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Victoria Sponge Cake with Strawberry Cream
Why Make This Recipe
Victoria Sponge Cake, or Erdbeerkuchen, is a delightful dessert that brings joy to any occasion. With its soft sponge layers and sweet strawberry filling, it is perfect for afternoon tea, celebrations, or simply as a treat for yourself. This cake is loved for its simplicity and deliciousness.
How to Make Victoria Sponge Cake
Ingredients:
- 200g (1 cup) granulated sugar
- 200g (1 cup) unsalted butter, softened
- 4 large eggs
- 200g (1 ⅔ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- 400g (about 3 cups) fresh strawberries, hulled and sliced
- 300ml (1 ¼ cups) heavy cream
- Powdered sugar for dusting
Directions:
- Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Sift together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream until soft peaks form.
- Layer the cooled cakes with strawberries and whipped cream. Place the second layer on top.
- Dust the top with powdered sugar before serving.
How to Serve Victoria Sponge Cake
Serve the Victoria Sponge Cake at room temperature. It is best enjoyed with a cup of tea or coffee. You can slice it into wedges and place fresh strawberries on the plate for a lovely presentation.
How to Store Victoria Sponge Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you have a lot left or the weather is warm, consider refrigerating the cake.
Tips to Make Victoria Sponge Cake
- Make sure your butter is at room temperature for an easier mix.
- Gently fold the flour in to keep the cake light and airy.
- Feel free to adjust the amount of sugar based on your taste preference.
Variation
You can customize the cake by using other fruits such as raspberries or blueberries instead of strawberries. Additionally, adding lemon zest to the batter can give a refreshing twist.
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, you can. Thaw them and pat dry before using, but fresh strawberries will give the best flavor and texture.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and assemble them just before serving.
3. How do I prevent the cake from becoming dry?
Make sure not to overbake the cakes. Check them a few minutes before the recommended baking time.
Victoria Sponge Cake
A light and fluffy cake filled with sweet strawberries and topped with whipped cream, perfect for any occasion.
Ingredients
Cake Ingredients
- 200 g granulated sugar
- 200 g unsalted butter, softened Make sure it's at room temperature
- 4 large eggs
- 200 g all-purpose flour Sifted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Filling and Topping
- 400 g fresh strawberries, hulled and sliced
- 300 ml heavy cream Whipped until soft peaks form
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Sift together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
Baking and Cooling
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Assembly
- While the cakes cool, whip the heavy cream until soft peaks form.
- Layer the cooled cakes with strawberries and whipped cream. Place the second layer on top.
- Dust the top with powdered sugar before serving.
Notes
Serve the cake at room temperature; it's best enjoyed with tea or coffee. Store leftovers in an airtight container for up to three days.
