Victoria Sponge Cake Recipe

Ingredients

You will need:

To make this classic Victoria sponge cake, you’ll need to gather the following ingredients:

For the cake:

2 cups (250g) self-raising flour

1 cup (200g) granulated sugar

4 large eggs, at room temperature

6 tablespoons (30g) unsalted butter, softened

2 teaspoons pure vanilla extract

For the jam filling:

8 ounces (225g) strawberry or raspberry jam

Confectioners’ sugar, for dusting (optional)

For the whipped cream (optional):

1 cup (200ml) heavy cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Note: You’ll also need two 8-inch (20cm) round cake pans, greased and floured for the cake.

• 2 cups (250g) selfraising flour

The ingredients for a traditional Victoria sponge cake are straightforward and can be easily sourced from most supermarkets or baking supply stores.

Here’s what you’ll need:

• Self-raising flour: This is the main base of your cake. You’ll need 2 cups (250g) of self-raising flour to make two Victoria sponge cakes.
• Caster sugar: Caster sugar is a superfine sugar that’s perfect for adding sweetness and texture to your cake. You’ll need about 1 cup (200g) of caster sugar for this recipe.
• Butter, softened: Using soft butter will help you cream it together with the sugar more effectively. You’ll need 4 oz (115g) of unsalted butter for each cake.
• Eggs, at room temperature: Eggs are a crucial component of this recipe, as they provide moisture and structure to your cakes. Make sure you use room-temperature eggs to get the best results. You’ll need 2 large eggs for this recipe.
• Vanilla extract: This adds a subtle flavor to your cake and helps bring out the sweetness of the sugar. You’ll need about 1/4 teaspoon of vanilla extract for this recipe.
• Raspberry jam: You’ll use this as the filling between the two cakes, so choose a high-quality raspberry jam that complements the flavors of your cake. You can make your own or buy it from the store – either way, you’ll need about 1-2 tablespoons for each cake.

Now, let’s take a look at some additional ingredients and supplies you may need to complete this recipe:

• Baking powder: This is used in conjunction with self-raising flour to help your cakes rise evenly. Make sure you have enough baking powder on hand for the entire recipe.
• Unsalted butter, softened: As mentioned earlier, soft butter will make a big difference in this recipe. You’ll need an additional 4 oz (115g) of unsalted butter to grease your pans and prevent sticking.
• Piping bags: These come in handy for piping the borders around the edges of each cake – just use them once they’re cooled completely!
• Sanding sugar, for dusting (optional): This is purely decorative, but it adds a nice touch to your finished cakes. Use a light hand when sprinkling sanding sugar over the top.

With these ingredients and supplies at your disposal, you’re ready to create delicious Victoria sponge cakes that are sure to impress family and friends alike!

• 1 cup (200g) granulated sugar

Granulated sugar is a type of sweetener that serves as an essential ingredient in baking, particularly in traditional British desserts like the classic Victoria sponge cake.

The specified quantity of 1 cup (200g) granulated sugar is a fundamental component of this iconic dessert, contributing sweetness and texture to the final product.

This particular type of sugar has large, transparent crystals that provide a clean and precise sweetening effect when used in baking. Its relatively coarse texture also allows it to dissolve more easily in liquid ingredients, which enhances its effectiveness as a sweetener.

When combined with other ingredients in the Victoria sponge cake recipe, granulated sugar helps to balance flavors, enhance the overall sweetness of the cake, and create a delightful contrast between textures – particularly when paired with the tender crumb of the sponge cake itself.

The precise measurement of 1 cup (200g) is crucial in this context, as it ensures that the cake achieves the right balance of sweetness without becoming overpowering. Too little sugar may result in a cake that tastes bland or underwhelming, while too much can lead to an unbalanced flavor profile and potential problems with texture.

The use of granulated sugar also has practical implications in terms of storage and preparation. Its dry consistency makes it easy to store at room temperature or in an airtight container, protecting the sugar from moisture and contamination.

Furthermore, when using granulated sugar in baking, it’s essential to ensure that the ingredients are accurately measured, as small variations can significantly impact the final outcome of the recipe. In this case, using 1 cup (200g) of granulated sugar will produce a perfectly balanced Victoria sponge cake with just the right amount of sweetness and texture.

In conclusion, granulated sugar is an integral component of traditional British desserts like the classic Victoria sponge cake, providing essential sweetness and texture to the final product. With its precise measurement of 1 cup (200g), it contributes to a delightful balance between flavors and textures that have made this dessert a beloved favorite for generations.

