Victoria Sponge Cake Recipe

Classic Victoria Sponge Cake

Ingredients:

200g unsalted butter, room temperature
200g caster sugar
4 large eggs
200g self-raising flour
2 tbsp milk

Steps:

Preheat the oven to 180°C / 160°C fan / Gas Mark 4.
Grease and line two 20cm sandwich tins.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift in the self-raising flour and gently fold into the mixture.
Add the milk and mix until smooth.
Divide the mixture evenly between the two tins and bake for 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Leave to cool in the tins for 5 minutes before transferring them onto a wire rack to cool completely.
Once cooled, spread jam onto one cake and whipped cream onto the other. Sandwich the two together and dust with icing sugar.

Chocolate Orange Victoria Sponge Cake

Ingredients:

200g unsalted butter, room temperature
200g caster sugar
4 large eggs
200g self-raising flour
2 tbsp milk
50g cocoa powder
1 orange, zest

Steps:

Preheat the oven to 180°C / 160°C fan / Gas Mark 4.
Grease and line two 20cm sandwich tins.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift in the self-raising flour and cocoa powder and gently fold into the mixture.
Add the milk and orange zest and mix until smooth.
Divide the mixture evenly between the two tins and bake for 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Leave to cool in the tins for 5 minutes before transferring them onto a wire rack to cool completely.
Once cooled, spread orange marmalade onto one cake and chocolate ganache onto the other. Sandwich the two together and decorate with chocolate shards.

Earl Grey Victoria Sponge Cake

Ingredients:

200g unsalted butter, room temperature
200g caster sugar
4 large eggs
200g self-raising flour
2 tbsp milk
2 earl grey tea bags

Steps:

Preheat the oven to 180°C / 160°C fan / Gas Mark 4.
Grease and line two 20cm sandwich tins.
In a small pan, heat the milk until just starting to simmer. Add the tea bags and leave to infuse for 5 minutes. Remove the tea bags and leave the milk to cool.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift in the self-raising flour and gently fold into the mixture.
Gradually add the milk, mixing until smooth.
Divide the mixture evenly between the two tins and bake for 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Leave to cool in the tins for 5 minutes before transferring them onto a wire rack to cool completely.
Once cooled, spread raspberry jam onto one cake and whipped cream infused with earl grey tea onto the other. Sandwich the two together and dust with icing sugar.

Conclusion

Victoria Sponge Cake is a classic British cake that is loved by many. With these unique and delicious recipes, you can put a twist on the traditional cake and impress even the most discerning foodies. From the classic Victoria Sponge Cake to the Chocolate Orange and Earl Grey variations, there’s a recipe for every taste and occasion. So why not give them a try and elevate your baking game?