Victoria Sponge Cake: The Ultimate Delicious Treat 🍰✨
Are you craving a simple yet irresistibly delicious dessert? 😋 Look no further! The Victoria Sponge Cake is the perfect solution for anyone looking to indulge in a soft, spongy treat that’s both easy to make and packed with flavor. First, let’s talk about how this cake can be a game-changer in your baking routine. Not only does it require just a few basic ingredients, but it’s also perfect for any occasion—whether it’s a casual afternoon tea or a special celebration! 🎉 Then, imagine biting into a moist cake layered with your favorite jam and whipped cream. It’s a flavor explosion you won’t forget. And what’s more, this recipe can be customized to suit your preferences—so you can make it as unique as you like! So, what are you waiting for? Let’s dive into the recipe and learn how to make this mouthwatering treat. 🍓🍰
Table of Contents
Victoria Sponge Cake
If you’re craving a cake that combines sweetness, fluffiness, and a touch of nostalgia, the Victoria Sponge Cake 🧁 is the perfect choice! First, let’s talk about why this cake is so special. You’ve got your light, airy sponge cake layers, jam, and whipped cream all coming together to create an irresistible treat! 😋
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Prep Time:
20 minutes -
Cook Time:
30 minutes -
Total Time:
50 minutes -
Yield:
8 servings
Ingredients
- 225g unsalted butter, softened 🧈
- 225g caster sugar
- 4 large eggs 🥚
- 225g self-raising flour 🌾
- 2 tbsp milk 🥛
- 1 tsp vanilla extract 🌸
- 100g strawberry jam 🍓
- 150ml double cream 🍦
Instructions
- First, preheat your oven to 180°C (350°F). Grease and line two 20cm cake tins 🏠.
- Next, beat the butter and sugar together until light and fluffy 🧁.
- Then, add the eggs one at a time, mixing well after each addition. Follow by adding the flour and mixing until smooth 🍰.
- In addition, fold in the milk and vanilla extract until combined.
- Now, divide the batter evenly between the two tins and bake in the preheated oven for 25-30 minutes ⏰. Check if the cake is done by inserting a skewer into the center—it should come out clean!
- Once baked, let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely 🧊.
- Lastly, whip the cream until soft peaks form, then spread jam on one of the cakes. Top with the whipped cream and sandwich the two cakes together 🥳.
Victoria Sponge Cake: A Delicious British Classic 🍰
If you’re looking for a classic British treat that’s perfect for any occasion, you’re going to love this Victoria Sponge Cake! 🎂 This soft, fluffy cake is sandwiched with a layer of sweet jam and fresh whipped cream, creating a mouthwatering dessert that’s simple yet absolutely irresistible! 😋 Let’s dive into the magic of making this delightful treat! 👩🍳
Nutrition
- Serving Size:1 slice 🍰
- Calories:350
- Sugar:25g
- Sodium:150mg
- Fat:15g
- Saturated Fat:8g
- Carbohydrates:45g
- Fiber:1g
- Protein:5g
- Cholesterol:35mg
First things first, you’ll want to get your ingredients ready! 🧁 You’ll need some basic staples like butter, sugar, eggs, flour, and a bit of baking powder. These ingredients come together to create the soft, fluffy sponge that makes this cake a true classic. 😍
Next, prepare the cake batter by creaming the butter and sugar together until light and fluffy. 🧈 Then, add the eggs one at a time, followed by the flour and baking powder. Mix until everything is just combined – don’t overwork it! 👩🍳
Afterward, pour the batter into two greased cake pans and bake until golden brown and springy to the touch. ⏰ Allow the cakes to cool completely before adding your jam and whipped cream. 🍓 Don’t forget to spread a generous amount of sweet jam between the layers – it’s what gives the Victoria Sponge Cake its signature sweetness! 🍯
Finally, top it off with a dusting of powdered sugar and maybe a few fresh berries for extra flavor. 🍓🍇 There you have it, a perfect Victoria Sponge Cake that’s sure to impress anyone! 🎉
If you’re curious about more recipes like this one, be sure to check out other treats, like the Victoria Sponge Cake Mary Berry for more dessert inspiration! 😉
Also, if you’re searching for “Victoria Sponge Cake near me,” you’re in luck – this classic can be found at many local bakeries. 🍰 Enjoy! 💖
FAQs ❓
Do you peel plums before baking? It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry? I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy? I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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