Victoria Sandwich Cake
servings10 servings
Victoria Sponge Cake made easy with all-purpose flour, perfect for any occasion
Ingredients
- 1 cup (225g) unsalted butter, at room temperature
- 1 cup (200g) white granulated sugar (or superfine sugar /caster sugar)
- 4 large eggs
- 1¾ cups (210g) all-purpose flour (plain flour)
- 1½ level teaspoons baking powder
- ½ teaspoon salt (add ¼ teaspoon if using salted butter)
- raspberry or strawberry jam (for the filling)
- Whipped cream (optional - for the filling)
Instructions
- Grease and line two 8-inch (20 cm) round cake pans with parchment paper (baking paper)
- Preheat the Oven: Position the oven rack in the middle of the oven, and preheat to 356° F / 180° C (160° C fan)
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light in texture and pale in color (about 3-4 minutes)
- Add the Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula to ensure everything is combined. (see note 1)
- Sift Dry Ingredients: Sift the all-purpose flour, baking powder, and salt over the butter mixture.
- Combine the mixture: Gently fold the sifted dry ingredients into the butter mixture until just combined, ensuring there are no visible streaks of flour in the batter. (See note 2)
- Divide the Batter: Evenly divide the batter between the prepared pans and spread it smoothly with a spatula. (See note 3)
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (See note 4)
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before carefully turning them out onto a wire rack to cool completely.
- Filling: Once the cakes have cooled, spread a generous layer of jam over one cake layer. You can add whipped cream as well if you like. Place the second cake layer on top and press down gently.
- Dust with powdered or superfine sugar (caster sugar) before serving.
Recipe Notes
1) Adding Eggs One at a Time: Adding eggs one at a time helps the batter mix smoothly. If you add them all at once, the mixture can split or curdle, making it harder to combine. By adding eggs gradually, it helps create a smooth batter, which makes the cake light and fluffy.
2) Folding Technique: To fold means to scoop from the bottom, lift, and gently turn the mixture over the top without mixing too hard. If the batter feels too thick, you can add 1–2 tablespoons of milk to make it smoother.
3) Spatula Tip: If the batter is sticking to the spatula while you're trying to spread it in the baking pans, dip the spatula in hot water first. The warmth creates a slight barrier between the batter and the spatula, making it easier to smooth out the surface evenly.
4) Layer Height: Each layer should rise to about 2½ cm, which gives a perfect height when filled with jam. You can also add whipped cream for a taller cake.
Scroll Up for the STEP by STEP Photos Don't miss the process shots in the post above. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
2) Folding Technique: To fold means to scoop from the bottom, lift, and gently turn the mixture over the top without mixing too hard. If the batter feels too thick, you can add 1–2 tablespoons of milk to make it smoother.
3) Spatula Tip: If the batter is sticking to the spatula while you're trying to spread it in the baking pans, dip the spatula in hot water first. The warmth creates a slight barrier between the batter and the spatula, making it easier to smooth out the surface evenly.
4) Layer Height: Each layer should rise to about 2½ cm, which gives a perfect height when filled with jam. You can also add whipped cream for a taller cake.
Scroll Up for the STEP by STEP Photos Don't miss the process shots in the post above. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 164mg | Potassium: 57mg | Fiber: 1g | Sugar: 20g | Calcium: 29mg | Iron: 1mg
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