Quick And Easy Fluffy Victoria Sponge Cake Recipe
This cake is the most simple and tastiest cake recipe, if you are new to baking then this is a go to and fool proof recipe tried and tested over the years.
Dating back to the Victorian era, the cake was named after Queen Victoria herself, who was known to enjoy a slice of sponge cake with her afternoon tea.
The simplicity of ingredients and weights and measures has evolved from the classic pound cake which with its equal quantities of butter, sugar and flour and eggs makes this recipe easy to follow. The difference being with the classic Victoria sponge is that with the addition of baking powder it enabled the sponge to rise higher. English food manufacturer Alfred Bird discovered this raising agent in 1843, hence this became a celebrated patriotic cake for the British.
If you venture into the countryside in summer you always find a Victoria sponge competition at a village fete or country show. This afternoon staple also known as a Victoria sandwich or Victorian cake consists of strawberry jam and whipped double cream sandwiched between two cakes, the top is then traditionally covered with a dusting of icing sugar.
There are two methods of creating this cake the more traditional method of creaming the butter and sugar and then adding eggs, gently sifting and folding the flour and baking powder into the wet mixture.
The quick method is known as the all in one method, which even Mary Berry and Nigella Lawson fully advocates. Using either a food processor or electric mixer all the ingredients are mixed together, with a little extra raising agent and soft baking spread works better with this method rather than butter.
- 225 g Self Raising Flour
- 225 g Baking Spread or Butter
- 225 g Castor Sugar
- 4 large Eggs
- 2 tsp Baking Powder
- 2 tsp Vanilla Extract
- 2 Tablespoons of Milk
- 200 ml of Whipping Cream
- Strawberry Jam
All In One Method
- Place all of the ingredients into a bowl or freestanding mixer,
- whisk gently on a low speed until everything is incorporated be careful not to overbeat the mixture.
- Divide between 2 x 8 inch baking tins, these should be pre buttered and sprinkled with a dusting of flour,
- Ensure you place a circular piece of baking paper at the bottom of the tin.
- Bake in preheated oven at 180 degrees or 160 for fan assisted ovens on the middle shelf, for 25 mins,
- always have a quick check at 20 mins, as oven temperature can vary.
- I always recommend you buy and oven thermometer to check your oven temperature is correct.
- Place a skewer in the top of the cake and if it comes out clean your cake is done!
- Place on a cooling rack.
Add a little icing sugar and tsp of vanilla extract to the cream and this creates Chantilly cream if you have a really sweet tooth!
For an extra afternoon tea time show stopper double the recipe making two cakes and pile high with extra cream and seasonal fruits, such as Strawberries, Blueberries and Raspberries.