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.
Total Time
1hr
4.7
3 Ratings
Author: Tina Sawasdee at SideChef
Servings:
6
Ingredients
Sponge Cake
•
1 1/3
cups
Self-Rising Flour
•
as needed
Baking Powder
•
3/4
cup
Unsalted Butter
, room temperature
•
3
Farmhouse Eggs® Large Brown Eggs
, room temperature
•
3/4
cup
Granulated Sugar
•
1/2
tsp
Vanilla Extract
•
1
Lemon
, zested
•
2
Tbsp
Milk
Filling
•
1
cup
Cold
Heavy Cream
•
2
Tbsp
Powdered Confectioners Sugar
•
1/2
tsp
Vanilla Extract
•
1
Lemon
, zested
•
1
cup
Raspberry Jam
Garnishes
•
2/3
cup
Fresh Strawberries
(optional)
•
3/4
cup
Fresh Raspberries
(optional)
•
2
sprigs
Fresh Mint
(optional)
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Line 2 cake pans with parchment paper.
3.
In a medium mixing bowl, whisk together Self-Rising Flour (1 1/3 cups) and Baking Powder (1/2 tsp). Set aside.
4.
In a large mixing bowl, add Unsalted Butter (3/4 cup) and Granulated Sugar (3/4 cup). 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.
5.
Add Farmhouse Eggs® Large Brown 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.
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.
7.
Divide the batter evenly between 2 cake tins. Gently smooth the top with a spatula.
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.
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.
10.
Add Heavy Cream (1 cup), 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.
11.
Lay the flat side of one cake up. Spread half of the Raspberry Jam (1 cup) on top, followed by the whipped cream, and dollop the remaining jam over. Place another sponge cake on the top, flat side up.
12.
Optionally, garnish with Fresh Strawberries (2/3 cup), Fresh Raspberries (3/4 cup), and Fresh Mint (2 sprigs). Sprinkle powdered sugar on top. Slice and serve.
Author's Notes
Makes 6-8 servings.
Nutrition Per Serving
CALORIES
721
FAT
39.8 g
PROTEIN
7.1 g
CARBS
80.4 g
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