Victoria Sponge Cake is a classic British party treat. It’s different from an ordinary sponge cake in that it is made with whole eggs, rather than separated egg whites and yolks. It’s also served like a giant sandwich, with a filling of sweet buttercream and fruit preserves.
It’s called a sponge cake because of the light and airy texture, which makes it a perfect base to soak up all the delicious syrup in your fruit preserves.
To make this easy and delicious British cake for a birthday celebration, you’ll follow a typical sponge cake recipe.
First, beat together softened butter and white sugar until the butter is light and fluffy. Add beaten eggs, self-rising flour, baking powder, and a bit of cream to the cake batter. It should be smooth, soft, and light.
Transfer the batter to your cake tins and smooth the surface with a spatula. Bake the cakes until they’re golden on top and have a bit of a spring to them when pressed with your finger.
Finally, cool the cakes in their pans until fully cooled to room temperature. Then invert the cakes onto a cooling rack to cool completely.
To fill the cakes, make a quick and easy buttercream by beating softened butter with powdered sugar and vanilla extract. The filling should also be light and fluffy.
Spread the frosting onto the cooled cake, top with fruit preserves, and place the other cake on top like a sandwich.
This cake recipe is designed for two 20-centimeter round cake tins.
This cake stores well in an airtight container on the counter for up to 2 days, or you can freeze it for longer storage using the instructions below.
To freeze Victoria sponge cake, wrap the fully cooled cake bases in two layers of plastic wrap and keep in the fridge for up to three months. Let the cakes defrost on the counter overnight, then make the fillings and assemble the cake before serving.
Preheat the oven to 190°C. Grease two 20-cm cake tins and line with parchment paper.
In a large bowl, beat the sugar, softened butter, eggs, flour, baking powder, and cream to make a smooth, soft batter.
Divide the batter between the prepared tins and smooth the top with a rubber spatula.
Bake for about 20 minutes, until the tops are golden and the cake springs back when pressed gently.
Cool the cakes for 10 minutes in the pans, then invert onto a wire rack to cool completely. To make the filling, beat the softened butter until smooth and creamy in a mixing bowl. Gradually add the powdered sugar and vanilla extract and continue beating until the frosting is bright white, smooth, and fluffy.
Spread the buttercream on the bottom of one of the cakes. Top it with the fruit preserves and gently place the second cake on top like a big sandwich.
Dust with powdered sugar before serving.