A classic British dessert, this Victoria Sponge Cake Recipe combines light and fluffy layers of cake with a generous filling of strawberry or raspberry preserves and creamy vanilla whipped cream. Perfect for any occasion, this treat will delight your guests with its delicious flavors and textures!
Ingredients for this Victoria Sponge Cake Recipe:
For the Cake:
- Baking spray (for greasing the pans)
- 1 ½ cups all-purpose flour (such as Gold Medal)
- 1 ½ teaspoons baking powder
- 1 tablespoon cornstarch
- ¾ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter or margarine, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, room temperature
- ½ cup strawberry or raspberry preserves (for filling)
For the Vanilla Whipped Cream:
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- Fresh strawberries (for garnish, optional)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with baking spray and line the bottoms with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, making sure each is fully incorporated. Then, add the vanilla extract and mix until combined.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients in three parts, alternating with the milk. Start and end with the dry ingredients, mixing gently until just combined after each addition.
- Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Vanilla Whipped Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
- Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving platter. Spread the strawberry or raspberry preserves evenly over the top, then add a generous layer of whipped cream. Top with the second cake layer.
- Finish and Serve: Dust the top of the cake with powdered sugar and garnish with fresh strawberries, if desired. Slice and serve!
Nutrition (per serving, based on 12 servings):
- Calories: 350
- Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 75mg
- Sodium: 150mg
- Carbohydrates: 46g
- Fiber: 1g
- Sugars: 29g
- Protein: 3g
Prep Time:
- Total: 45 minutes
- Bake Time: 20-25 minutes
- Cool Time: 20 minutes (while preparing whipped cream)
Enjoy this delightful and easy-to-make Victoria Sponge Cake Recipe with a cloud-like whipped cream filling!
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Source: www.allrecipes.com
