Straightforward Sponge Cake Recipe | Cookies and Cups

There’s an excellent likelihood that you have already got the whole lot it is advisable make this simple Victoria Sponge Cake in your pantry! This basic sponge cake recipe is irresistibly mushy, spongy, and excellent 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. In truth, if there’s one dessert that you just’ll need to carry to all of your summertime get-togethers this yr, that is it.

This basic Victoria sponge cake recipe is just like the British cousin of my Spanish-inspired Tres Leches Cake. It’s mushy and moist, full of fluffy selfmade whipped cream and my favourite raspberry jam. The irresistibly spongy crumb melts away with each chew. 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? This can be 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 every single day along with her afternoon tea. Who am I to move up the possibility to eat like royalty?

Why You’ll Love This Recipe

What makes this the perfect sponge cake? 

• Straightforward, but spectacular. There’s a purpose this cake recipe is match for a Queen. It’s lush and flavorful, but in some way insanely simple to make with solely 4 substances. It’s a deal with for the eyes and tastebuds.
• Versatile. Each kitchen wants a basic, excellent 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 vital cake recipe. Commerce out the filling, frost it, flip it right into a poke cake – the probabilities are limitless.
• Berries and cream goodness. I really like the mixture of candy raspberry jam and fluffy whipped cream between the moist, tender cake layers. It’s excellent for summer season, and all yr spherical.

What Is a Sponge Cake?

As you might have guessed by the title, a sponge cake is a lightweight and fluffy, spongy cake. Like a Pound Cake, a sponge cake is made with easy substances: 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. 

Components You’ll Want

You may make an ideal sponge cake with solely 4 simple pantry substances, 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 be sure it’s at room temperature.
• Sugar: Granulated sugar is finest for a sponge cake and yields essentially the most constantly mild, ethereal crumb.
• Salt
• Vanilla: I extremely suggest utilizing an actual vanilla extract reasonably than the imitation type.
• Eggs: Eggs are key to a mushy, moist sponge cake. Alongside along 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 will even work.
• Heavy Whipping Cream and Powdered Sugar: Two substances for making the best selfmade whipped cream ever. It’s also possible to use store-bought whipped cream for those who’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.

Learn how to Make a Sponge Cake

The fantastic 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 Components: 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 few minute, regularly 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 must be golden, and the middle of the sponge ought to spring again whenever you press it gently along 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 fully.

• Put together the Filling: As soon as your desserts are cooled, you’ll whip up a fast and straightforward selfmade 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 prime, adopted by the whipped cream. Rigorously prime this with the second cake layer. I wish 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 selfmade cake from scratch:

• Use room-temperature substances. Components like eggs and butter mix extra easily once they aren’t chilly from the fridge. Your cake will even bake extra evenly.
• Beat the eggs properly earlier than you begin. Including quantity to the eggs is what makes a sponge cake mushy and fluffy, as an alternative of dense and, properly, eggy.
• Don’t overmix your cake substances. 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 urged baking time in order that it doesn’t overbake. Overbaking will dry out the cake.
• Stage the cake. In case your baked cake has risen loads 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 graceful, flat facet faces upwards. 

Recipe Variations

After you have an ideal sponge cake recipe in your repertoire, there’s no restrict to the variations that you could attempt! Listed below 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. Attempt it instead of whipped cream! You might even use strawberry jam and Roasted Strawberry Buttercream for a enjoyable twist. 
• Toppings: I prime this cake with recent raspberries, however you may garnish it with any kind of recent fruit (strawberries, blueberries, blackberries, or any mixture thereof).
• Sauces: Nobody is stopping you from drizzling your cake with chocolate sauce, and even selfmade Caramel Sauce or Strawberry Syrup.

Learn how to Retailer Home made Sponge Cake

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

Can I Freeze Sponge Cake?

Sure, for those who’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 can too 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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