Imagine a slice of heaven that transports you straight to the elegant tea rooms of England - the legendary Victoria Sponge Cake awaits! This quintessential British dessert is more than just a cake; it's a culinary masterpiece that has graced royal tables and home kitchens for generations. With its perfectly light, buttery sponge layers, luscious raspberry jam, and a delicate dusting of powdered sugar, this cake is guaranteed to make your taste buds dance with pure joy. Whether you're a baking novice or a seasoned pro, our foolproof recipe will help you create a show-stopping dessert that looks like it was crafted by a professional pastry chef!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 cup of unsalted butter
- 1 cup of sugar
- 2 large eggs
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 cup of milk
- 1/2 cup of raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake tins with parchment paper, ensuring the sides are also lightly buttered to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer. Beat until the mixture becomes light, pale, and fluffy, which should take about 3-4 minutes.
- Add the eggs one at a time, beating thoroughly after each addition. If the mixture begins to curdle, add a tablespoon of flour to stabilize it.
- Sift together the all-purpose flour and baking powder in a separate bowl to ensure even distribution of the rising agent.
- Gently fold the flour mixture into the butter mixture, alternating with the milk. Use a spatula and fold carefully to maintain the air in the batter, creating a smooth and consistent mixture.
- Divide the batter equally between the two prepared cake tins, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
- Remove from the oven and allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Once completely cooled, spread raspberry jam evenly on the bottom layer of the cake.
- Place the second cake layer on top of the jam-covered layer.
- Dust the top of the cake generously with powdered sugar using a fine mesh sieve.
- Slice and serve the Victoria Sponge Cake at room temperature, preferably with a cup of tea.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Gently fold the flour to maintain the cake's light and airy texture. Overmixing can lead to a dense, tough sponge.
- Even Baking: Use a kitchen scale to divide the batter equally between cake tins for uniform layers.
- Check for Doneness: A skewer or toothpick inserted in the center should come out clean, and the cake should be golden brown.
- Cooling is Crucial: Allow the cakes to cool completely before adding jam to prevent soggy layers.
- Jam Selection: While raspberry is traditional, feel free to experiment with strawberry or mixed berry jam for a personal twist.
- Serving Suggestion: Serve at room temperature and pair with a classic English tea for an authentic experience.
Nutrition Facts
Calories: 499kcal
Carbohydrates: 61g
Protein: 5g
Fat: 23g
Saturated Fat: 15g
Cholesterol: 109mg
