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Inspired by Nigella Lawson’s recipe for Victoria’s Sponge Cake, we are bringing today a fool-proof method for a buttery cake!
This sponge cake has self-rising flour, butter, caster sugar, eggs, homemade jam, fresh whipped cream, and seasonal berries. The recipe is straight forward and surprisingly easy.
While reading through the “How to Be a Domestic Goddess” by Nigella Lawson, she writes that this recipe she makes it in the food processor because she is “clumsy.” Can you believe that?
Nigella’s confession gave me confidence, as I have been a bit intimidating thinking of making a classic buttery cake like this one. I decided to make this Victoria’s sponge cake using the traditional method and the stand mixer. I measured all the ingredients to guarantee success.
Measure and follow the instructions to the tee for the best buttery sponge cake!
Baking is a science, adding more or less of an ingredient can modify the results and sometimes can be disastrous. I am also using high-quality butter and eggs at room temperature.
Unlike Nigella, I am not adding the cornflour she suggests in the ingredients list. I was afraid that flour would add a grainy consistency and prefer a tender sponge cake. And I used baking soda as a leavening agent to help the cake rise.
The baking soda helps to enlarge the bubbles which are already present in the battery while the mixing process. But in the case of a buttery sponge cake, this bubbling is necessary to have that spongy texture. Nigella’s recipe doesn’t call for it but I recommend adding.
Using caster sugar ffor baking is a good idea. The sponge cake turns out light, and the use of the self-rising flour is the right choice too. This kind of flour is recommended for cakes, as the results will be a tender, fluffy cake.
I also used two six by two inches deep round cake pans . Because I wanted a tall looking cake. But you can use the nine by two inches size for a bigger flat round.
The History Behind the Victoria’s Sponge Cake.
The Victoria sponge cake was named after Queen Victoria, who ate a slice of sponge cake with her afternoon tea. She was very well known for enjoying daytime snacks, and that is how afternoon tea time came about too.
However, a sponge is just that a buttery, fluffy cake with raspberry jam and whipped cream. The jam and cream are between two sponge cakes and typically aren’t frosted nor decorated.
I like to add stabilized whipped cream as frosting and decorate with strawberries, raspberries, and fresh cherries when in season. The classic sponge cake recipe is versatile and can be used as a base for other flavors.
Such as chocolate sponge cake with Nutella cream, passion fruit, butterscotch, and the famous Boston cream pie with vanilla custard and chocolate ganache.
Tips for making a no-fail homemade stabilized whipped cream and use it to decorate the Victoria’s Sponge Cake.
- Use a chilled bowl/whisk and whipping cream.
- Beat the cream on high and when it starts rising set to medium.
- Spoon the confectioner’s sugar one spoon at a time.
- If using the cream for frosting and decorating, opt for using gelatin.
- Unflavored gelatin is what professional bakers use to stabilize whipped cream.
- Dissolve one teaspoon of unflavored gelatin with one tablespoon of cold water. Let the gelatin bloom.
- Then cook the gelatin for 35 – 45 seconds in the microwave until the gelatin is dissolved. Let it stand for a few seconds.
- Add one or two tablespoons of the whipped cream to equalize the gelatin temperature and add to the whipped cream.
- Continue whipping until getting stiff peaks.
- Use a piping bag and decorate the cake.
- This whipped cream doesn’t melt and preserves well for 2-3 days in the refrigerator.
Ready to bake this incredibly delicious Victoria’s Sponge Cake?
Follow the step by step recipe details below. You will be amazed at how easy it is to make this cake and how lovely it is. We like to serve it on special occasions, and it is the star of many tea parties I organize at home.
Victoria’s Sponge Cake
Equipment
- Stand Mixer
- Two six by two inches deep round cake pans
- Sifter
- Scale
- Piping bag
- Decorating tip
- Icing spatula
- measuring cups and spoons
- Cooling rack
Ingredients
For the sponge cake
- 225 grams unsalted butter
- 225 grams caster sugar
- 225 grams self-rising flour
- 1 teaspoon baking soda
- 1/4 cup evaporated milk or fresh milk but at room temperature
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
For the whipped cream
- 1 pint heavy whipping cream chilled
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 1 tablespoon water cold
For the topping and layers
- 5 raspberries
- 6 strawberries
- 6 cherries
- 1 teaspoon confectioners sugar for dusting
- 1 cup berry jam can be raspberry or strawberry
Instructions
- Preheat the oven at 350° F/180°C.
- In a bowl add the butter and soften until getting a uniform whipping butter. Make sure butter is soft. Then add the caster sugar and whip again on medium speed.
- Pour the vanilla extract and the eggs on by one while continue mixing. Add the baking soda and spoon the flour one spoon at a time. Finally add the milk and continue mixing until getting a uniform fluffy cake batter.
- Grease the rounds cake pans with either spray or butter and flour. You can cover the bottom of the pan with parchment paper if desired.
- Bake the cakes for 20-25 minutes until golden brown. Do not overcook as the sponge cake could dry and become sandy to the taste.
- Let the cakes cool for a few minutes before taking them out of the cake molds. This is important as this sponge cake is delicate and could brake if taken out when warm.
- Let the cakes cool on a cooling rack and prepare the whipping cream. Make sure to chill the heavy cream, the whisk and the bowl before starting.
- Pour the whipping cream and whip on high using the stand mixer. Add the confectioners sugar and the vanilla when the whipping cream has doubled. Stabilize the whipping cream with gelatin for easy decorating.
- Take one of the cakes and place it in a serving dish. Add some jam at the bottom to keep the cake steady. Spread jam place the other cake on top. Secure the cake with two wooden sticks or with two thick plastic straws.
- Using a spatula start icing the cake with the stabilized whipped cream. Decorate using a piping bag and garnish with the berries.
Notes
- Use a chilled bowl/whisk and whipping cream.
- Beat the cream on high and when it starts rising set to medium.
- Spoon the confectioner’s sugar one spoon at a time.
- If using the cream for frosting and decorating, opt for using gelatin.
- Unflavored gelatin is what professional bakers use to stabilize whipped cream.
- Dissolve one teaspoon of unflavored gelatin with one tablespoon of cold water. Let the gelatin bloom.
- Then cook the gelatin for 35 – 45 seconds in the microwave until the gelatin is dissolved. Let it stand for a few seconds.
- Add one or two tablespoons of the whipped cream to equalize the gelatin temperature and add to the whipped cream.
- Continue whipping until getting stiff peaks.
- Use a piping bag and decorate the cake.
- This whipped cream doesn’t melt and preserves well for 2-3 days in the refrigerator.
Nutrition
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