Victoria Sponge Cake
As party of my 2025 challenge, I wanted to experiment with making a double layered cake, and what could be better than creating a British classic! This delicious and indulgent cake is simple and easy to make so it is perfect with making with kids, or by yourself for a fun afternoon activity. So why not challenge yourself to making the succulent cake for yourself…
Equipment
- Mixing bowl
- Electric whisk
- Cake tins — It is best if you have cake tins with push out bottoms as these make removing the cake without breaking it so much easier!
Ingredients
- 500 g Butter
- 500 g Granulated sugar
- 500 g Self-raising flour
- 8 eggs Eggs
- 250 ml Whipping cream
- 200 g Jam Seedless raspberry jam was used in this cake but this can be substituted for any jam flavour
Instructions
- In the mixing bowl beat together the butter and sugar until the butter and sugar have fully combined into a fluffy butter consistency.
- Adding the eggs and combine them into the sugar and butter mixture. This will have a sort of runny consistency.
- Next sieve in a third of the flour into the mixture. To incorporate the flour in you need to twice your wrist as you mix to create figures of eight. This motion will fold air into the cake batter and creat a really light and fluffy cake.
- Add in the next third of the flour and repeat the above step. Do this twice until all the flour has been added into the mixture slowing over three phases - remembering to fold in air as you go.
- Divide the fulled combined mixture across the two cake tins. Tip: If you lightly grease the tins with a bit of butter they will be much easier to remove once baked.
- Cook in an oven for 30-40 minutes at 180°C, remembering to check on the cake regularly during this time to make sure it is not burning. To test the cake and make sure it has cooked properly, slide I clean knife into the centre of the cake. The knife should come back out completely clean when the cake is fully cooked. If the knife has wet mixture on when it is removed then continue cooking the cake for longer.
- Once fully cooked remove the cakes and allow them to cook in the tins before trying to remove them. Removing them too soon while they are still hot will result in to crumbling and falling apart.
- When the cakes are cool to the touch they can be removed from the tins and allowed to cool further on a cooling wrack.
- Once fully cooled the whip the cream with the electric whisk until it forms stiff peaks. This means that when the whisk is removed a little mountain is left behind which does not collapse.
- Add the whipped cream to one of the cakes leaving an empty rim between the cream and edge of the cake so that when the second layer is added, the cream has space to expand into.
- Add the jam layer to the top of the cream. It is best to smooth the jam in a bowl first to make sure there are no large lumps, then add it to the cake.
- Place the second cake layer on top.
- Cut and enjoy!
