Victoria Sponge Cake - the perfect recipe to celebrate the Queen's Jubilee

Who doesn't like a slice of cake? Victoria sponge is a classic and has got to be one of the most popular around. It's sweet, delicious, and always a party pleaser. This traditional recipe is sure to bring with it a bit of nostalgia too.

Victoria sponge cake is a light, spongy, buttery cake made with simple ingredients. It's the quintessential British teatime treat. A simple sponge cake sandwiched with jam or whipped cream; It's not as plain as it sounds. The combination of the textures and flavors in this cake is wonderful.

Reportedly first baked by Queen Victoria’s Lady in waiting, Anna the Duchess of Bedford – this classic cake is named after Queen Victoria of England. She is believed to have had a taste for it, and after taking a shine to afternoon tea, made sure there was always a slice of Victoria sponge in the selection of afternoon treats.

Here is a very simple and authentic recipe for making a delicious Victoria sponge cake – the absolute essential cake for your Jubilee celebrations this weekend!

Ingredients

• 200g butter, softened and unsalted

• 200g sifted self-rising flour

• 200g caster sugar

• 4 large eggs

• 1 tsp. vanilla extract

• 300ml cream, whipped to firm peaks

• 160g strawberry jam

• Icing sugar, for dusting

• Fresh seasonal fruits of your choice (e.g. Strawberries, gooseberries, raspberries, or redcurrants), to serve

Instructions

1. Preheat the oven to 180 degrees Fahrenheit (160 degrees Celsius) with the fan on. Line the bases of two round 20cm cake pan with baking paper after greasing.
2. In the mixing bowl, beat sugar and butter with a high-quality electric mixer until the batter is light and fluffy. One at a time, add in the eggs, beating thoroughly after each addition. Mix in the vanilla extract. Put the mixture in a big mixing bowl.
3. Fold the sifted flour into the butter mixture until it is completely incorporated. Make sure not to over mix. Evenly distribute the batter amongst the cake pans.
4. Bake for 20 minutes, or until brown and springy when lightly touched. After five minutes of cooling in the pans, run a knife down the cakes' edges to release them, and then turn them out onto wire racks to cool completely. Carefully invert cakes onto the rack so that they are right side up and cool entirely.
5. On a serving platter place one cake and top it with jam. Dollop the whipped cream on top and gently arrange the other cake on top. Sprinkle with icing sugar. Serve with your favorite seasonal fruits.

Notes

• Always use the kitchen scales to measure the ingredients for making a perfect recipe.

• The cake can be kept at room temperature for up to three days if wrapped tightly in plastic wrap (they will become slightly stale after that time). If they are stored in an airtight container they last longer but will lose some of their moisture after several days of storage.

That's all there is to it! It's not a difficult recipe, and the results are delicious. This cake is always a hit so it will be a welcome addition to any Jubilee street party, or why not keep the recipe handy for when friends call.

Created using The Wilfa Pro baker Stand Mixer

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Photo by bales