Classic Victoria Sponge Cake Recipe: A Timeless Delight for Every Occasion!

Photo byAngie Bright

A Taste of Tradition with Victoria Sponge Cake

The Victoria Sponge Cake is a dessert with a story, dating back to England’s Victorian era when it was known as Queen Victoria’s favorite indulgence during afternoon tea. The simple combination of soft sponge, sweet strawberry jam, and fluffy whipped cream captures the essence of traditional baking. This cake is as beloved today as it was back then, celebrated for its delicate flavor and airy texture. Whether for a special gathering or a cozy afternoon treat, a Victoria Sponge adds a touch of elegance to any table.

This recipe is a classic, easy enough for beginners yet elegant enough to impress seasoned bakers. With straightforward steps and ingredients, this cake is a celebration of pure, comforting flavors without unnecessary embellishments. Let's dive into the recipe that brings the charm of British tradition right to your kitchen.

Victoria Sponge Cake Recipe

Ingredients:

• 2 cups self-rising flour
• ¼ teaspoon baking powder (omit if using King Arthur self-rising flour)
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup plus 2 tablespoons granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon whole milk
• 2 teaspoons vanilla extract, divided
• ½ cup heavy cream
• 1 tablespoon confectioners’ sugar, plus extra for dusting
• ⅓ cup strawberry jam

Instructions:

1. Prepare the Cake Pans: Preheat your oven to 350°F. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, sift together the self-rising flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and sugar on medium-high speed until smooth and creamy.
4. Add Eggs and Milk: Beat in the eggs one at a time, stopping to scrape down the bowl as needed. Add the milk and 1½ teaspoons of vanilla extract, mixing until combined.
5. Combine with Dry Ingredients: With the mixer on low, gradually add the flour mixture until just combined, creating a thick but smooth batter. Avoid overmixing to keep the sponge light and airy.
6. Bake the Cakes: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until the cakes are golden brown, spring back when pressed, and begin to pull away from the pan edges.
7. Cool the Cakes: Allow the cakes to cool in their pans on a wire rack. Once cooled, gently remove them from the pans and peel off the parchment paper.
8. Prepare the Whipped Cream: In a medium mixing bowl, beat the heavy cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla on medium speed until stiff peaks form.
9. Assemble the Cake: Place one cake layer on a serving plate. Spread the strawberry jam across the top, followed by an even layer of whipped cream. Gently place the second cake layer on top.
10. Final Touches: Dust the top layer with a light sprinkle of confectioners’ sugar before serving.

Storage: Store any leftovers in the refrigerator, covered, for up to three days.

The Victoria Sponge Cake’s simplicity is what makes it shine. The light sponge, sweet jam, and whipped cream blend into a dessert that’s comforting and elegant, capturing the essence of traditional baking. A slice of this classic cake is perfect for any occasion, bringing a taste of nostalgia with every bite. Find more baking inspiration on Moose Pattie’s Facebookpage.