Indulge in the classic British treat with this Victoria Sponge Cake recipe. Soft and fluffy sponge layers sandwiched together with sweet jam and a light dusting of powdered sugar on top. Perfect for tea time or any special occasion.
OVERVIEW
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: Makes one 8-inch cake
- Calories: Approximately 280 per slice (10 slices)
INGREDIENTS
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) self-raising flour
- 2-3 tablespoons milk
- Strawberry or raspberry jam
- Powdered sugar, for dusting
INSTRUCTIONS
- Preheat Oven and Prepare Pans:
- Preheat the oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
- Cream Butter and Sugar:
- In a mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Fold in Flour:
- Sift in the self-raising flour and gently fold into the batter until just combined. Be careful not to overmix.
- Adjust Consistency:
- If the batter seems too thick, add 2-3 tablespoons of milk and gently fold until the batter reaches a soft dropping consistency.
- Divide and Bake:
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly touched.
- Cool and Assemble:
- Remove the cakes from the oven and let them cool in the pans for 5 minutes.
- Transfer the cakes to a wire rack to cool completely.
- Once cooled, spread strawberry or raspberry jam over the top of one cake layer.
- Place the second cake layer on top to create a sandwich.
- Dust the top with powdered sugar before serving.
