Victoria Sponge Cake

This Victoria Sponge Cake is the perfect recipe whether you like your cakes on the dry side or prefer them rich and moist. If you want it moist, soak it with juicy fruit, liqueurs, buttercream, or simple syrup with your favorite flavorings added. Not only is it delicious but it's also beautiful, making it ideal for special occasions.

Course Dessert, Snack

Cuisine English

Prep Time 30

Cook Time 30

Servings

Calories 666kcal

Author Imma

Ingredients

The Cake

8 ounces (200 g) granulated sugar
8 ounces (226 g) all-purpose flour
8 ounces (226 g) unsalted butter , softened
3-4 large eggs
2 ½ teaspoons (10 g) baking powder
½ teaspoon (2 g) salt
1 teaspoon (4 g) vanilla extract
2-3 tablespoons (30-45 ml) milk

Buttercream Filling

4 ounces (113 g) unsalted butter softened
2-3 cups (400 - 600 g) sifted powdered sugar adjust to your tastes
2-3 tablespoons (30-45 ml) milk
1 teaspoon (4 g) vanilla extract

Assembly

1 jar raspberry or strawberry jam
Fresh strawberries or raspberries for garnish

Instructions

Sponge Cake

Accurately measure the sugar, flour, and softened butter.
Put eggs in a large mixing bowl and beat them well.
Add the sugar, flour, and softened butter. Mix thoroughly.
Add the baking powder, salt, vanilla extract, and milk.
Thoroughly mix using a handheld mixer or a stand mixer works just as well. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter evenly into greased cake pans; you can use a food scale to measure for accuracy. Tap pans on the work surface to eliminate any large air bubbles.
Bake at 325℉/163℃ until a tester inserted into the center comes out clean, about 22-25 minutes or until golden, and the cake springs back when pressed. Transfer to a wire rack to cool.

Buttercream Filling

Add butter, powdered sugar, milk, and vanilla extract into a large bowl.
Using a handheld mixer, mix until smooth and fluffy. Add more powdered sugar if the mixture is too light or more milk if too dry to reach desired frosting consistency.

Sponge Cake Assembly

Place one cake on a cake stand or plate, then use a spatula to evenly spread strawberry or raspberry jam on the surface of the cake. Pipe or spread buttercream filling on the cake. Top with the other cake and press lightly.
Sprinkle powdered sugar over the cake and decorate with strawberries, raspberries, or berries of your choice, if desired.
Slice and serve or refrigerate until ready to serve.

Notes

To get a fluffier cake, bring the eggs to room temperature before starting.
If you want a British tea taste, try soaking it with a strong Earl Gray tea.
Fully preheat the oven!
Not the right pan? Split the batter between smaller pans. Keep an eye on it because it will bake faster.
Make sure your mixing bowl is spotless, with no oil residue to hinder the eggs fluffing.
For a chocolate sponge cake, you can replace some of the flour with cocoa powder. For example, you can sift together 2 ounces cocoa powder and 6 ounces of flour and continue with the instructions.
To get the right consistency, pause, lift the beater and make a figure 8 using the batter dripping from the beater. Count to 10, and if you can still see the design in the batter, it's ready. If it sinks into the batter before you make it to 10, beat it some more and try it again.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition