Cook and Scale
Victoria Sponge Cake
10 servings · 45 min total
Two golden butter sponges sandwiched with whipped cream and crushed strawberries and finished with a snowfall of icing sugar. The quintessential British teatime cake.
Ingredients
- 230 g butter, softened
- 230 g white sugar
- 4 egg
- 230 g wheat flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 150 g strawberry, mashed lightly with sugar
- 2½ dl heavy cream
- 2 tbsp powdered sugar
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cream the butter and sugar — Heat the oven to 180C and line two sandwich tins. Cream the butter and sugar until pale and fluffy.
- 2.
Beat in eggs and flour — Beat in the eggs one at a time with a spoonful of the flour, then fold in the remaining flour, baking powder, vanilla, and salt.
- 3.
Bake and cool the sponges — Divide between the tins and bake for about 25 minutes until golden and springy. Cool completely on a rack.
- 4.
Fill and assemble the cake — Whip the cream to soft peaks. Spread the crushed strawberries over one sponge, top with cream, sandwich the second sponge on, and dust with icing sugar.