Victoria Sponge Cake
A light and fluffy classic British dessert, perfect for afternoon tea, layered with whipped cream and fresh strawberries.
Ingredients
Cake Ingredients
- 200 g unsalted butter, softened
- 200 g granulated sugar
- 4 large eggs Room temperature
- 200 g all-purpose flour Sifted
- 1 tsp baking powder
- a pinch of salt
Topping Ingredients
- 100 ml heavy cream For topping
- to taste Fresh strawberries or your choice of fruit For filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease or line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy (about 3-5 minutes).
- Gradually add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this dry mixture into the wet mixture using a spatula until just combined.
- Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula.
Baking
- Bake in the preheated oven for approximately 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Assembly
- While waiting for the cakes to cool, whip the heavy cream until soft peaks form.
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread the whipped cream over the top, followed by sliced strawberries (or other fruits).
- Top with the second cake layer, dust with powdered sugar if desired, and you’re ready to serve!
Notes
Room temperature eggs and not overmixing the batter will ensure the cake remains light and fluffy. Store leftovers in an airtight container for up to 3 days.