Victoria Sponge Cake

I am a huge fan of the British tea time and this Victoria Sponge Cake makes my inner anglophile very happy. It’s become a little tradition for me to bake this simple yet delicious sponge cake for my birthday every year. This cake is has a layer of sweet strawberry jam and creamy whipped cream sandwiched between two light and fluffy sponges. This cake is one of the easiest cakes to bake which makes it great for afternoon tea or any special occasion. Enjoy with your favorite cup of coffee or tea.

Victoria Sponge Cake is said to get it’s name from none other than Queen Victoria. It is believed this was her favorite cake to enjoy with afternoon tea.

Ingredients you will need for this Victoria Sponge Cake:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 4 eggs at room temperature
• 2 tsp vanilla
• 2 cups all-purpose flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups strawberry or raspberry jam
• 2 cups whipped cream
• Powdered sugar for dusting the top of the cake

For the whipped cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla

Directions:

• 1.) Preheat oven to 350 degrees. Prepare 2 – 8 inch round cake pans by cutting out two parchment rounds to line the bottom. Grease the sides of the pans with oil or butter.

• 2.) In a large mixing bowl cream together the softened butter and sugar with the back of a wooden spoon. (You can also use a stand mixer if you don’t want to do this by hand.)
• 3.) To the butter and sugar mixture add the eggs and vanilla and whisk until blended together.

• 4.) Add the 2 cups of flour, baking powder and salt to the wet mixture and stir until just combined. Do not over mix or it will make the cake tough.

• 5.) Divide the batter in half and put into the cake pans. It will be a thick batter so you will have to spread the batter out with the back of the wooden spoon. You can also put a little bit of water on your fingers and gently press the batter to the edges of the pan that way as well.
• 6.) Bake in the preheated oven for 15-20 minutes until a toothpick or knife inserted into the center comes out clean.
• 7.) Place the pans on a wire rack to start cooling. Once they have cooled for about 20 minutes turn the cakes out of the pans and let them finish cooling on the wire rack.
• 8.) While the cakes are cooling make the whipped cream by adding the heavy whipping cream, powdered sugar and vanilla to the bowl of a stand mixer and whisk on high until stiff peaks form.

• 9.) Once the cakes have cooled carefully trim the rounded top off of one of the cakes to make it nice and flat. Place this cake on your cake plate. Spread the jam evenly over the top of the trimmed cake making sure to spread it all the way to the edge. Then spread the whipped cream over the top if the jam making sure to spread all the way to the edge as well.

• 10.) Turn the second cake over so the top is facing the whipped cream and jam and gently place it on top.

• 11.) Dust a nice layer of powdered sugar over the top of the cake. Enjoy! The cake can be stored in an airtight container in the fridge.

Notes:

• Once the cakes are done baking the sides should be pulling away from the sides of the pan slightly. This makes it really easy to turn the cakes out once they are cool.
• Don’t forget to make sure the parchment isn’t stuck to the bottom of the cakes when you turn them out. If it is just gently pull the parchment off. It will come off easily.
• Traditionally this cake calls for strawberry or raspberry jam but you can definitely have fun with it and use whatever jam you would like.
• Make sure the cake is cooled completely before adding the jam and whipped cream otherwise the whipped cream will melt.

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