Victoria Sponge Cake
A classic, light, and fluffy cake perfect for any occasion, filled with jam and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 200g unsalted butter
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 2 teaspoons baking powder
- 2 tablespoons milk
- Jam (strawberry or raspberry)
- Whipped cream
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the self-raising flour and baking powder, folding them into the mixture gently.
- Adjust the consistency by adding milk, stirring until it drops gently from a spoon.
- Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
- Assemble the cake by spreading jam on one layer and whipped cream on top, placing the second layer on top.
- Finish with a dusting of icing sugar just before serving.
Notes
Serve with fresh berries or a scoop of vanilla ice cream for a delightful treat.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0.6g
- Protein: 4.5g
- Cholesterol: 80mg
Find it online: https://www.eazzyrecypyz.com/victoria-sponge-cake/