• 4 large eggs, at room temperature

The Victoria Sponge Cake recipe requires four large eggs at room temperature to achieve the perfect texture and flavor.

The eggs serve as the primary source of moisture, richness, and leavening in the cake, making them an essential ingredient in this classic British dessert.

To ensure that your eggs are at room temperature, it is recommended to remove them from the refrigerator about 30 minutes before using them in the recipe. This allows the eggs to come to a comfortable temperature, which will help to facilitate the mixing process and promote even distribution of ingredients.

The use of large eggs is crucial in this recipe as they provide the necessary moisture content and structure to the cake. It’s essential to choose high-quality eggs that are fresh and have not been compromised during transportation or storage.

The characteristics of an ideal egg for baking include a firm white, a high yolk-to-white ratio, and no visible cracks or signs of damage.

In terms of preparation, the eggs should be cracked gently into a clean mixing bowl to prevent any potential contamination or introduction of air bubbles. The bowl should then be whisked until the eggs become light and fluffy, incorporating air and creating a smooth consistency.

• The egg whites and yolks should be beaten separately before combining them in the recipe.
• This helps to prevent over-whisking, which can result in an overly dense or tough texture.

By following these guidelines and using high-quality large eggs, you’ll be able to create a delicious and authentic Victoria Sponge Cake that’s sure to impress your friends and family.

• 6 tablespoons (30g) unsalted butter, softened

The ingredients for this classic Victoria sponge cake recipe include a generous amount of high-quality butter. Specifically, 6 tablespoons or approximately 30 grams of softened unsalted butter are required.

This quantity may seem substantial, but it’s essential for achieving the light and airy texture that defines a traditional Victoria sponge cake. The use of unsalted butter ensures that the flavor is neutral, allowing the other ingredients to shine without any salty undertones.

The fact that the butter must be softened is also worth noting. Softened butter makes it easier to cream with sugar and eggs, which in turn helps to incorporate air and create a tender crumb. If the butter were too hard or too cold, it would be more difficult to mix and might result in an uneven texture.

Using high-quality ingredients like real unsalted butter is crucial when making this recipe. It makes a big difference in terms of flavor and texture, ensuring that your Victoria sponge cake turns out moist, flavorful, and utterly delicious.

• 2 teaspoons baking powder

The Victoria Sponge Cake recipe requires a specific combination of ingredients to achieve its characteristic light and fluffy texture, as well as its sweet and slightly tangy flavor.

In this section, we will focus on one of the key ingredients used in this recipe: baking powder.

Why Baking Powder is Essential

Baking powder is a type of leavening agent that helps to release carbon dioxide gas as it reacts with liquid ingredients in the batter. This process causes the cake to rise and gives it a light and airy texture.

In the context of the Victoria Sponge Cake recipe, baking powder plays a crucial role in achieving the desired texture and structure of the cake.

Characteristics of Baking Powder

Baking powder is available in two main forms: single-acting and double-acting. Single-acting baking powder releases gas quickly when it comes into contact with liquid ingredients, while double-acting baking powder releases gas twice: once when it comes into contact with liquid ingredients and again when it is exposed to heat during baking.

The Victoria Sponge Cake recipe uses double-acting baking powder, which ensures that the cake rises evenly and maintains its texture throughout baking.

Using 2 Teaspoons of Baking Powder in the Recipe

When using 2 teaspoons of baking powder in the Victoria Sponge Cake recipe, it’s essential to note that this amount is specifically tailored for the given quantity of flour used in the recipe.

The ratio of baking powder to flour helps to achieve the perfect balance between texture and flavor. Using too little baking powder can result in a dense cake, while using too much can cause an unpleasant aftertaste or even make the cake taste metallic.

Why 2 Teaspoons is the Optimal Amount

• This amount ensures that the cake rises evenly and maintains its texture throughout baking, without becoming too dense or puffy.

• The 2 teaspoons of baking powder also help to balance out the sweetness of the sugar and the richness of the butter used in the recipe.

Substituting Baking Powder with Other Ingredients

If you don’t have baking powder or want to try a different option, you can substitute it with a mixture of 1 teaspoon of baking soda and 1/2 teaspoon of cream of tartar. However, keep in mind that this substitution may affect the overall flavor and texture of the cake.

Conclusion

In conclusion, using 2 teaspoons of baking powder is essential to achieving the characteristic light and fluffy texture of the Victoria Sponge Cake recipe. By following this ratio, you can ensure that your cake turns out perfectly every time, with a delicate balance between texture and flavor.

