Victoria Sponge Cake

Name: Victoria Sponge Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 cup unsalted butter, softened; 1 cup caster sugar; 4 large eggs, beaten; 2 cups self-raising flour, sifted; 6 tbsp raspberry jam; 1 cup heavy cream, whipped; 2 tbsp powdered sugar

Two light, airy sponge cakes sandwiched together with sweet jam and cream. Finished with a delicate dusting of powdered sugar.

40 minMediumServes 8420 cal/serving

BritishDessertOvenVegetarianHalal-friendlyNut-FreeSoy-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

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Ingredients

1 cup unsalted butter, softened
1 cup caster sugar
4 large eggs, beaten
2 cups self-raising flour, sifted
6 tbsp raspberry jam
1 cup heavy cream, whipped
2 tbsp powdered sugar

Instructions

1

Preheat oven to 375F (190C) and grease two 8-inch round cake pans.
2

Cream 1 cup softened unsalted butter and 1 cup caster sugar together in a large bowl until pale and fluffy.
3

Gradually add 4 beaten large eggs to the mixture, beating well after each addition.
4

Fold in 2 cups sifted self-raising flour gently until smooth.
5

Divide batter evenly between pans and bake for 20 minutes until golden and springy.
6

Cool completely, then spread 6 tbsp raspberry jam and 1 cup whipped heavy cream over one sponge layer.
7

Top with the second sponge layer and dust with 2 tbsp powdered sugar.

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Questions

What oven temperature does Victoria Sponge Cake need?

For Victoria Sponge Cake, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 20 minutes, in step 5.

Why fold instead of stir in Victoria Sponge Cake?

Step 4 reads: "Fold in 2 cups sifted self-raising flour gently until smooth." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What can I use instead of self-rising flour in Victoria Sponge Cake?

The entry for Victoria Sponge Cake calls for 2 cups self-raising flour, sifted. In its place: For each cup, use a cup of all-purpose flour with one and a half teaspoons of baking powder and a quarter teaspoon of salt.

Does Victoria Sponge Cake contain eggs?

Yes: 4 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Victoria Sponge Cake keep?

Store Victoria Sponge Cake airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

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