Victoria Sponge cake
Updated: Oct 4, 2019
A simple cake, a great joy.. Victoria's sponge cake is the answer to quick cake cravings. This is a cake which can be as simple or as indulgent as your mood is. I have made two versions, one with a simple icing sugar dusting and a jam sandwich and the other with a rich buttercream frosting and strawberry topping. The ingredients for this cake are also very simple, just follow the all-equal by weight rule, taking the weight of eggs as base and you can scale this cake up or down as per requirement.
1.5 cups or 180 gm flour
0.75 cup or approx 180 gm powdered sugar
3 large eggs
180 gm softened butter
1 teaspoon baking powder
A pinch of salt
For the topping - 200 gm heavy whipping cream
100-150 gm icing sugar
half a cup of mixed fruit or strawberry jam
Freshly cut strawberry to decorate (optional)
Preheat oven to 180 degrees and prepare baking tin
In a bowl, sift flour, baking powder and salt
In another bowl, whisk butter and sugar till light and fluffy
Add flour to the butter mix and fold in by gentle whisk, add egg and gently whisk.
Continue adding flour and egg alternating and ending with flour
Add vanilla extract and fold in.
Bake in two separate tins if planning to a sandwich cake or bake in one tin and cut horizontally. Baking time will be approx 20-25 minutes if using 2 tins but up to 35 mins if using a single tin
Once the cake is ready, let it cool down before frosting.
To make the frosting, whisk cream till peaks are formed and gently add in sugar. I prefer less sweet sugar so this is a trade-off between stiff peaks and sweetness of the frosting.Cut the cake in half (if using one cake), spread a layer of mixed fruit jam followed by a layer of frosting
Place the top half on the prepared bottom half of the cake.
You can either sprinkle icing sugar for a simpler version or spread another layer of frosting on top and add freshly cut fruit for a more elegant version of a fantastic victoria's sponge cake.