Description
A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you’d like.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
- Sift flour and baking powder into a medium bowl and set aside.
- Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time
- allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Add flour mixture in batches
- alternating with milk
- mixing batter briefly after each addition just to combine
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean
- about 20 minutes. Cool the cake in the pan for 10 minutes
- then turn the cake out onto a wire rack to cool completely.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 10