Classic Victoria Sponge Recipe

Classic Victoria Sponge Recipe

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The Victoria Sponge, a quintessential British classic, has graced tables for generations with its simple elegance and delightful taste. This cake, named after Queen Victoria, is the epitome of timeless baking – soft, buttery sponge layers filled with luscious jam and whipped cream. Whether you’re hosting a tea party or just indulging in a slice of tradition, this recipe will guide you to perfection.

Tips for the Perfect Victoria Sponge

1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better rise.
2. Weigh Your Ingredients: Precision is key in baking. Use a kitchen scale for consistent results.
3. Cream Thoroughly: Beat the butter and sugar until light and fluffy; this incorporates air for a lighter sponge.
4. Don’t Overmix: Once you add the flour, fold gently to keep the batter airy.
5. Even Layers: Use equal amounts of batter in each tin for uniform layers. A kitchen scale can help here too.

Classic Victoria Sponge Recipe

Ingredients:

• 200g (7oz) unsalted butter, softened
• 200g (7oz) caster sugar
• 4 large eggs
• 200g (7oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 100g (3.5oz) strawberry or raspberry jam
• 200ml (7fl oz) double cream, whipped
• Icing sugar, for dusting

Method:

1. Preheat the Oven: Heat to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line two 20cm (8-inch) round cake tins.
2. Prepare the Batter: Cream butter and sugar together until pale and fluffy. Gradually add eggs, one at a time, beating well after each addition. Fold in sifted flour and baking powder. Stir in milk for a smooth batter.
3. Bake: Divide the batter evenly between the tins and bake for 20-25 minutes, or until golden and a skewer inserted comes out clean. Cool in the tins for 5 minutes before transferring to a wire rack.
4. Assemble: Once cooled, spread jam on one sponge. Top with whipped cream and place the second sponge on top. Dust with icing sugar.
5. Serve: Slice generously and enjoy with a cup of tea!

Common Questions About Victoria Sponge

1. Can I use different fillings? Absolutely! Traditional fillings are jam and cream, but you can experiment with buttercream, lemon curd, or fresh fruit.

2. How do I store a Victoria Sponge? Store in an airtight container at room temperature for up to 2 days. If filled with fresh cream, refrigerate and consume within 1 day.

3. Can I make it gluten-free? Yes! Substitute self-raising flour with a gluten-free self-raising blend and add a teaspoon of xanthan gum for better structure.

4. What if I don’t have self-raising flour? You can make your own by adding 2 tsp of baking powder to 200g plain flour.

5. Why did my sponge sink in the middle? This could be due to underbaking or overmixing. Ensure your oven is preheated and resist opening the door during baking.

Master this timeless recipe, and you’ll have a go-to cake that’s as delightful to make as it is to eat. Happy baking!