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.