HOMEMADE VICTORIA SPONGE CAKE RECIPE

I have detailed tips and instructions so it turns out perfect every time. Be sure to read the instructions carefully before making this cake.

The jam filling can be your favorite jam, not just strawberry; but then it would not be a traditional Victoria Sponge cake recipe.  Black Raspberry, Cherry or Raspberry Jam makes a tasty cake. So does Lemon Curd! Let's get baking!

VICTORIA SPONGE CAKE RECIPE

3 large eggs, separated
3/4 cup super-fine white sugar*
3/4 cup homemade unsalted butter, softened
1-1/2 cups flour
2-1/4 tsp baking powder
3/4 tsp salt

Filling:
2 cups heavy whipping cream
8 oz cream cheese, softened
1/2 cup sugar
1 tsp pure vanilla extract
1 cup homemade strawberry jam

Garnish:
strawberry slices
1/4 cup super-fine sugar*

PREHEAT oven to 350 degrees. Butter two 8 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet also lined with parchment paper or a silicone mat.

Sift the dry ingredients together. (*For super-fine sugar, place the specific amount of granulated sugar in a blender and pulse a couple of times.) Very easy to make and less expensive.

Cream the butter and sugar together until light and fluffy; 3 minutes. Beat in the eggs, one at a time, and beat for a full minute after each addition. Slowly fold in the dry ingredients, and combine well. Do not over-mix!

Divide the batter evenly into the cake pans and level out with a spatula. Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

FILLING INSTRUCTIONS:
Combine the cream cheese, sugar and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. Gently fold in the strawberry jam.

When the cakes are cool sandwich them together with filling. Sprinkle the top of the cake with 1/4 cup of super-fine sugar.




I love my Victoria sponge cake recipe, and thought you would like this one too... If you have time for details, this is THE cake to make.

THE PERFECT SPONGE CAKE

6 eggs, separated
1 cup white sugar, divided in half cups
1 tsp pure vanilla extract
1 cup flour
2 TBS cornstarch

PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Sift the flour and cornstarch together. Place the egg whites in a large stainless steel (or heat proof glass) mixing bowl and the yolks in a smaller stainless steel bowl.

Place the stainless steel bowl with the egg whites in a pan over boiling water. Add 1 tablespoon of the sugar (of 1/2 cup of sugar), and whisk until eggs are warm to touch. Take off the heat and add the remaining1/2 cup sugar to the warm egg whites and beat until stiff peaks form.

Do the same technique for the egg yolks as you did for the egg whites. Place the bowl over boiling water and whisk in 1 tablespoon of sugar (out of the remaining 1/2 cup sugar.

When the yolks are warm to touch, pour the remaining 1/2 cup sugar to the egg yolks and beat with a mixer until thick and light yellow in color. (When you lift the beaters it should resemble a ribbon) Now gently fold this egg yolk mixture and the pure vanilla extract into the egg whites and sugar.

Add 1/4 cup of flour mixture at a time and fold carefully until combined. Do not over mix; it will take the air out of the cake batter that you just beat in.

Divide the batter evenly into the cake pans and level out with a spatula. Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean.

Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)