoon tea.

Ingredients

Scale
  • 200g unsalted butter, softened
  • 200g granulated sugar
  • 4 large eggs
  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 100g raspberry jam
  • 100ml heavy cream
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Grease and line two 8-inch round cake pans.
  3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Sift in the flour and baking powder, then fold gently until combined.
  6. Stir in the vanilla extract.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, spread the raspberry jam on one cake layer and whip the cream until soft peaks form, then spread it over the jam.
  11. Place the second cake layer on top and dust with powdered sugar before serving.

Notes

  • For a richer flavor, use vanilla bean paste instead of extract.
  • Ensure all ingredients are at room temperature for best results.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://bibodo.com/victoria-sponge-cake-recipe-classic-british-dessert/