Victoria sponge cake. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam! The classic Victoria sponge cake is always a winner.
This Victoria sponge cake recipe combines strawberries and cream and is the perfect easy bake for afternoon tea.
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This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties.
You can cook Victoria sponge cake using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Victoria sponge cake
- You need of whole eggs.
- You need of - 65g sugar.
- You need of - 150g all purpose (plain) flour (plus a little extra for cake pan).
- Prepare of - 40g salted butter (plus a little extra for greasing).
Our award-winning Victoria Sponge Cake has a light and fluffy vanilla sponge which is sandwiched together with raspberry jam and vanilla buttercream. Felicity Cloake: It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it. Making a Victoria Sponge is a lot easier than you may think.
Victoria sponge cake instructions
- Step 1 Pre-heat your oven to 375°F – 190°C, Melt the butter (not hot) and keep aside..
- Using an electric mixer (or a hand whisk) add the whole eggs to the mixer bowl. Add the sugar and whisk until it becomes thick in consistency and a light cream colour..
- Step 5 Place all the flour into a fine sieve above the mixer bowl, give it a few shakes then gently fold the flour on the surface into the egg mixture. Repeat that five or six times. Once the flour has been incorporated, add the butter all at once and continue to gently fold..
- Step 6 Place the mixture into your cake pan and drop it on the bench a few times to remove any air bubbles, 5 or 6 times should be enough. Don’t tap it too many times or you will lose all the fluffiness..
- Place in oven and bake at 375°F – 190°C for 25-30 minutes. Note if using a convection oven, turn temperature down to 320°F – 160°C after 15 minutes..
- Once cooked place a cooling rack onto, flip upside down and remove cake pan immediately using a kitchen towel. It should drop out easily, don’t use a knife..
If you're after a true British classic dessert, then you must try my easy Victoria Sponge Cake. Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small "sandwiches" and served in a similar manner. {table for two If you made the Victoria sponge with whipped cream, use it the same day you assemble it since the whipped cream won't To learn how to make buttercream for your Victoria sponge cake, scroll down! We're swooning to this Victoria Sponge Cake, yes.