If you’re looking for a classic dessert that never goes out of style, the Victoria sponge cake is your answer. Named after Queen Victoria, this cake is light, fluffy, and perfect for afternoon tea. With its simple yet elegant layers of sponge, cream, and fruit, it’s a delightful treat that can be enjoyed any time of day. Let’s dive into the recipe and create this delicious masterpiece!
Ingredients
– 200g unsalted butter, softened
– 200g caster sugar
– 4 large eggs
– 200g self-raising flour
– 1 tsp baking powder
– 2 tbsp milk
– 300ml double cream
– 150g fresh strawberries, sliced
– Icing sugar for dusting
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, while the cooking time is around 25 minutes.
Nutritional Value
Each serving of this Victoria sponge cake contains approximately 350 calories, 25g of carbohydrates, 25g of fat, and 5g of protein. This is based on a serving size of one slice.
Step-by-Step Cooking Process
1. Preheat your oven to 180°C (350°F).
2. Grease and line two 20cm round cake tins.
3. In a bowl, cream together the softened 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.
6. Add the milk and combine until smooth.
7. Divide the batter evenly between the prepared tins.
8. Bake in the oven for 20-25 minutes, or until golden.
9. Allow cakes to cool in tins for 10 minutes, then turn out onto wire racks.
10. Once cool, whip the double cream until soft peaks form.
Alternative Ingredients
You can substitute the butter with a dairy-free alternative for a vegan version. Use almond or coconut milk instead of regular milk for a different flavor. Fresh raspberries or blueberries can also be used instead of strawberries for a twist.
Serving and Pairings
This Victoria sponge cake pairs beautifully with a cup of tea or coffee. It can also be served with a side of fresh fruit or a scoop of vanilla ice cream for an extra indulgence.
Storage and Reheating
Store the Victoria sponge cake in an airtight container at room temperature for up to 3 days. It can be frozen, wrapped tightly in plastic, for up to a month. Thaw at room temperature before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect the texture.
- Opening the oven door during baking can cause the cake to sink.
- Using cold eggs can prevent proper emulsification.
- Not allowing the cakes to cool completely before frosting can lead to melting cream.
Helpful Tips
- Use room temperature ingredients for better mixing.
- For a richer flavor, add a dash of vanilla extract.
- Ensure your oven is preheated for even baking.
- Use a toothpick to check for doneness.
FAQs
What makes a Victoria sponge cake different from other cakes?
The Victoria sponge cake is unique due to its light texture and the classic combination of cream and fruit filling. It’s a simple yet elegant cake that emphasizes quality ingredients.
Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time. Just wrap them tightly and store in the fridge for a few days or freeze for longer storage.
What can I use instead of strawberries?
You can use any berries you prefer, such as raspberries or blueberries, or even a mix of fruits for a delightful twist.
How do I prevent my cake from sticking to the pan?
Make sure to grease and line the cake tins properly. You can also dust them with flour after greasing for extra protection against sticking.
Can I add flavors to the sponge cake?
Absolutely! You can incorporate lemon zest, almond extract, or even cocoa powder into the batter for different flavor profiles.
Conclusion
The Victoria sponge cake is a timeless classic that is sure to impress your guests. With its light texture and delicious filling, it’s perfect for any occasion. Whether enjoyed with tea or as a dessert, this cake is a delightful treat that everyone will love.
Victoria Sponge Cake
Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 300 ml double cream
- 150 g fresh strawberries sliced
- Icing sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and line two 20cm round cake tins.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the flour and baking powder, then fold gently.
- Add the milk and combine until smooth.
- Divide the batter evenly between the prepared tins.
- Bake in the oven for 20-25 minutes, or until golden.
- Allow cakes to cool in tins for 10 minutes, then turn out onto wire racks.
- Once cool, whip the double cream until soft peaks form and layer with strawberries.
