There’s likelihood that you have already got the whole lot it is advisable make this simple Victoria Sponge Cake in your pantry! This basic sponge cake recipe is irresistibly delicate, spongy, and excellent for layering with scrumptious jam and cream filling.
A Easy Sponge Cake Recipe
So, full disclosure: I say “easy” right here as in, this Victoria sponge cake is SO easy to make. However the texture and style are something however. The truth is, if there’s one dessert that you simply’ll wish to carry to all of your summertime get-togethers this yr, that is it.
This basic Victoria sponge cake recipe is just like the British cousin of my Spanish-inspired Tres Leches Cake. It’s delicate and moist, full of fluffy home made whipped cream and my favourite raspberry jam. The irresistibly spongy crumb melts away with each chew. I layer my cake with filling after which mud the highest with powdered sugar. Perfection!
Why is that this known as a Victoria sponge cake? This can be a conventional recipe that’s layered with jam and whipped cream (or buttercream). It’s named after Queen Victoria, who loved a slice of cake day by day together with her afternoon tea. Who am I to cross up the prospect to eat like royalty?
Why You’ll Love This Recipe
What makes this one of the best sponge cake?
Straightforward, but spectacular. There’s a motive this cake recipe is match for a Queen. It’s lush and flavorful, but one way or the other insanely simple to make with solely 4 substances. It’s a deal with for the eyes and tastebuds.
Versatile. Each kitchen wants a basic, excellent sponge cake recipe (IMHO). Whether or not you’re whipping collectively this cake on the weekend or baking it for an important day or vacation, it’s actually vital cake recipe. Commerce out the filling, frost it, flip it right into a poke cake – the probabilities are infinite.
Berries and cream goodness. I really like the mix of candy raspberry jam and fluffy whipped cream between the moist, tender cake layers. It’s excellent for summer season, and all yr spherical.
What Is a Sponge Cake?
As you could have guessed by the title, a sponge cake is a light-weight and fluffy, spongy cake. Like a Pound Cake, a sponge cake is made with easy substances: primarily butter, sugar, eggs, and flour, although not in the identical portions. The feel of a sponge cake is extra delicate, as you’ll see with this Victoria sponge recipe.
Components You’ll Want
You can also make an ideal sponge cake with solely 4 simple pantry substances, plus a pinch of salt and a few vanilla. Here’s a fast overview of what you’ll have to make this cake and its filling. Bear in mind to scroll to the printable recipe card for the complete quantities and particulars.
Butter: Salted or unsalted butter, simply make sure that it’s at room temperature.
Sugar: Granulated sugar is finest for a sponge cake and yields probably the most constantly mild, ethereal crumb.
Vanilla: I extremely suggest utilizing an actual vanilla extract quite than the imitation type.
Eggs: Eggs are key to a delicate, moist sponge cake. Alongside along with your butter, take your eggs out of the fridge to allow them to come to room temperature. Whisk them collectively earlier than you begin in order that they’re good a fluffy.
Flour: For this sponge cake, I take advantage of self-rising flour. All-purpose flour may also work.
Heavy Whipping Cream and Powdered Sugar: Two substances for making the simplest home made whipped cream ever. You may as well use store-bought whipped cream when you’re pressed for time.
Jam: Historically strawberry or raspberry. I selected raspberry jam, however both one tastes scrumptious, and you’ll actually use any taste of jam or preserves that you simply’d like. See additional within the publish for simple variation concepts.
Recent Berries: If raspberries are in season, I really like so as to add them as a garnish.
Find out how to Make a Sponge Cake
The fantastic thing about this easy sponge cake recipe is that the batter comes collectively within the time it takes to preheat the oven. Change your oven to 350ºF, and let’s get began:
Mix the Batter Components: Start by creaming collectively the butter and sugar, plus a pinch of salt. Subsequent, slowly beat within the vanilla adopted by your whisked eggs. After a couple of minute, step by step add the flour. Do your finest to not overmix the batter.
Bake: Divide the cake batter between two greased and lined baking pans, then bake at 350ºF for 17-20 minutes. The highest of your cake ought to be golden, and the middle of the sponge ought to spring again whenever you press it gently along with your finger.
Cool: Your truffles might want to cool to room temperature earlier than you possibly can add the filling. Depart them to chill for about 10 minutes within the pan earlier than inverting the truffles onto a wire rack to complete cooling fully.
