Victoria Sponge Sandwich Cake

The name suggests that it is a royal dessert, which it sure is and is said to be a favorite cake of Queen Victoria who fancied a slice of this cake with her afternoon tea, wow what luxury. But you don't need to be a royalty yourself to enjoy a slice (or two) of this delectable cake but can very much relish it in the comforts of a common-man's abode; you can easily make it at home as did I :D

To be honest with you, I didn't know about this cake until very recently or shall I say that I didn't know that the sandwiched cake we so merrily savored is actually known by the name of your very own Victoria Sponge. Upon knowing that, I thought why not to make it with more gusto and show off a bit that even we have a taste to devour, ah pardon me, have a penchant for some English treats, oh dear, how classy! (I've started to hear myself speak in British accent while typing these lines :P Thanks to my dearest friend A!)

On a more serious note, this cake is really very easy to make but you need to keep a few simple things in mind while preparing it to get the original classic texture and flavor of the Victoria Sponge. The guests can be effortlessly impressed by serving this cake at afternoon tea/Hi-tea or the friends will swoon at the sight of this cake layed at your Sunday brunch table. Lets get more classy by bringing it to the family picnics and enjoy this cake with the combination of gorgeous Spring/Summer time fruit, fresh strawberries along with the lusciousness of thick cream. Mmmm doesn't that all sound so tempting? It sure does!

Traditionally raspberry or strawberry jam is used between the layers of this cake

The key to get the right, light-as-the-air texture of the sponge is to use Flour, eggs, sugar and butter in the same amount/weight and all the ingredients used should be at room temperature. Whenever you make your cake, muffins or any other type of cakes, always remember this tip to achieve best results. I use oil in my cakes though and never feel that the replacement does any compromise on the flavors but you can use butter by all means. You can also bake the layers into two cake moulds to get better results but I baked a single cake and then sliced it in to two layers as I have just one round mould (yeah, need to do some shopping soon to upgrade my baking supplies)

I reckon, this cake will become a family favorite easily and will surely become one of your most requested desserts. so get ready to hear 'Blimey, this is homemade?!' pretty soon! :D 

Oh, since this is an English dessert therefore I'd like to dedicate it to my very British friend, A! Hope you like it AYM! :D

Lets get Bonkers, or in other words, let some baking skills get unleashed today, cooks! :D

Victoria Sponge Sandwich Cake

Ingredients:

Eggs: 4 medium sized 

Butter/Oil: 250 gm/250 ml/1 cup
Caster Sugar: 250 gm/ 1 cup

Flour: 250 gm/ 2 cups
Baking Powder: 2 tsp
Vanilla Essence: 1 tsp
Salt: 1/4 tsp
Milk: 2 tbsp
Powdered or Icing/confectioner's sugar: for dusting over the cake
Whipping Cream: 200 ml
Fresh Strawberries: 1 cup (washed, hulled and sliced into halves)
Strawberry Preserves/Jam: 1/2 cup

Method:

1. Prepare a 9 inch round cake tin by greasing and dusting it with flour or two 9 inch cake moulds. Preheat the oven at 180C/350F/Gas-Mark 4.
2. Sift together the flour and the baking power and keep aside.
3. Beat together the sugar and oil on high speed with the help of an electric beater or a whisk until well blended. If using butter then cream together both till pale in color. 
4. Add  the eggs one at a time while beating for a few seconds after each addition. 
5. Add salt and vanilla after the final addition of the eggs and beat lightly.
6. Now add half of the flour and baking powder sifted together and beat for a few seconds on medium speed. DO NOT over beat or else the cake will go hard. repeat the same step with the rest of the flour.
7. At this stage the cake batter should be dense enough to not drop easily if tried to drop with the help of a spatula or not runny that it gets of a flowy consistency but should make thick ribbon like shape upon dropping. If not, then add 2 tbsp of milk. Otherwise omit adding it altogether.
8. Pour the batter into the mould(s) and level it with a help of a spatula for an even baking and rising.
9. Bake into a preheated oven for 25-30 mins or till the cake(s) turn golden brown from the top, springs back upon lightly pressing into the middle or a tester inserted into the center of the cake comes out clean.
10. Let the cake(s) cool down a bit before unmoulding it (them) onto a wire cooling rack.
11. Let cool completely before slicing the cake into layers (if using one cake) and assembling.  

Assembling the cake:

1. Slice the cake into two layers if you've baked one cake otherwise place one cake layer onto the cake stand or a serving platter to make things easier for you.
2. Spread the preserves/jam over the the first layer. If using preserves then mash the fruit chunks with the help of a fork to smooth down it a little.
3. Whip cream to soft peaks. You can add some sugar to sweeten the cream a bit if desired. Put dollops of the whipped cream over the jam layer. Try not to spread it as it will spread out on its own after the second cake layer is placed on the top.
4. Place the strawberry halves all over the cake in a decorative way so that they can be seen placed between the layers.
5. Put the rest of the cream over the strawberries and place the second cake layer on top.
6. Put some powdered or icing sugar in a sifter and sprinkle all over the cake.
7. Serve and enjoy with your friends and family.

Serves 8-10

Beat sugar and oil together

Add egg and vanilla

Add eggs one at a time

Beat gently after each addition

Add flour

Gently beat in all the flour

Prepare the mould

Pour in the batter

Bake till done

Cut when cools down

Layers

Use chilled cream

Beat till stiff peaks forms

Cut the strawberries

Homemade preserves

Spread over the 1st layer

Top with the whipped cream

Place strawberries

Some more

Put the 'lid' on

Dust icing sugar

Cut a huge slice

Enjoy! :D

That's all cake lovers! :) Baking time can always be adjusted according to the type of your ovens. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please remember in your Du'as/prayers! :)

*Not be duplicated, rewritten or published without permission- Thank you!