Named after Queen Victoria, this distinguished and timeless British confection—made of regal layers of light sponge cake sandwiching a delectable center of cream and jam—is the ideal embellishment for concluding a proper tea party.
Victoria Sponge Cake
Serves: 1 (8-inch) cake
Ingredients
- 1¾ cup bleached cake flour
- 1 cup granulated sugar
- 1¾ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, melted and cooled
- 3 large eggs
- 4 teaspoons vanilla extract, divided
- 1 cup cold heavy whipping cream
- ¼ cup confectioners’ sugar
- ¼ cup strawberry jam*
- Garnish: confectioners’ sugar and fresh berries
Instructions
- Preheat oven to 325°F.
- Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of each pan with parchment paper.
- In a medium bowl, beat together flour, granulated sugar, baking powder, and salt with a mixer at low speed. Beat in butter, stopping to scrape down sides and bottom of bowl with a rubber spatula. Increase mixer speed to medium, and beat in eggs and 3 teaspoons vanilla extract until ingredients are well incorporated, approximately 1 minute. Divide batter evenly between prepared pans, smoothing with an offset spatula.
- Bake until cakes are golden brown and a wooden pick inserted in centers comes out clean, 22 to 25 minutes.
- Let cakes cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- In a large bowl and using a wire whisk, whisk together cream, confectioners’ sugar, and remaining 1 teaspoon vanilla extract until soft to stiff peaks form.
- Place a cake layer on a cake plate, bottom side down.**
- In a small bowl, whisk jam until smooth. Using an offset spatula, spread jam over cake layer on cake plate. Carefully spoon whipped cream over jam layer and gently spread into an even layer, leaving a ½-inch border on edge of cake. Top with remaining cake layer, bottom side up.
- Just before serving, sift confectioners’ sugar on top of cake in an even layer to garnish, if desired. Garnish top of cake with fresh berries, if desired.
Notes
*We used Bonne Maman Strawberry Preserves.
**Tuck strips of parchment paper under cake layer to protect cake plate when sifting confectioners’ sugar, if desired. Remove carefully just before serving.
**Tuck strips of parchment paper under cake layer to protect cake plate when sifting confectioners’ sugar, if desired. Remove carefully just before serving.
