Description
A classic British Victoria Sandwich Cake featuring light and fluffy sponge layers filled with luscious strawberry jam and freshly whipped cream, topped with powdered sugar and fresh strawberries. Perfect for afternoon tea or a delightful dessert.
Ingredients
Cake
- 1 Cup butter (at room temperature)
- 4 eggs (at room temperature)
- 1 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 2 Cups all-purpose flour
- 2 ½ Teaspoons baking powder
- nonstick cooking spray (for greasing)
Filling and Topping
- 1 Cup heavy cream
- 1 ½ Tablespoons powdered sugar
- ½ Cup strawberry jam
- strawberries (fresh, halved)
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Grease and line with parchment paper two 8-inch round cake tins, then set them aside.
- Prepare the Cake Batter: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until pale and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat again until fully combined.
- Sift Dry Ingredients: Sift the all-purpose flour and baking powder over the wet ingredients. Mix on the lowest speed just until combined to avoid overmixing.
- Divide Batter: Divide the batter evenly between the two prepared cake tins and smooth the surfaces with a spatula.
- Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean and the cakes are cooked through.
- Cool Cakes: Allow the cakes to cool in their tins for 5 minutes before carefully turning them onto wire racks to cool completely.
- Whip Cream: Once cool, place the heavy cream and 1 tablespoon of powdered sugar in a clean bowl of a stand mixer. Beat on medium-high speed for about 3 minutes until firm peaks form.
- Assemble Cake: Place one cake layer on a serving plate. Spread the strawberry jam evenly over the top, followed by the whipped cream.
- Top and Decorate: Place the second cake layer on top. Dust the finished cake with the remaining ½ tablespoon of powdered sugar.
- Garnish and Serve: Garnish the cake with fresh halved strawberries. Slice, serve, and enjoy this classic Victoria Sandwich Cake.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
- Be careful not to overmix the batter once the flour is added to keep the cake light and fluffy.
- Use fresh strawberries for garnish to add a fresh and vibrant touch to the finished cake.
- This cake is best served the same day it is assembled for optimal freshness.
- You can substitute the strawberry jam for raspberry or any preferred berry jam for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
