Baking Basics To Master: Sponge Cakes - Victoria

The Victoria Sponge Cake, often referred to as the Victoria sponge or a Victoria Sandwich Cake, is a quintessentially British classic that was named after Queen Victoria. The queen was known to enjoy a slice with her afternoon tea and since then this elegant cake has been deemed a symbol of simplicity and timeless taste. The cake has two layers of sponge made with additional fat and filled with jam, which lends additional moisture to each layer. 

The base of the cake usually has softened butter which is creamed with sugar to create a light and airy texture. The sponge cake also uses caster sugar which sweetens the cake and also contributes to the texture by aerating the butter during the creaming process. The cake also needs eggs, self-raising flour, baking powder and milk. 

The creaming method is quite crucial for this sponge cake, where softened butter and sugar are beaten until light and fluffy. Eggs are then added one by one, followed by the sifted dry ingredients, including self-raising flour and baking powder. The milk smoothens the batter, which is divided between two round cake pans and baked until golden brown. Experts swear that the hallmark of a well-baked Victoria sponge is its springy texture and golden color.

The Victoria sponge is traditionally filled with strawberry jam and whipped cream. The jam adds a sweet and slightly tart element, while the whipped cream provides a light and airy contrast. Dividing the batter is also quite key in acing this plain cake recipe. It’s also a common hack when making layer cakes. Dividing the batter lets you to create multiple cake layers, which can be stacked with layers of frosting or filling in between. And it can also help in pacing your entire baking process

Make sure that your butter and eggs are at room temperature. This helps with proper incorporation and a better texture. Avoid overmixing. Overmixing can lead to a dense sponge. Mix until just combined at each stage. Moreover, it’s important to let each layer cool before assembling the cake. Here’s how to make a terrific Victoria sponge cake

Basic Ingredients:

• 200g (1 cup) softened butter
• 200g (1 cup) caster sugar
• 4 large eggs
• 200g (1.5 cups) self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

Filling:

• Strawberry jam
• Whipped cream

Method:

• Preheat your oven to 180°C (350°F). Cream together softened butter and sugar until light and fluffy, so that the sponge comes out airy and light
• Add eggs one at a time, beating well after each addition. Sift together the self-raising flour and baking powder. This helps incorporate air and ensure even texture
• Gently fold the sifted dry ingredients into the wet mixture. Be careful not to overmix; just fold until everything is combined.
• Add milk and vanilla extract to the batter. Again, fold gently to maintain the airiness. Divide the batter evenly between the two prepared cake pans.
• Bake in the preheated oven for approximately 20-25 minutes or until the cakes are golden brown and spring back when touched.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• Once the cakes are completely cooled, spread strawberry jam on one of the cakes and top it with whipped cream. Place the second cake on top.
• Dust the top with icing sugar for a finishing touch.