Classic Victoria Sponge Cake
Classic Victoria Sponge Cake
The Epitome of British Desserts: Crafting a Delightful Victoria Sponge Perfect for Afternoon Tea!
A quintessential British dessert that pairs wonderfully with a cup of tea or coffee! This delightful cake features a soft sponge sandwiched with luscious buttercream and tangy raspberry jam, ensuring your tea time is a truly satisfying experience without becoming too rich. Enjoy this recipe from ‘Every Recipe in the World’ and ‘Man-gae Recipe’ to elevate your home café.
Cake Batter- 105g Unsalted Butter, softened
- 105g Powdered Sugar
- 100g Eggs (approx. 2 large), at room temperature
- 15g Milk, at room temperature
- 105g Cake Flour
- 20g Almond Flour
- 1/4 tsp Baking Powder
- 100g Raspberry Jam
Buttercream Filling- 112g Unsalted Butter, softened
- 150g Powdered Sugar
- 1 tbsp Milk
- 112g Unsalted Butter, softened
- 150g Powdered Sugar
- 1 tbsp Milk
Cooking Instructions
Step 1
In a mixing bowl, combine the softened unsalted butter and powdered sugar. Use a spatula to gently mix them together until no dry powder remains. Then, using an electric mixer on high speed, whip the mixture until it becomes pale and fluffy, incorporating plenty of air. This step is crucial for a light and airy cake texture.
Step 2
Gradually add the room-temperature eggs, about 5 to 6 additions. Beat well with the electric mixer after each addition until fully incorporated. Adding the eggs too quickly can cause the batter to curdle, so be patient.
Step 3
Sift the cake flour, almond flour, and baking powder together directly into the bowl. Using a spatula, gently fold the dry ingredients into the wet ingredients using an under-and-over motion until just combined. Be careful not to overmix, as this can toughen the cake.
Step 4
When about 80% of the dry ingredients are incorporated, add the room-temperature milk. Mix gently until everything is evenly combined and there are no streaks of flour.
Step 5
Pour the batter into a prepared cake pan (or pans, if making layers separately). Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until a skewer inserted into the center comes out clean. Once baked, carefully remove the cake from the pan and let it cool completely on a wire rack.
Step 6
[Make the Buttercream] In a clean bowl, combine the softened unsalted butter, powdered sugar, and milk. Start by using a spatula to gently break down the butter and mix it with the sugar and milk until a smooth paste forms. 
Step 7
Using an electric mixer on medium speed, whip the mixture for about 3-5 minutes until it becomes light, fluffy, and pale yellow. The consistency should be smooth and spreadable.
Step 8
Once the cake layers are completely cool, carefully slice each cake horizontally to create two thinner layers. Spread a generous layer of buttercream over the bottom cake layer. Next, spread a layer of raspberry jam evenly over the buttercream. Place the second cake layer on top. Finally, dust the top with powdered sugar for a beautiful and classic finish. Your Victoria Sponge Cake is ready to be enjoyed!
