One Bowl Victoria Sponge Cake
Next up in this mini series is another classic that often gets butchered. I used to think a Victoria Sponge was a bit boring, but when done properly, there’s something really beautiful about it. Hopefully, this recipe will bring some sunshine back to your day (though that's unlikely!). I often make my own jam, but a nice shop-bought one is totally fine. The trick is all in beating the butter and sugar together properly—the rest is much faster!
Looking for another teatime classic? Try my Buttermilk Scones.
Serves: 8-10
Ingredients:
For the Sponge:
250g unsalted butter, at room temperature, cut into cubes (soften in the oven for 10-15 seconds if needed)
220g caster sugar
5 medium eggs
240g plain flour or 250g spelt flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
50ml whole milk
Zest of half a lemon
1 tsp vanilla extract
5 tbsp strawberry or raspberry jam
For the Whipped Cream:
300ml whipping cream (200ml for 2 cake tins or 300ml for a baking tray)
1 tbsp icing sugar, plus extra for dusting
1 tsp vanilla extract
Instructions:
Preheat the Oven: Preheat your oven to 165°C (330°F) on the fan setting. Grease and line either two 19cm cake tins or one 9-inch baking tray (as pictured).
Make the Sponge Batter: In a large bowl, beat the softened butter and caster sugar together for about 5 minutes, scraping down the sides halfway. Continue until the mixture is very light and fluffy.
Add Eggs and Dry Ingredients: Crack in one egg and beat until combined. Then add the flour and mix well. Crack in another 2 eggs and beat in thoroughly. Add the remaining dry ingredients (salt, baking powder, bicarbonate of soda) to the bowl and stir to combine. Beat in the last 2 eggs until fully mixed.
Finish the Batter: Add the lemon zest and vanilla extract, then stir in the milk until just mixed. Be careful not to overmix to keep the sponge light and fluffy.
Bake the Sponge:
For a Baking Tray: Pour the batter into the baking tray and bake for about 50 minutes to 1 hour, or until the top has formed and a skewer inserted comes out clean. Once cool, slice the cake in half lengthways.
For 2 Cake Tins: Divide the batter between the two tins and bake in the middle of the oven for 30-35 minutes, or until a skewer inserted comes out clean. Leave to cool completely before assembling.
Prepare the Whipped Cream: In a bowl, add the whipping cream, icing sugar, and vanilla extract. Beat to form light, fluffy peaks.
Assemble the Cake: Spread the jam over the top of one cake, then top with the whipped cream. Place the second cake on top and dust with icing sugar for a classic finish.
Serve and Enjoy:
Serve your beautifully fluffy Victoria Sponge with a cup of tea and enjoy this delightful classic. This cake is all about getting back to basics and appreciating the simple, delicious flavours that make it a timeless favourite.
Give it a go and see why this Victoria Sponge is anything but boring when made with love and care. Enjoy!