British Summer Classic: Victoria Sponge Cake Recipe [EASY]

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds nutrients and fiber.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought spread

Fruit puree offers a healthier, lower-sugar alternative.

powdered sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey provides natural sweetness with fewer processing steps.

Preheat the oven to 170°C (338°F).

Grease and line two 8-inch baking pans with removable bottoms.

Cream butter until light and fluffy.

Add sugar and continue beating until silky smooth and pale yellow.

Add eggs one at a time, beating well after each addition.

Add vanilla extract and mix well.

Sift together flour, baking powder, and salt, then fold into the mixture until just combined.

Weigh the batter to divide it equally between the two prepared pans.

Smooth out the top of the batter in the pans with an offset spatula.

Bake for about 22 to 25 minutes, checking with a skewer for doneness.

Let the cakes cool in the pans for a few minutes before transferring to a wire rack to cool completely.

Chill the mixing bowl in the refrigerator before whipping the cream.

Bloom gelatin powder in cold water for 2 to 3 minutes.

Add a pinch of salt to icing sugar and mix.

In the chilled bowl, combine chilled cream, vanilla extract, and icing sugar mixture, then whip until soft peaks form.

Microwave the bloomed gelatin for 5 seconds to liquefy and let it cool before adding to the whipped cream.

Continue whipping the cream until stiff peaks form.

Trim the top of the cooled cake layers with a serrated knife for evenness.

Transfer whipped cream into a piping bag and decorate the cake as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens