Simple Sponge Cake Recipe | Cookies and Cups

There’s a great probability that you have already got all the things it’s worthwhile to 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 reality, if there’s one dessert that you simply’ll need to deliver 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, stuffed with fluffy home made 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 referred to 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 daily 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 most effective sponge cake? 

• Simple, but spectacular. There’s a cause this cake recipe is match for a Queen. It’s lush and flavorful, but one way or the other 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 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 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 yr spherical.

What Is a Sponge Cake?

As you might have guessed by the title, 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. 

Components 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 have to 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 certain it’s at room temperature.
• Sugar: Granulated sugar is finest for a sponge cake and yields probably the most constantly gentle, ethereal crumb.
• Salt
• Vanilla: I extremely advocate utilizing an actual vanilla extract moderately 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 may also work.
• Heavy Whipping Cream and Powdered Sugar: Two components for making the simplest home made whipped cream ever. You may also use store-bought whipped cream in case 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 simply’d like. See additional within the publish for straightforward variation concepts.
• Recent Berries: If raspberries are in season, I really like so as to add them as a garnish.

Tips on how 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 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 couple of minute, step by step 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 along with your finger.
• Cool: Your desserts might want to cool to room temperature earlier than you’ll be able to 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 straightforward 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 prefer to mud the highest of my Victoria sponge cake with powdered sugar and contemporary berries. The way you garnish yours is completely as much as you!

Ideas for Success

Maintain the following tips in thoughts when making this moist and spongy home made cake from scratch:

• Use room-temperature components. Components like eggs and butter mix extra easily once they aren’t chilly from the fridge. Your cake may also bake extra evenly.
• Beat the eggs effectively earlier than you begin. Including quantity to the eggs is what makes a sponge cake mushy and fluffy, as an alternative 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 steered 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 rather a lot within the center, you’ll be able to trim the dome from the underside layer in order that your second cake layer stacks evenly. An alternative choice is to invert the underside layer in order that the graceful, flat aspect faces upwards. 

Recipe Variations

After getting an ideal sponge cake recipe in your repertoire, there’s no restrict to the variations you can 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 would even use strawberry jam and Roasted Strawberry Buttercream for a enjoyable twist. 
• Toppings: I high this cake with contemporary raspberries, however you’ll be able to garnish it with any kind of contemporary 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.

Tips on how to Retailer Home made Sponge Cake

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

Can I Freeze Sponge Cake?

Sure, in case 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. Nevertheless, it’s also possible to 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.

Extra Simple Cake Recipes

Print