Special equipment:

The ingredients for a classic Victoria sponge cake recipe are straightforward but essential to its signature taste and texture.

For the cake itself, you will need:

• 2 cups (250g) self-raising flour

• 1 cup (200g) granulated sugar

• 4 large eggs, at room temperature

• 6 tablespoons (30g) unsalted butter, softened

For the jam filling:

• 1 cup (250g) raspberry or strawberry jam

For a traditional Victoria sponge cake, it’s also crucial to have the right special equipment on hand.

A 9-inch (23cm) round cake pan lined with parchment paper will give you the perfect circular shape for this classic cake.

You’ll also need two cake boards or cake strips to support and stabilize the cakes while they’re baking, ensuring even cooking throughout.

Additionally, a silicone spatula is ideal for gently folding the batter and scraping the sides of the mixing bowl.

A hand mixer or stand mixer with paddle attachment will come in handy when creaming the butter and sugar, beating in eggs, and blending the batter.

Make sure you have these essential tools to make this quintessential English dessert a reality!

• A 7inch (18cm) round cake pan

A Victoria sponge cake is a traditional British dessert made from two layers of light and fluffy sponge cake, typically filled with jam and buttercream. To make this delightful treat, you will need the following ingredients:

For the cake:

• 2 cups (250g) self-raising flour: This type of flour is a must-have for sponge cakes as it contains baking powder that helps to leaven the mixture.

• 1 cup (200g) granulated sugar: White, refined sugar adds sweetness and tenderness to the cake. You can also use caster sugar if you prefer.

• 4 large eggs: Eggs provide moisture and richness to the cake. Make sure to use room temperature eggs for better mixing.

• 6 tablespoons (30g) unsalted butter, softened: This will add tenderness and a subtle flavor to the cake.

• 2 teaspoons pure vanilla extract: Use high-quality vanilla extract for the best flavor.

For the jam:

• 1 cup (200g) raspberry or strawberry jam: Choose your favorite flavor of jam to fill the cake. Raspberry is a classic choice, but you can also use strawberry or any other fruit preserve you like.

For the buttercream:

• 1 cup (200g) unsalted butter, softened: This will add richness and tenderness to the buttercream.

• 2 cups (400g) powdered sugar: Confectioner’s sugar adds sweetness and smoothness to the buttercream. You can also use granulated sugar if you prefer.

• 2 teaspoons pure vanilla extract: Use high-quality vanilla extract for the best flavor.

To assemble the cake:

You will need a 7-inch (18cm) round cake pan. Make sure it is well-greased and floured to prevent sticking.

A Victoria sponge cake is typically served as two layers, filled with jam and buttercream in between. You can also add fresh fruit or whipped cream on top for extra flavor and texture.

Instructions

Step 1: Preheat the oven and prepare the ingredients.

To begin making a delicious Victoria Sponge Cake, it’s essential to start by preheating your oven to the correct temperature.

The ideal temperature for baking a Victoria sponge cake is **180°C** or 350°F. Ensure that you have a reliable oven thermometer to ensure accuracy.

Next, prepare all the ingredients according to the recipe. You will need:

* 2 cups of self-raising flour (sifted to remove lumps)

* 1 cup of granulated sugar

* 4 large eggs, at room temperature for easy mixing

* 6 tablespoons of unsalted butter, softened to a spreadable consistency

* A pinch of salt to enhance flavor and texture

* Optional: flavorings like vanilla extract or lemon zest can be added for extra depth.

Remember to have all the ingredients measured and ready to use before moving on to the next step.

Preheat your oven to 325°F (165°C). Line the bottom of the cake pan with parchment paper.

The first step in making a delicious Victoria Sponge Cake is to preheat your oven to **325°F (165°C)**, which is an essential temperature for achieving a tender and even crumb.

Next, you’ll need to line the bottom of your cake pan with parchment paper, also known as baking paper or silicone mat. This helps prevent the cake from sticking to the pan and makes it easier to remove once it’s baked.

To do this, simply place a sheet of parchment paper in the cake pan, making sure it covers the entire bottom surface. You can use a small piece of tape to secure the paper in place if needed.

Step 2: Sift the flour and sugar.

To successfully execute this critical step of the Victoria Sponge Cake recipe, follow these guidelines for sifting the flour and sugar.

