This classic Victoria Sponge Cake is light, fluffy, and layered with fresh cream and sweet strawberry jam. Perfect for afternoon tea or any special occasion, this recipe will guide you through each step to ensure a beautiful result.
Key Ingredients You’ll Need
For the Sponge Cake:
- 170g unsalted butter, softened
- 170g castor sugar
- 3 large eggs
- 100g sour cream
- 1 tsp vanilla extract
- 170g cake flour
- 1 tsp baking powder
For the Cream and Assembly:
- 250 ml whipping cream
- 125g cream cheese, softened
- ½ tsp lemon zest
- 70g granulated sugar
- 100g strawberry jam
- Fresh strawberries for decorating
- Icing sugar for dusting
Step-by-Step Cooking Instructions
1. Prep the Oven and Pans
Start by preheating your oven to 170°C. Prepare two springform baking pans by greasing them with baking spray, ensuring the cake will release easily once baked.
2. Make the Sponge Batter
- In a large mixing bowl, cream the softened butter and sugar together until pale and fluffy. This step is crucial for achieving a light texture in the cake.
- Add the eggs in two separate additions, beating well after each. This helps ensure a smooth, well-mixed batter.
- Stir in the sour cream and vanilla extract, combining everything evenly.
- Sift the cake flour and baking powder into the bowl, and gently mix until just combined. Avoid overmixing, as it can lead to a denser cake.
3. Bake the Cakes
Divide the batter evenly between the two prepared pans, leveling the tops. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool completely in their pans before assembling.
4. Make the Cream Filling
- Beat together the cream cheese, sugar, and lemon zest until smooth and creamy.
- In a separate bowl, whip the whipping cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to overmix, as this will keep the filling light and airy.
Assembling the Cake
- Place one of the sponge cakes on a serving plate or cake stand.
- Spread about two-thirds of the cream mixture onto the cake, creating an even layer.
- Top the cream layer with strawberry jam, spreading it out but leaving a small border around the edge.
- Gently place the second cake layer on top, pressing lightly to secure it.
- Spoon the remaining cream mixture onto the top of the cake, focusing on the center for a rustic finish. Decorate with fresh strawberries.
Final Touch
To give your Victoria Sponge Cake its signature look, finish with a light dusting of icing sugar over the top. This step adds a delicate sweetness and a classic appearance.
Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature. This helps everything combine smoothly and evenly.
- Don’t Rush the Cooling: Allow the cakes to cool completely before assembling, as any residual warmth could melt the cream filling.
- Whip Carefully: When whipping the cream, stop once soft peaks form to avoid over-whipping, which can result in a grainy texture.
Storing and Serving
- Storage: This cake is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
- Serving: Serve the cake at room temperature for the best texture and flavor. The cream will soften, and the flavors will meld beautifully with the jam and sponge.
Victoria Sponge Cake Recipe
The classic Victoria Sponge Cake is a delightful combination of soft sponge layers sandwiched with whipped cream, cream cheese, and strawberry jam, and topped with fresh strawberries and a dusting of icing sugar. Perfect for any special occasion or tea time treat.
Ingredients
Sponge Cake
- 170 g unsalted butter softened
- 170 g castor sugar
- 3 large eggs
- 100 g sour cream
- 1 tsp vanilla extract
- 170 g cake flour
- 1 tsp baking powder Royal Baking Powder
Cream and Assembly
- 250 ml whipping cream
- 125 g cream cheese softened
- ½ tsp lemon zest
- 70 g granulated sugar
- 100 g strawberry jam
- Strawberries for decorating
- Icing sugar for dusting
Instructions
Sponge Cake Preparation
- Preheat oven to 170°C. Prepare 2 springform baking pans with bake and spray.
- Cream butter and sugar together until pale and fluffy.
- Add eggs in 2 additions, beating well after each addition.
- Add sour cream and vanilla extract. Mix well.
- Sift in flour and baking powder. Mix until well combined.
- Divide batter equally between the baking pans.
- Bake for 20 minutes or until a skewer inserted comes out clean.
- Allow the cake to cool completely in the pan.
Cream and Assembly
- Beat cream cheese, sugar, and lemon zest together.
- Whip cream to soft peaks.
- Fold whipped cream into the cream cheese mixture.
- Spread 2/3 of the cream mixture onto one of the cakes.
- Top with strawberry jam, then place the second cake on top.
- Spoon remaining cream mixture onto the center of the cake and top with strawberries.
- Finish with a dusting of icing sugar.
Notes
- Make sure to let the cakes cool completely before assembly.
- Use fresh, ripe strawberries for the best flavor.
- For a tangy twist, substitute strawberry jam with raspberry jam.
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