Victoria Sponge Cake
Updated Feb. 29, 2024
- Total Time
- 50 minutes, plus an hour's cooling
- Rating
- Comments
- Read comments
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Ingredients
- 12tablespoons/170 grams unsalted butter (1½ sticks), softened, more for greasing pan
- 1⅓cups/166 grams all-purpose flour
- 3¼teaspoons baking powder
- ½teaspoon kosher salt
- ¾cups plus 2 tablespoons/175 grams granulated sugar
- 3large eggs, at room temperature
- 2tablespoons whole milk
- ½cup/120 milliliters raspberry jam, more to taste
- 1cup/240 milliliters heavy cream
- 1tablespoon confectioners’ sugar, more for dusting
- ¼teaspoon vanilla extract
Nutritional analysis per serving (10 servings)
463 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 42 grams sugars; 5 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
- Step 2
In a medium bowl, whisk together flour, baking powder and salt.
- Step 3
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
- Step 4
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
- Step 5
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
Private Notes
Comments
it's a cake. you need the sugar to provide structure, and only 1 TBL isn't enough to do that, and also will result in a bread-like flavor.
We have an obesity epidemic, NOT because of home baking, but because of Fast Food, Big Food, and Frankenfood.
No no, this is a misunderstanding. You could have a piece of homemade cake every day and not become obese. Take the sugar out of breakfast, lunch and dinner. Eliminate nonfoods and those with inflammatory side effects (hyrdogenated oils). Run around outside every day. And enjoy a normal portion of your lovely homemade treats with your family. No problem.
You've reminded me of a line from the show, The Good Place, "There’s something so human about taking something great and ruining it a little so you can have more of it." What's the point of eating lousy cake, Nelly? Eat the good one, just don't eat all of it.
Turned out PERFECT as written — although I did add a layer of raspberries from the garden over the jam as it was for a 90th birthday party! That said, my butter split after the addition of the third egg as it was a very warm day. I was able to bring the mixture back by placing the bowl in an ice bath and whisking vigorously by hand. Once it came back together, I added the milk and flour as directed. Still perfect!
People - it’s cake!
3 and 1/4 tsp baking soda seemed like too much!