Victoria sponge cake
British cuisine · Preppy Kitchen · ♥ 12.5K likes · 751.2K views · 9 min video
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Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
- 240 g self-rising flour
Heat the oven to 350F; butter two eight-inch pans and line the bottoms with parchment rounds.
- ¼ tsp baking powder
- ¼ tsp salt
- 2 cup all purpose flour
- 226 g unsalted butter
Sift the self-rising flour with the extra baking powder and salt, whisk and set aside.
Cream the butter on medium speed for a minute or less until smooth.
- 225 g granulated sugar
- 4 whole eggs
Add the granulated sugar and mix on medium high about three minutes until light and fluffy, scraping down after a minute and a half.
Crack the eggs into a separate bowl to catch shell, then add them one at a time, scraping down every two eggs.
Adding the eggs one at a time
- 1½ tsp vanilla
Mix in the vanilla and the whole milk; the mixture looks broken at this stage and that is expected.
- 1 tbsp whole milk
With the mixer on low, add the flour mixture gradually, about half a cup at a time, until almost combined.
Divide the batter evenly between the two pans and smooth to the edges.
Bake at 350F for 25 to 30 minutes until the centers are springy and the edges pull away; do not use cake strips.
- ½ cup cream
- 1 tbsp powdered sugar
Whip the cold cream with powdered sugar and vanilla, starting on medium and increasing to high, to soft peaks.
- ½ tsp vanilla
Finish the cream by hand to a stiffer peak so it does not curdle; keep bowl, cream and whisk cold.
- ⅓ cup strawberry jam
Spread a third of a cup of strawberry jam over the first cooled layer, leaving a little peeking at the edge.
Assembling with jam and cream
Spread the whipped cream in an even layer, stopping short of the edge so it does not squeeze out.
- powdered sugar
Set the second layer on top and finish with a scant dusting of powdered sugar.
Dusting with powdered sugar