Classic Victoria Sponge Cake
This is a cake defined by its simplicity and the quality of its crumb. Avoid the temptation to rush the creaming stage, as this is where the rise is built.
Room temperature is not a suggestion
If your butter is too cold, it will not trap air; if it is melted, the cake will be greasy. Use eggs pulled from the fridge an hour early.
- two 8-inch round cake tins
- stand mixer or hand-held electric beaters
- silicone spatula
- wire cooling rack
What goes in.
- 225gunsalted butter, softened
- 225gcaster sugar
- 4large eggs
- 225gself-raising flour, sifted
- 1 tspbaking powder
- 150mldouble cream, whipped
- 150graspberry or strawberry jam
- 1 tbspicing sugar, for dusting
Establishing the emulsion
Beat butter and sugar until the mixture is nearly white and has doubled in volume. This aeration provides the lift needed since the cake relies on mechanical leavening rather than heavy chemical agents.
The method.
Prep the tins
Grease the tins with butter and line the bases with parchment paper. Preheat your oven to 180°C (160°C fan).
Cream the base
Beat the butter and sugar on medium-high speed for at least five minutes. Stop once the texture resembles thick clotted cream.
Add eggs
Add eggs one at a time, beating for 30 seconds after each. If the batter begins to curdle, add a tablespoon of the flour.
Fold the flour
Gently fold in the flour and baking powder using a large metal spoon or spatula. Stop the moment the streaks of flour disappear to keep the crumb light.
Bake
Divide the batter evenly between tins. Bake for 20-25 minutes. The sponges are done when they pull slightly away from the edges and spring back when pressed gently in the center.
Assemble
Cool in the tins for 5 minutes, then move to a rack. Once completely cold, spread the bottom sponge with jam, top with whipped cream, and place the second sponge on top. Dust with icing sugar.
Other turns to take.
Lemon Curd Twist
Replace the jam with a generous layer of tart lemon curd for a sharper profile.
Vanilla Bean
Scrape the seeds of one vanilla pod into the butter and sugar while creaming.
When it doesn't go to plan.
Sift your flour twice to ensure an even rise.
Do not open the oven door until at least 20 minutes have passed to prevent the cakes from sinking.
Use a skewer to test the center; if it comes out with wet batter, give it another 3 minutes.
The ones that keep coming up.
Why did my cake sink in the middle?
Usually a result of under-baking or opening the oven door too early while the structure was still setting.
Can I use margarine?
Butter provides the flavor and the required fat content for the classic texture. Margarine often contains higher water content, which alters the crumb significantly.
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