Get ready to indulge in the timeless delight of a Victoria Sponge Cake. Light, fluffy, and filled with delicious flavors, this cake is sure to become a favorite. Here's how to make it:
Ingredients:
- 1 3/4 cups (198 grams) self-rising flour
- 1 teaspoon (4 grams) baking powder
- 14 tablespoons (197 grams) unsalted butter, softened
- 1 cup (198 grams) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon (14 grams) vanilla extract, divided
- 1 cup (227 grams) heavy cream, cold
- 1 tablespoon confectioners’ sugar, plus extra for dusting
- 2/3 cup (225 grams) raspberry jam
Directions:
1. Preheat and Prepare: Heat your oven to 350°F. Grease two 8-inch cake pans with cooking spray or softened butter, and line them with parchment paper.
2. Mix Dry Ingredients: In a small bowl, whisk together the self-rising flour and baking powder.
3. Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
4. Add Eggs and Vanilla: On low speed, add the eggs one at a time, mixing until combined. Then add 2 teaspoons of vanilla extract. Don’t worry if the batter looks curdled.
5. Incorporate Flour Mixture: With the mixer on low, slowly add the flour mixture until just combined. Be careful not to overmix. The batter should be thick. Gently fold in warm water, 1 tablespoon at a time, until the batter reaches a dropping consistency.
6. Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with an offset spatula. Bake for 22 to 25 minutes, rotating the pans halfway through baking. The cakes are done when a tester inserted into the center comes out with a few moist crumbs.
7. Cool and Assemble: Let the cakes cool in the pans for 15 minutes. Then remove them from the pans, peel off the parchment paper, and transfer them to a cooling rack to cool completely. Meanwhile, make the whipped cream by whisking together the heavy cream, confectioners’ sugar, and remaining vanilla extract until stiff peaks form.
8. Layer and Decorate: Spread raspberry jam over one cake layer, then top with whipped cream. Place the second cake layer on top. Dust the top of the cake generously with confectioners’ sugar.
9. Serve and Enjoy: Use a serrated knife to slice the cake, and savor each delightful bite. Store any leftovers in the refrigerator, lightly covered with plastic wrap, for up to 3 days.
Get ready to impress with this classic Victoria Sponge Cake! It’s perfect for any occasion and guaranteed to be a crowd-pleaser.