The initial step requires that you acquire a large, shallow container. This will be used to hold the dry ingredients. You can use a mixing bowl specifically designed with non-slip features or an earthenware bowl made of ceramic material.

Next, you need to position your flour and sugar containers in close proximity to the large shallow container where you will be sifting the dry ingredients. Ensure that both containers are easily accessible and within your reach for efficient operation.

Begin by opening the _flour_ container and holding it over the large shallow container, allowing its contents to fall onto the surface of the bowl in a smooth motion. Repeat this process until all of the flour has been successfully transferred into the bowl.

Following that, repeat the same steps for sifting the sugar, making certain not to introduce any air pockets as you do so. This will ensure an even distribution of sugar across the surface area.

Once both ingredients have been sifted and evenly distributed, close the containers and set them aside in a secure location, out of reach for unwanted handling by children or pets.

This step concludes the sifting process for the dry ingredients involved in this Victoria Sponge Cake recipe. It is now ready to be combined with wet ingredients as indicated by the instructions for subsequent steps.

In a medium bowl, sift together the flour and sugar. Add the baking powder and mix well.

In the process of making a Victoria sponge cake, it’s essential to understand the role that instructions play. Instructions provide a clear and concise guide for completing tasks, which is particularly crucial when working with delicate ingredients such as those found in baking.

When following the provided recipe for a Victoria Sponge Cake, one comes across the instruction ‘in a medium bowl, sift together the flour and sugar.’ This action serves two primary purposes: it ensures that both the flour and sugar are evenly combined, and it also removes any lumps or clumps present in either ingredient.

It’s interesting to note that the act of sifting can be seen as an instruction itself. By sifting, the baker is conveying a set of actions that must be taken – specifically, holding the ingredients over a bowl while tapping the side of the container to ensure even distribution.

The following line of instructions states ‘Add the baking powder and mix well.’ This step involves incorporating the baking powder into the previously sifted mixture. In doing so, it’s crucial for the baker to ensure that they have an equal balance between the dry ingredients (flour, sugar) and the wet ingredients – a ratio that will significantly affect the final texture of the cake.

One possible interpretation of ‘mix well’ could be the application of a set amount of force, ensuring that every particle within the mixture is in contact with others. This would lead to an even distribution of baking powder throughout the mixture and ultimately affect the leavening properties of the final product.

The mixing action itself can also be seen as another form of instruction. Here, we see how a physical gesture translates into a specific action – one that requires precision in both speed and force. It is essential for the baker to consider these details when interpreting ‘mix well,’ lest they compromise the structural integrity or flavor profile of their cake.

It’s worth noting that even though instructions can be written, the execution relies heavily on individual interpretation. This raises questions about how accurately an instruction can capture every nuance and detail required for a particular task. For example, in the given instruction ‘Add the baking powder and mix well,’ it is assumed that the baker knows exactly when to stop mixing – whether it be after reaching a specific consistency or by utilizing visual cues.

Tips and Variations

Use high-quality ingredients:

To create a truly exceptional Victoria sponge cake, it’s essential to use high-quality ingredients that will elevate the flavor and texture of this classic dessert.

Tips for Success

Here are some key tips to keep in mind when making your Victoria sponge cake:

• Use fresh eggs**: Fresh, room temperature eggs are crucial for a light and airy texture. Make sure to check the expiration date on your eggs before using them.
• Select the right sugar**: Granulated sugar is the best choice for this recipe, as it provides the right balance of sweetness and structure.
• Choose the correct type of flour**: Self-raising flour is a must for Victoria sponge cake, as it contains the necessary leavening agents to help the cake rise evenly.
• Don’t overmix**: Overmixing can lead to a dense and tough texture. Stop mixing once the ingredients come together in a smooth batter.

High-Quality Ingredients to Use

Here are some high-quality ingredients that will take your Victoria sponge cake to the next level:

• Caster sugar**: This type of sugar is finer and more easily dissolved than granulated sugar, resulting in a smoother texture.

Variations on the Classic Recipe

Here are some creative variations on the classic Victoria sponge cake recipe:

According to the UK’s Food Standards Agency, using highquality ingredients will ensure your cake tastes great. Choose fresh eggs and real butter for the best flavor.

When it comes to making a traditional Victoria sponge cake, using high-quality ingredients is crucial for achieving the best flavor and texture. The UK’s Food Standards Agency recommends choosing fresh eggs and real butter to ensure your cake tastes great.

Here are some tips and variations for making a delicious Victoria sponge cake:

Tips

• Select high-quality jam that’s suitable for baking. Strawberry or raspberry jam is a classic choice, but you can also experiment with other flavors like apricot or orange marmalade.

