Classic Victoria Sponge Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
Self-rising flour
02 -
Baking powder (if not using King Arthur self-rising flour)
03 -
Salt
→ Wet Ingredients
04 -
Unsalted butter, softened
05 -
Eggs
06 -
Milk
07 -
Vanilla extract
08 -
Heavy cream, cold (35%+ fat content)
→ Sweeteners & Fillings
09 -
Granulated sugar
10 -
Powdered sugar (for whipped cream and dusting)
11 -
Strawberry jam (or your preferred jam)
# Instructions:
01 -
In a medium bowl, sift together the self-rising flour, baking powder (if using), and salt.
02 -
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and combined.
03 -
Beat in the eggs one at a time, scraping down the bowl as needed. Then, beat in the milk and vanilla extract.
04 -
Slowly beat the flour mixture into the wet ingredients on low speed. Mix just until combined and the batter is thick and smooth.
05 -
Divide the batter between prepared cake pans and bake for 25-30 minutes. Let the cakes cool in the pans on a wire rack.
06 -
Place one cake layer on a serving plate. Spread strawberry jam on top. Spread whipped cream over the jam. Top with the other cake layer.
07 -
Dust the top of the Victoria sponge cake with powdered sugar before serving.
# Notes:
01 -
For best results, ensure your ingredients are fresh and at the correct temperature (softened butter, cold heavy cream).
02 -
Using a good quality jam will enhance the flavor of your cake.