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Victoria Sponge Cake

16 INGREDIENTS • 12 STEPS • 1HR

Victoria Sponge Cake

Recipe

4.8

4 ratings
Victoria Sponge Cake, also known as Victoria Sandwich Cake, is a simple dessert, perfect for tea time. This traditional British cake is known for its fluffy and pillowy texture achieved by a combination of airy, lemony sponge cake layers and a sweet, tangy filling of fresh whipped cream and tart raspberry jam. Whether enjoyed as a midday snack or as the centerpiece of a formal tea party, a slice of Victoria Sponge Cake is always a delightful treat.
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Victoria Sponge Cake, also known as Victoria Sandwich Cake, is a simple dessert, perfect for tea time. This traditional British cake is known for its fluffy and pillowy texture achieved by a combination of airy, lemony sponge cake layers and a sweet, tangy filling of fresh whipped cream and tart raspberry jam. Whether enjoyed as a midday snack or as the centerpiece of a formal tea party, a slice of Victoria Sponge Cake is always a delightful treat.
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸

1HR

Total Time

$2.50

Cost Per Serving

Ingredients

Servings
6
us / metric
Sponge Cake
Self-Rising Flour
175 g
Self-Rising Flour
Baking Powder
2 g
Baking Powder
Unsalted Butter
175 g
Unsalted Butter, room temperature
Large Egg
3
Large Eggs, room temperature
Granulated Sugar
175 g
Granulated Sugar
Vanilla Extract
1/2 tsp
Vanilla Extract
Lemon
1
Lemon, zested
1 tsp of zest needed
Milk
2 Tbsp
Milk
Filling
Heavy Cream
250 mL
Cold Heavy Cream
Powdered Confectioners Sugar
2 Tbsp
Powdered Confectioners Sugar
plus more for dusting
Vanilla Extract
1/2 tsp
Vanilla Extract
Lemon
1
Lemon, zested
1/2 tsp of zest needed
Raspberry Jam
320 g
Raspberry Jam
Garnishes
Fresh Strawberry
100 g
Fresh Strawberries
optional
Fresh Raspberry
100 g
Fresh Raspberries
optional
Fresh Mint
2 sprigs
Fresh Mint
up to 3 sprigs
optional

Nutrition Per Serving

VIEW ALL
Calories
721
Fat
39.8 g
Protein
7.1 g
Carbs
80.4 g
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author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸

Author's Notes

Makes 6-8 servings.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Line 2 cake pans with parchment paper.
step 3
In a medium mixing bowl, whisk together Self-Rising Flour (175 g) and Baking Powder (2 g). Set aside.
step 4
In a large mixing bowl, add Unsalted Butter (175 g) and Granulated Sugar (175 g). Use a hand mixer over medium-high speed to beat until light and fluffy for about 2 minutes. Make sure to scrape the sides of the bowl.
step 5
Add Large Eggs (3) one at a time. Beat on low speed until just combined. Then, add Vanilla Extract (1/2 tsp) and 1 tsp of Lemon Zest (1). Beat on low speed until just combined.
step 6
Sift the dry ingredients along with Milk (2 Tbsp) into the wet mixture. Beat on low speed until just combined. Make sure to scrape the sides of the bowl.
step 7
Divide the batter evenly between 2 cake tins. Gently smooth the top with a spatula.
step 8
Bake for 20-25 minutes or until the toothpick comes out clean when testing. Rotate the pan halfway through to get an even color.
step 9
Remove from the oven and let it cool down slightly before removing it from the cake tin to the cooling rack. Cool the cake completely for about 10-15 minutes.
step 10
Add Heavy Cream (250 mL), Powdered Confectioners Sugar (2 Tbsp), Vanilla Extract (1/2 tsp), and 1/2 tsp of Lemon Zest (1) to a large bowl. Use a hand mixer over medium-high speed to whip until soft peaks form. Keep the whipped cream in the fridge until the cake is completely cooled.
step 11
Lay the flat side of one cake up. Spread half of the Raspberry Jam (320 g) on top, followed by the whipped cream, and dollop the remaining jam over. Place another sponge cake on the top, flat side up.
step 12
Optionally, garnish with Fresh Strawberries (100 g), Fresh Raspberries (100 g), and Fresh Mint (2 sprigs). Sprinkle powdered sugar on top. Slice and serve.
step 12 Optionally, garnish with Fresh Strawberries (100 g), Fresh Raspberries (100 g), and Fresh Mint (2 sprigs). Sprinkle powdered sugar on top. Slice and serve.

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