Victoria Sponge Cake
Victoria cake is a buttery rich moist textured cake that is traditionally filled with either raspberry or strawberry jam and then you can put a layer of whipped cream and dust it with powdered or castor sugar. First thing is to preheat your oven to 350 degrees F (180 degrees C).
Butter, or spray with a non-stick vegetable spray, 2 – 8 inch (20 cm) and 5cm deep round cake pans. Line the bottoms of the pans with parchment paper to make sure the cake does not stick to the bottom of the pan. In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer or a large bowl with a wooden spoon) add in your unsalted butter, and beat the butter until smooth.
Scrape down the sides of your bowl to make sure everything is well mixed together then add the granulated sugar and vanilla extract for flavour and beat on medium-high speed until the mixture is light and fluffy (about 3 to 5 minutes). Add your room-temperature eggs, one at a time, beating well after each addition.
After adding two eggs just add a little bit of flour and then continue adding in your eggs until they are incorporated into the mixture. For the dry ingredients in a large bowl, whisk the flour with the baking powder and kosher salt. Add the flour mixture and mix just until incorporated. Add in your room temperature milk and beat in the milk until it is all mixed together.
Divide the batter evenly between the two pans and smooth the tops with the back of a spoon or offset spatula. Bake for about 20 minutes or until a wooden toothpick inserted into the centre of the cakes comes out clean and the tops spring back when lightly pressed or it starts pulling itself from the edges of the baking pan.
Remove from oven and place on a wire rack to cool (in their pans) for about 15 minutes. Remove the parchment paper and let cool completely. Place one cake layer, top of the cake facing down, onto your serving plate. Spread with the jam using an offset spatula.
In a bowl whip the heavy whipping cream until stiff peaks form. Spread the whipped cream on top of the jam. Then place the second cake layer on top of the cream, the top of the cake facing up. Dust the top of the cake with caster or powdered sugar. If not serving right away, cover and refrigerate. If the cake does not have cream you can store it at room temperature for about 3 to 4 days.
Ingredients;
- 1 3/4 cups (225 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1/2 teaspoon (2 grams) salt
- 1 cup (225 grams) unsalted butter, at room temperature
- 1 cup (200 grams) caster sugar
- 4 large eggs (220 grams), at room temperature
- 1 teaspoon (4 grams) pure vanilla extract
- 2 tablespoons (20 grams) of milk, at room temperature
Filling:
- 1/4 cup (75 grams) strawberry or raspberry jam
- 3/4 cup (180 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)
- Caster or Powdered Sugar
Instructions;
- Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non-stick vegetable spray, 2 – 8 inch (23 cm) round cake pans. Line the bottoms of the pans with parchment paper.
- In a large bowl, sift or whisk the flour with the baking powder and salt.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy (about 3 to 5 minutes).
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and mix just until incorporated.
- Beat in the milk. Divide the batter evenly between the two pans (440 grams in each pan), smoothing the tops with the back of a spoon or offset spatula.
- Bake for about 20 minutes or until a wooden toothpick inserted into the centre of the cakes comes out clean and the tops spring back when lightly pressed.
- Remove from oven and place on a wire rack to cool (in their pans) for about 15 minutes. Then, one cake at a time, place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and let cool completely.
- Place one cake layer, top of the cake facing down, onto your serving plate. Spread with the jam.
- In a bowl whip the cream until stiff peaks form. Spread the whipped cream on top of the jam. Then place the second cake layer on top of the cream, top of the cake facing up.
- Dust the top of the cake with caster or powdered sugar. If not serving right away, cover and refrigerate. This cake can be stored in the refrigerator for about 3 to 4 days.
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