Simple Sponge Cake Recipe | Cookies and Cups

There’s an excellent likelihood that you have already got all the things you’ll want to make this simple Victoria Sponge Cake in your pantry! This basic sponge cake recipe is irresistibly comfortable, 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. The truth is, if there’s one dessert that you simply’ll wish to deliver to all of your summertime get-togethers this 12 months, that is it.

This basic Victoria sponge cake recipe is just like the British cousin of my Spanish-inspired Tres Leches Cake. It’s comfortable and moist, full of fluffy home made 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 referred to 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 day-after-day together with her afternoon tea. Who am I to go 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 cause 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 basic, good sponge cake recipe (IMHO). Whether or not you’re whipping collectively this cake on the weekend or baking it for a special 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 like the mix of candy raspberry jam and fluffy whipped cream between the moist, tender cake layers. It’s good for summer time, and all 12 months spherical.

What Is a Sponge Cake?

As you could 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 may 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 have to make this cake and its filling. Keep in mind to scroll to the printable recipe card for the complete quantities and particulars.

• Butter: Salted or unsalted butter, simply make certain it’s at room temperature.
• Sugar: Granulated sugar is greatest for a sponge cake and yields essentially the most constantly mild, ethereal crumb.
• Salt
• Vanilla: I extremely advocate utilizing an actual vanilla extract slightly than the imitation type.
• Eggs: Eggs are key to a comfortable, 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 take advantage of self-rising flour. All-purpose flour can even work.
• Heavy Whipping Cream and Powdered Sugar: Two components for making the best home made whipped cream ever. You can even use store-bought whipped cream if you happen to’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 simply’d like. See additional within the publish for straightforward variation concepts.
• Contemporary Berries: If raspberries are in season, I like so as to add them as a garnish.

The way to Make a Sponge Cake

The great thing about this easy sponge cake recipe is that the batter comes collectively within the time it takes to preheat the oven. Change 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 few minute, steadily add the flour. Do your greatest 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 whenever you press it gently together with your finger.
• Cool: Your muffins might want to cool to room temperature earlier than you possibly can add the filling. Depart them to chill for about 10 minutes within the pan earlier than inverting the muffins onto a wire rack to complete cooling utterly.

• Put together the Filling: As soon as your muffins are cooled, you’ll whip up a fast and simple home made 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 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!

Suggestions for Success

Maintain the following pointers in thoughts when making this moist and spongy home made 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 can even bake extra evenly.
• Beat the eggs effectively earlier than you begin. Including quantity to the eggs is what makes a sponge cake comfortable and fluffy, as a substitute of dense and, effectively, 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 instructed 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 possibly can 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 aspect faces upwards. 

Recipe Variations

After you have an ideal sponge cake recipe in your repertoire, there’s no restrict to the variations which you can strive! Listed below are some concepts:

• Completely different Jams: Use your favourite jams and fruit preserves rather than 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 rather than whipped cream! You might even use strawberry jam and Roasted Strawberry Buttercream for a enjoyable twist. 
• Toppings: I high this cake with recent raspberries, however you possibly can 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 home made Caramel Sauce or Strawberry Syrup.

The way to Retailer Do-it-yourself 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, if you happen to’re making this recipe forward, I discover that it’s greatest to freeze the person baked sponge muffins earlier than you add the filling. Nonetheless, you may also freeze the assembled cake. Wrap the sponge cake tightly in plastic wrap, both entire 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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