Equipment
* optional
Ingredients
Sponge Cake
- 225 g unsalted butter, softened at room temperature
- 225 g caster sugar
- 4 large eggs, room temperature
- 225 g self-raising flour, sifted
- 4 g baking powder
- 30 ml whole milk
- 5 ml vanilla extract
- 1 g fine sea salt
Filling and Garnish
- 200 ml double cream, chilled
- 150 g strawberry jam
- 10 g icing sugar
Nutrition (per serving)
Method
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease the bases and sides of two 20cm round cake tins and line the bases with parchment paper.
In a stand mixer or a large bowl, cream the softened unsalted butter and caster sugar together until the mixture is very pale, light, and fluffy. This should take about 3 to 5 minutes on medium-high speed.
Beat in the eggs one at a time, incorporating each fully before adding the next. If the mixture begins to curdle or separate, add a tablespoon of the weighed flour and beat vigorously.
Add the vanilla extract. Using a silicone spatula or large metal spoon, gently fold in the sifted self-raising flour, baking powder, and salt. Fold in a figure-eight motion to preserve the air.
Stir in the whole milk. The batter should now be at dropping consistency, meaning it falls off the spoon with a gentle tap.
Divide the batter evenly between the two prepared tins, smoothing the tops with a spatula. Bake on the middle shelf of the preheated oven at 180 degrees Celsius or 350 degrees Fahrenheit for 20 to 25 minutes.
Remove the cakes from the oven and let them rest in their tins for 5 minutes. Run a knife around the edges, then carefully turn them out onto a wire cooling rack. Remove the parchment paper and let them cool completely.
While the cakes finish cooling, whip the chilled double cream in a bowl until it holds soft peaks.
Place one sponge flat-side up on a serving plate. Spread the strawberry jam evenly over the surface, leaving a small border around the edge. Dollop the whipped cream gently over the jam. Place the second sponge, flat-side down, on top.
Using a fine mesh sieve, dust the top of the assembled cake with icing sugar. Serve immediately.
Chef's Notes
- The traditional pound cake ratio is the secret to a perfect Victoria sponge. For absolute precision, weigh your eggs in their shells, then measure out exactly the same weight in butter, sugar, and flour.
- Dropping consistency is crucial. The batter should fall off a spoon with a single tap. If it clings stubbornly, fold in a little more milk; if it runs off immediately, it is too wet.
- Always spread the jam first, directly onto the bottom sponge. This prevents the sponge from absorbing moisture from the cream and becoming soggy.
- Do not over-whip the double cream. It should be billowy and soft; if taken too far, it becomes grainy and will curdle.
Storage
Refrigerator: 3 days — Keep in an airtight container. The cream filling requires refrigeration.
Freezer: 1 month — Freeze unfilled sponges only. Wrap tightly in cling film and foil.
Reheating: Bring to room temperature for 30 minutes before serving for best flavor and texture.
