Victoria Sponge Cake Recipe

Self-raising flour: A type of flour that contains baking powder, which helps the cake rise.

Caster sugar: A fine sugar that dissolves quickly and is perfect for baking.

Butter: Used to add richness and moisture to the cake and buttercream.

Eggs: Provide structure and stability to the cake batter.

Vanilla extract: Adds a sweet, aromatic flavor to the cake.

Milk: Helps achieve the right consistency for the batter.

Icing sugar: A finely powdered sugar used to make smooth buttercream.

Strawberry jam: Adds a sweet and fruity layer to the cake filling.

When beating the butter and sugar together, ensure the butter is at room temperature. This will help achieve a light and fluffy texture, which is crucial for the cake's rise. If the butter is too cold, it won't incorporate air properly, and if it's too warm, it can make the mixture greasy.

• self-raising flour - Substitute with all-purpose flour: Mix 200 g of all-purpose flour with 2 teaspoon of baking powder to achieve the same leavening effect.

• caster sugar - Substitute with granulated sugar: Process granulated sugar in a food processor for a few seconds to make it finer, similar to caster sugar.

• softened butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture and moisture.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoon of water per egg. Let it sit for a few minutes to thicken. This is a good vegan alternative.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as it is stronger in flavor. This will give a different but pleasant taste.

• milk - Substitute with almond milk: Almond milk can be used in the same quantity and is a good dairy-free alternative.

• softened butter - Substitute with coconut oil: Use the same amount of coconut oil, which should be softened but not melted. It will add a slight coconut flavor.

• sifted icing sugar - Substitute with powdered sugar: Powdered sugar is essentially the same as icing sugar and can be used interchangeably.

• strawberry jam - Substitute with raspberry jam: Raspberry jam can be used in the same quantity and will provide a similar texture with a slightly different flavor.

• Allow the Victoria sponge cake to cool completely before storing. This prevents condensation, which can make the cake soggy.

• Wrap the cake tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep the cake fresh and moist.

• Place the wrapped cake in an airtight container. This adds an extra layer of protection against drying out and absorbs any odors from the fridge.

• Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, refrigerate the cake. It can last up to a week in the fridge. Remember to bring it to room temperature before serving for the best texture and flavor.

• To freeze, wrap each slice or the whole cake in plastic wrap and then in aluminum foil. This double wrapping prevents freezer burn.

• Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• The Victoria sponge cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the fridge overnight or at room temperature for a few hours.

• If freezing individual slices, separate them with parchment paper to prevent sticking. This makes it easier to grab a slice whenever you crave a sweet treat.

• Avoid storing the cake with strong-smelling foods. The Victoria sponge cake can absorb odors, which may affect its taste.

• For an extra touch of freshness, add a small piece of bread or a few apple slices in the container. They help maintain moisture levels and keep the cake soft.

• Preheat your oven to 150°C (300°F). Wrap the Victoria sponge cake in aluminum foil to prevent it from drying out. Place it on a baking tray and heat for about 10-15 minutes. This method ensures the cake remains moist and fluffy.

• For a quicker option, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds. Check and repeat if necessary, but be cautious not to overheat as it can make the cake rubbery.

• If you have a steam oven, this is an excellent way to reheat the Victoria sponge cake. Set the steam oven to a low setting, around 100°C (212°F), and steam the cake for 5-7 minutes. This method helps to keep the cake moist and fresh.

• For a stovetop method, use a double boiler. Place the cake on a heatproof plate and set it over a pot of simmering water. Cover with a lid and steam for about 5-10 minutes. This gentle reheating method helps maintain the cake's texture and moisture.

• If you prefer a toaster oven, set it to a low temperature, around 150°C (300°F). Wrap the Victoria sponge cake in foil and heat for about 10 minutes. This method is great for reheating smaller portions without using a full-sized oven.

• Oven: Preheat to 180°C (350°F) to bake the cake layers evenly.

• Cake pans: Use two 8-inch pans to bake the sponge cakes.

• Parchment paper: Line the cake pans to prevent the cakes from sticking.

• Mixing bowl: Combine and mix the ingredients thoroughly.

• Electric mixer: Beat the butter and sugar together until light and fluffy, and also to beat the eggs into the mixture.

• Spatula: Fold in the flour and scrape down the sides of the bowl.

• Measuring spoons: Measure the vanilla extract and milk accurately.

• Measuring cups: Measure the flour, sugar, and butter accurately.

• Cooling rack: Allow the cakes to cool completely after baking.

• Skewer: Check if the cakes are baked through by inserting into the center.

• Butter knife: Spread the buttercream and jam evenly on the cake layers.

• Sifter: Sift the icing sugar to avoid lumps in the buttercream.

• Icing sugar shaker: Dust the top of the assembled cake with icing sugar before serving.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This ensures a smooth workflow.

Use room temperature butter: Softened butter mixes more easily, saving you time on creaming.

Preheat the oven early: Turn on the oven before you start mixing to ensure it’s ready when you are.

Utilize a stand mixer: A stand mixer can speed up the process of beating butter and sugar.

Double up on tasks: While the cake is baking, prepare the buttercream and jam filling.