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Victoria Sponge Cake
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Irresistible teatime cake with raspberry jam and whipped cream - a delightful sweet indulgence for any occasion.
Ingredients:
  • For the cake
  • Butter, for greasing the cake pan
  • 1 1/2 cups all-purpose flour (see recipe note)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • For the filling
  • 3/4 cup heavy cream
  • 3/4 cup sour cream or crème fraiche
  • 4 teaspoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry jam
  • Extra powdered sugar for sprinkling
Instructions:
  • Prepare the pans and preheat the oven: Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper circles. Place a rack in the center of the oven and preheat to 350°F.
  • In a medium bowl, combine the flour, baking powder, and salt, whisking until mixed.
  • In a bowl of an electric mixer on high speed, beat the eggs for 30 seconds. Gradually stream in the sugar and beat for 4 to 5 minutes until very thick and light in color. Incorporate the vanilla.
  • Incorporate the dry ingredients into the batter slowly using a spatula, adding half at a time, then fold in the melted butter.
  • Bake the layers: Pour the batter evenly into the pans. Tap them on the counter to remove air bubbles. Bake for 23 to 28 minutes until a skewer comes out clean. Let cool on a rack for 10 minutes before removing from pans.
  • Cool the cake: Gently run a knife around the edge of each pan, then flip the cakes onto a rack. Remove the paper, flip the cakes back over, and let them cool completely.
  • Whip together cream, sour cream, sugar, and vanilla until soft peaks form. To avoid over-whipping, finish with a few strokes of a wire whisk until slightly firm peaks form.
  • Prepare the cake: Place one cake layer on a plate with the top facing downwards. Spread jam over the layer, then add dollops of whipped cream, spreading it gently to cover the edges using a spatula or the back of a spoon. Add the second layer with the top facing up and dust with confectioner’s sugar.
  • Slice the cake using a long serrated knife with a sawing motion for serving. Enjoy immediately and refrigerate any leftovers, covered lightly with plastic wrap, for up to 2 days. If you enjoyed the recipe, please leave a star rating below!

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