Ever since my slight (Ok…serious) obsession with the Great British Baking Show this past winter, I have wanted to bake a Victoria Sponge Cake. The final episode of the season included Mini Victoria Sponge Cakes in the technical challenge. They’re a ‘simple’ enough cake to bake but to get it just so requires some fine-tuned technical skills. I don’t have enough little cute cake tins or any technical skills, so I opted for an un-cute larger cake and I used Mary Berry’s recipe for it.
Classic Victoria Sponge Cake-
For starters, let your 2 sticks of unsalted butter and 4 eggs come to room temperature. (For Central PA right now in our little shed, it feels like a humid 80+.) Once warmed, cream the butter with 2 1/2 cups of white sugar and add in 1 teaspoon of vanilla. Next, thoroughly beat in one egg at a time until you’ve added 4. Flatten this mixture down into the bowl so you can add your dry ingredients directly on top. (I hate using additional bowls to separate out dry and wet ingredients, so in this case, I just added the dry ingredients right to the top of the wet ingredients.) Add 2 cups of all purpose flour and gently mix in 2 teaspoons of baking powder. Slowly fold the dry ingredients into the wet until fully mixed. Do NOT over mix.
Grease (with butter) and dust a springform cake tin and fill with your cake batter. Bake in a 350 degree oven for about 30 minutes and keep checking until the top is golden and your toothpick comes out clean. (I forgot to time how long it took to bake the cake!)
Once fully baked, let the cake cool completely before removing it from the tin. In the meantime, prepare your raspberry jam. (Or just use your favorite store-bought jam) I used 6 ounces of frozen raspberries and 2 tablespoons of corn starch dissolved in 2 tablespoons of water. I also added 1/2 cup of white sugar. Let boil until the jam thickens. Immediately refrigerate.
To make the whipped cream, thoroughly beat 1/2 pint of heavy whipping cream with a dusting of 10x sugar and a dash of vanilla. Beat with a hand mixer until stiff peaks form in the cream. Immediately refrigerate.
Slice the cake horizontally into two even layers. Spread a generous layer of whipped cream on top and if you want, go crazy and add a hefty layer of fresh blueberries. (Blueberries are in season right now and I couldn’t resist!) On the other layer, spread the raspberry jam.
Lovely! A rather patriotic-looking Victoria Sponge Cake with raspberry jam, fresh blueberries and cream! Sprinkle the top with icing sugar to really make it look pretty! Serve it chilled and store it in the refrigerator if you don’t end up consuming it all in one sitting (which I wouldn’t suggest you do individually).
Classic Victoria Sponge Cake-
- 4 eggs, room temperature
- 2 tsp. baking powder
- 225 grams of white sugar, room-temperature butter and flour (OR- 2 1/2 cups of sugar, 2 cups of flour and 2 sticks of butter)
- 1 tsp. vanilla
- 6 ounces of frozen red raspberries
- 2 tablespoons of corn starch dissolve in 2 tablespoons of water
- 1/2 cup white sugar
- 1/2 pint of heavy whipping cream + a dusting of icing sugar and a dash of vanilla (super precise, hugh!?)