Simple Sponge Cake Recipe | Cookies and Cups

There’s a great probability that you have already got every little thing that you must make this simple Victoria Sponge Cake in your pantry! This traditional sponge cake recipe is irresistibly gentle, spongy, and ideal for layering with scrumptious jam and cream filling.

A Easy Sponge Cake Recipe

So, full disclosure: I say “easy” right here as in, this Victoria sponge cake is SO easy to make. However the texture and style are something however. The truth is, if there’s one dessert that you just’ll wish to deliver to all of your summertime get-togethers this 12 months, that is it.

This traditional Victoria sponge cake recipe is just like the British cousin of my Spanish-inspired Tres Leches Cake. It’s gentle and moist, stuffed with fluffy do-it-yourself whipped cream and my favourite raspberry jam. The irresistibly spongy crumb melts away with each chunk. I layer my cake with filling after which mud the highest with powdered sugar. Perfection!

Why is that this known as a Victoria sponge cake? It is a conventional recipe that’s layered with jam and whipped cream (or buttercream). It’s named after Queen Victoria, who loved a slice of cake each day along with her afternoon tea. Who am I to cross up the prospect to eat like royalty?

Why You’ll Love This Recipe

What makes this one of the best sponge cake? 

• Simple, but spectacular. There’s a purpose this cake recipe is match for a Queen. It’s lush and flavorful, but someway insanely simple to make with solely 4 components. It’s a deal with for the eyes and tastebuds.
• Versatile. Each kitchen wants a traditional, good sponge cake recipe (IMHO). Whether or not you’re whipping collectively this cake on the weekend or baking it for an important day or vacation, it’s actually a must have cake recipe. Commerce out the filling, frost it, flip it right into a poke cake – the chances are infinite.
• Berries and cream goodness. I really like the mix of candy raspberry jam and fluffy whipped cream between the moist, tender cake layers. It’s good for summer season, and all 12 months spherical.

What Is a Sponge Cake?

As you will have guessed by the identify, a sponge cake is a light-weight and fluffy, spongy cake. Like a Pound Cake, a sponge cake is made with easy components: primarily butter, sugar, eggs, and flour, although not in the identical portions. The feel of a sponge cake is extra delicate, as you’ll see with this Victoria sponge recipe. 

Elements You’ll Want

You can also make an ideal sponge cake with solely 4 simple pantry components, plus a pinch of salt and a few vanilla. Here’s a fast overview of what you’ll must make this cake and its filling. Keep in mind to scroll to the printable recipe card for the total quantities and particulars.

• Butter: Salted or unsalted butter, simply ensure it’s at room temperature.
• Sugar: Granulated sugar is finest for a sponge cake and yields probably the most persistently mild, ethereal crumb.
• Salt
• Vanilla: I extremely suggest utilizing an actual vanilla extract moderately than the imitation type.
• Eggs: Eggs are key to a gentle, moist sponge cake. Alongside together with your butter, take your eggs out of the fridge to allow them to come to room temperature. Whisk them collectively earlier than you begin in order that they’re good a fluffy.
• Flour: For this sponge cake, I exploit self-rising flour. All-purpose flour may also work.
• Heavy Whipping Cream and Powdered Sugar: Two components for making the simplest do-it-yourself whipped cream ever. You may also use store-bought whipped cream when you’re pressed for time.
• Jam: Historically strawberry or raspberry. I selected raspberry jam, however both one tastes scrumptious, and you’ll actually use any taste of jam or preserves that you just’d like. See additional within the submit for simple variation concepts.
• Contemporary Berries: If raspberries are in season, I really like so as to add them as a garnish.

How you can Make a Sponge Cake

The great thing about this straightforward sponge cake recipe is that the batter comes collectively within the time it takes to preheat the oven. Swap your oven to 350ºF, and let’s get began: 

• Mix the Batter Elements: Start by creaming collectively the butter and sugar, plus a pinch of salt. Subsequent, slowly beat within the vanilla adopted by your whisked eggs. After a couple of minute, progressively add the flour. Do your finest to not overmix the batter.

• Bake: Divide the cake batter between two greased and lined baking pans, then bake at 350ºF for 17-20 minutes. The highest of your cake needs to be golden, and the middle of the sponge ought to spring again once you press it gently together with your finger.
• Cool: Your desserts might want to cool to room temperature earlier than you may add the filling. Depart them to chill for about 10 minutes within the pan earlier than inverting the desserts onto a wire rack to complete cooling utterly.

• Put together the Filling: As soon as your desserts are cooled, you’ll whip up a fast and simple do-it-yourself whipped cream. To take action, beat the heavy cream and powdered sugar collectively on excessive till you attain stiff peaks.

• Stack the Desserts: Beginning with the primary cake layer, unfold a thick layer of jam over high, adopted by the whipped cream. Fastidiously high this with the second cake layer. I prefer to mud the highest of my Victoria sponge cake with powdered sugar and recent berries. The way you garnish yours is completely as much as you!

Ideas for Success

Hold the following tips in thoughts when making this moist and spongy do-it-yourself cake from scratch:

• Use room-temperature components. Elements like eggs and butter mix extra easily after they aren’t chilly from the fridge. Your cake may also bake extra evenly.
• Beat the eggs nicely earlier than you begin. Including quantity to the eggs is what makes a sponge cake gentle and fluffy, as an alternative of dense and, nicely, eggy.
• Don’t overmix your cake components. Combine the batter solely till the flour is simply mixed. Overly beating the batter will yield a troublesome, denser cake.
• Keep away from overbaking the cake. Begin checking your cake for doneness on the earliest advised baking time in order that it doesn’t overbake. Overbaking will dry out the cake.
• Degree the cake. In case your baked cake has risen so much within the center, you may trim the dome from the underside layer in order that your second cake layer stacks evenly. Another choice is to invert the underside layer in order that the sleek, flat aspect faces upwards. 

Recipe Variations

Upon getting an ideal sponge cake recipe in your repertoire, there’s no restrict to the variations which you could attempt! Listed here are some concepts:

• Totally different Jams: Use your favourite jams and fruit preserves instead of raspberry jam within the filling. Different choices are strawberry or blueberry jam, orange marmalade, or lemon preserves. 
• Buttercream: One other conventional filling for a Victoria sponge cake is Buttercream. Strive it instead of whipped cream! You could possibly even use strawberry jam and Roasted Strawberry Buttercream for a enjoyable twist. 
• Toppings: I high this cake with recent raspberries, however you may garnish it with any sort of recent fruit (strawberries, blueberries, blackberries, or any mixture thereof).
• Sauces: Nobody is stopping you from drizzling your cake with chocolate sauce, and even do-it-yourself Caramel Sauce or Strawberry Syrup.

How you can Retailer Do-it-yourself Sponge Cake

Because of the whipped cream filling, your completed sponge cake will have to be refrigerated. The cake will preserve hermetic within the fridge for as much as 3 days.

Can I Freeze Sponge Cake?

Sure, when you’re making this recipe forward, I discover that it’s finest to freeze the person baked sponge desserts earlier than you add the filling. Nonetheless, you too can freeze the assembled cake. Wrap the sponge cake tightly in plastic wrap, both complete or in slices. I like to recommend including an additional layer of foil to assist shield the cake from freezer burn. Afterward, retailer the sponge cake frozen for as much as 3 months, and thaw within the fridge earlier than serving.

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