• Make sure to use room temperature ingredients, including eggs and butter, to ensure they mix smoothly and evenly.

• Don’t overmix the batter, as this can result in a dense cake. Mix the ingredients just until they come together in a smooth, even consistency.

Variations

1. Tropical Victoria Sponge: Add some tropical flavor to your cake by using pineapple or passionfruit jam instead of strawberry or raspberry. You can also sprinkle toasted coconut flakes on top for extra texture and flavor.

2. Chocolate Victoria Sponge: For a chocolate twist, use cocoa powder or melted chocolate in place of some of the flour. Top with dark chocolate shavings or chopped nuts for added richness.

3. Fruit-Infused Victoria Sponge: Soak fresh fruit like strawberries or raspberries in a little bit of sugar and liqueur (like Grand Marnier or Cointreau) before using them to make the jam. This will infuse your cake with extra flavor and moisture.

Additional Tips

Slice the sponge cakes evenly, as uneven slices can cause the cake to collapse or fall apart. Also, be sure to store the assembled cake in an airtight container to keep it fresh for longer.

Don’t overmix:

Baking a Victoria sponge cake requires attention to detail and a gentle touch, especially when it comes to not overmixing the batter.

When creaming together the butter and sugar, be sure to do so until just combined. Overbeating will result in a dense cake that lacks lightness and texture.

The addition of eggs should also be done with care, ensuring they are beaten until just incorporated before adding the next ingredient. This helps maintain the delicate balance of flavors and prevents the formation of gluten in the flour.

One variation to the classic Victoria sponge recipe is to incorporate buttercream or jam between the two cake layers instead of a traditional filling. This adds an extra layer of flavor and moisture, making the cake even more decadent.

Another option is to infuse the batter with different flavors, such as vanilla or lemon, by adding extracts or zest to the mixture. This allows bakers to create unique twists on the traditional recipe while maintaining its essence.

For a more visually appealing cake, consider adding a decorative border of mille-feuille pastry around the edges of the sponge layers before assembling the cake. This adds an extra touch of sophistication and makes the cake perfect for special occasions.

Lastly, don’t be afraid to experiment with different types of sugar, such as muscovado or Demerara, to add unique textures and flavors to the batter. This allows bakers to tailor their Victoria sponge recipe to suit their individual tastes and preferences.

Overmixing can result in a dense cake. Mix the ingredients just until they come together in a smooth batter, then stop mixing.

To ensure that your Victoria sponge cake turns out light and fluffy, it’s essential to avoid overmixing the batter. Overmixing can lead to a dense and unpleasant texture, which defeats the purpose of making this classic dessert. To prevent this from happening, follow these tips:

Mix the ingredients just until they come together in a smooth batter. This means stopping mixing as soon as all the dry ingredients are fully incorporated into the wet ingredients.

Use a gentle folding motion when combining the egg and sugar mixture with the flour mixture. Avoid using an electric mixer or overbeating, as this can cause the butter to separate from the sugar and create a dense cake.

Don’t over-whip the eggs before adding them to the batter. Whipping eggs until they become light and fluffy is a common mistake when making Victoria sponge cakes. However, excessive whipping can lead to a loss of volume in the final product.

To check if your batter is mixed correctly, perform the “smell test”. A well-mixed batter should have a uniform texture and a slightly sweet aroma from the sugar. If it smells or feels too sticky, you may have overmixed it.

It’s also essential to note that using room temperature ingredients can help prevent overmixing. Make sure your eggs, butter, and milk are at room temperature before starting to mix the batter.

In terms of variations, you can experiment with different flavor combinations by adding various extracts or spices to your Victoria sponge cake recipe. Some popular options include:

Adding a hint of vanilla extract to enhance the sweetness of the cake

Mixing in some grated citrus zest, such as lemon or orange, for a burst of citrus flavor

Using different types of sugar, like muscovado or Demerara, to change the texture and flavor profile of the cake

Adding a pinch of salt to balance out the sweetness and enhance the overall flavor

Try using almond extract instead of vanilla for a slightly nutty flavor

Experimenting with different types of milk, like almond or coconut milk, can also add unique flavors to your Victoria sponge cake.

Remember, the key to making a great Victoria sponge cake is to mix the ingredients just until they come together in a smooth batter. Don’t overmix, and you’ll be rewarded with a light and fluffy dessert that’s perfect for any occasion!