Put together the Filling: As soon as your truffles are cooled, you’ll whip up a fast and simple home made whipped cream. To take action, beat the heavy cream and powdered sugar collectively on excessive till you attain stiff peaks.
Stack the Desserts: Beginning with the primary cake layer, unfold a thick layer of jam over prime, adopted by the whipped cream. Rigorously prime this with the second cake layer. I wish to mud the highest of my Victoria sponge cake with powdered sugar and contemporary berries. The way you garnish yours is completely as much as you!
Ideas for Success
Preserve the following pointers in thoughts when making this moist and spongy home made cake from scratch:
Use room-temperature substances. Components like eggs and butter mix extra easily once they aren’t chilly from the fridge. Your cake may also bake extra evenly.
Beat the eggs properly earlier than you begin. Including quantity to the eggs is what makes a sponge cake delicate and fluffy, as a substitute of dense and, properly, eggy.
Don’t overmix your cake substances. Combine the batter solely till the flour is simply mixed. Overly beating the batter will yield a troublesome, denser cake.
Keep away from overbaking the cake. Begin checking your cake for doneness on the earliest steered baking time in order that it doesn’t overbake. Overbaking will dry out the cake.
Stage the cake. In case your baked cake has risen quite a bit within the center, you possibly can trim the dome from the underside layer in order that your second cake layer stacks evenly. Another choice is to invert the underside layer in order that the graceful, flat facet faces upwards.
After getting an ideal sponge cake recipe in your repertoire, there’s no restrict to the variations which you could strive! Listed here are some concepts:
Completely different Jams: Use your favourite jams and fruit preserves rather than raspberry jam within the filling. Different choices are strawberry or blueberry jam, orange marmalade, or lemon preserves.
Buttercream: One other conventional filling for a Victoria sponge cake is Buttercream. Strive it rather than whipped cream! You can even use strawberry jam and Roasted Strawberry Buttercream for a enjoyable twist.
Toppings: I prime this cake with contemporary raspberries, however you possibly can garnish it with any kind of contemporary fruit (strawberries, blueberries, blackberries, or any mixture thereof).
As a result of whipped cream filling, your completed sponge cake will have to be refrigerated. The cake will hold hermetic within the fridge for as much as 3 days.
Can I Freeze Sponge Cake?
Sure, when you’re making this recipe forward, I discover that it’s finest to freeze the person baked sponge truffles earlier than you add the filling. Nonetheless, you can too freeze the assembled cake. Wrap the sponge cake tightly in plastic wrap, both complete or in slices. I like to recommend including an additional layer of foil to assist defend the cake from freezer burn. Afterward, retailer the sponge cake frozen for as much as 3 months, and thaw within the fridge earlier than serving.
Victoria Sponge Cake is a standard sponge cake recipe that’s delicate, spongy, and made with easy substances. Good for layering with jam and home made whipped cream!
3/4 cup butter, room temperature
1 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
3 massive eggs, whisked at room temperature
1 1/4 cups self-rising flour
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup raspberry jam
Optionally available – contemporary raspberries to garnish
Cake: Preheat the oven to 350 F. Coat two 8- inch spherical cake pans with baking spray and line the bottoms with parchment paper rounds. Coat once more and put aside.
In a bowl of your stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt collectively on medium-high velocity for two minutes. Add within the vanilla after which the whisked eggs slowly, scraping down the perimeters of the bowl as mandatory. Combine for 1 minute.
Flip the mixer to low velocity and slowly combine within the flour till simply mixed and the batter is clean. Divide the batter between the ready cake pans and clean with a spatula.
Bake for 17 – 20 minutes or till the highest is golden brown, the cake springs again when gently pressed within the middle, and the perimeters are beginning to draw back from the perimeters of the pan. Cool the cake within the pan for 10 minutes after which invert onto a wire rack to chill fully, peeling the parchment paper off the cake.
Filling: Within the bowl of your stand mixer fitted with the whisk attachment combine the cream and powdered sugar collectively on excessive velocity for 1 minute, or till stiff peaks type.
Place one cake on a cake plate and prime with raspberry jam. Unfold the whipped cream on prime of the jam and place the remaining cake layer on prime.
Garnish: Mud the highest of the cake with powdered sugar and prepare contemporary berries on prime or across the cake.
Retailer hermetic within the fridge for as much as 3 days.
Key phrases: sponge cake, victoria sponge cake, sponge cake recipe
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