Easy Victoria Sponge Cake Recipes

EASY VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat oven to 175C/ gas mark 4. Lightly grease the cake pans with butter and line with baking paper/parchment paper. Set pans aside.
• Add baking powder to the flour. Mix and set aside.In a mixing bowl, add butter and sugar then use stand, hand mixer or wooden spoon to mix till batter is light and fluffy.
• Break eggs in a seperate bowl one at a time, add vanilla extract and whisk (incase you have a bad egg, it wouldn't have ruined the cake mix).Pour the whisked eggs in the butter and sugar mixture and beat with the mixer for few minutes till incorporated.
• Add the flour in and mix well with the hand mixer or spatula. Divide the cake batter evenly between the cake pans and smooth the surface.
• Bake cakes in pre heated oven at temperature of 175C for 25 minutes or till cake tester comes out clean. Bring cakes out of the oven, leave in the cake pans for 5 minutes before turning onto cooling rack to cool.
• Place one of the cakes on a plate and spread with buttercream or whipped cream, top with jam then place the second cake on it. Dust with icing sugar.
• To make the buttercream fillingAdd butter in a mixing bowl and mix with electric mixer for about 5 minutes before adding sifted icing sugar. Mix till light and fluffy then use for the cake.

CLASSIC VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
• Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
• Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
• Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
• Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
• Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
• Sift the flour and baking powder into a medium bowl and set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
• This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

VICTORIA SPONGE CAKE

Steps:

• Preheat the oven to 350°F (175°C). Generously grease two 8 by 3-inch or 20 by 8cm round cake pans, then line them with greased parchment paper.
• In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.
• Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes. Scrape the bowl often.
• Turn the speed to low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
• Add one-third of the flour to the butter mixture and mix on low speed, just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third flour. It will be a thick batter.
• Divide the batter among the prepared pans and smooth the tops using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
• Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans for 20 minutes, then remove from the pans and let cool completely on a wire rack.
• In a medium bowl, toss together the quartered strawberries, granulated sugar, lime zest, and pink pepper (if using). Allow to macerate until the sugar dissolves, about 15 minutes.
• Remove the parchment paper and place one cake layer on a serving plate.
• Spread the jam over the top of the cake, then cover the jam with a 1-inch or 2.5cm layer of the whipped cream. Distribute half the macerated strawberries over the whipped cream.
• Place the second cake on the whipped cream and dust the top generously with confectioners' sugar and decorate with whole and halved strawberries.
• This cake is best served right away, with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.
• In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer for about 30 minutes, stirring often.
• The jam is ready when it clings to a spoon and you can draw a line through the jam that doesn't immediately fill in. Remove from the heat and let cool thoroughly.
• Transfer to an airtight container and store in the refrigerator for up to 10 days.
• In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
• Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.

EASY VICTORIA SPONGE

Steps:

• Preheat oven to 180c. Add the butter and sugar into a bowl and beat until light, pale and fluffy.
• Pour the beaten eggs in little by little, stirring in-between. TIP: If it begins to curdle, add a little flour.
• Add the vanilla extract and mix.
• Sift the flour and baking powder in and mix.
• Divide evenly between two greased 20cm cake tins.
• Bake for 20-30 minutes.
• Allow to cool and remove from tins.
• Sandwich both together with the cream/butter cream and jam in the middle.
• Dust with icing sugar.
• Ta da! Ready to eat!

SIMPLE VICTORIA SPONGE

Steps:

• Preheat the oven to 180oC
• Add eggs and sugar to a bowl and mix
• Add the remaining ingredients and mix well
• Cook for 25-30mins or until golden brown. The cake will be cooked when pressing the top lightly will leave no imprint in the cake.
• Leave to cool for 30mins
• Add margarine and icing sugar into a bowl and mix until creamy. Add milk if necessary.
• Spread one side of the cake with the butter icing and sandwich two pieces together

CLASSIC VICTORIA SPONGE RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C.
• Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
• Bake for 20 minutes or until cooked through and fluffy.
• To make buttercream, cream together icing sugar and butter and mix well.
• Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.