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.