Description
The All-In-One Victoria Sponge Cake is a simplified version of the traditional Victoria sponge, where all the ingredients are mixed together in one step, rather than gradually adding them. This method makes the cake quick and easy to prepare while still delivering the light, airy texture and classic taste of a traditional Victoria sponge.
Ingredients
Scale
- 225g (8 oz) self-raising flour – for a light, airy cake.
- 225g (8 oz) caster sugar – provides sweetness and lightness.
- 225g (8 oz) softened butter – ensures a moist cake.
- 4 large eggs – adds richness and structure.
- 2 tsp baking powder – helps the cake rise.
- 2 tbsp milk – to loosen the batter slightly.
- 1 tsp vanilla extract – for a hint of extra flavor.
For the filling:
- 100g (3.5 oz) raspberry or strawberry jam – for the classic fruity filling.
- 150ml (5 fl oz) double cream – whipped, optional for an extra indulgent filling.
- Icing sugar – for dusting the top.
Instructions
Step 1: Preheat the oven and prepare the tins
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease the two round cake tins and line the base with baking parchment to ensure the cakes don’t stick.
Step 2: Combine the ingredients
- In a large mixing bowl, place the self-raising flour, caster sugar, softened butter, eggs, baking powder, milk, and vanilla extract. Use an electric mixer or hand whisk to combine everything at once. Mix until the batter is smooth and fluffy, but avoid overmixing.
Step 3: Divide and bake the cakes
- Divide the cake batter evenly between the two prepared tins. Use a spatula to level the tops. Place the tins on the middle shelf of the oven and bake for 20-25 minutes, or until the sponges are golden and a skewer inserted into the center comes out clean.
Step 4: Cool the cakes
- Once the cakes are baked, remove them from the oven and let them cool in the tins for 5 minutes. Then, transfer them to a cooling rack to cool completely before adding the filling.
Step 5: Add the filling
- Once the sponges are cool, spread the jam generously over the top of one sponge layer. If using whipped cream, spread it over the jam. Place the second sponge on top to sandwich the filling.
Step 6: Dust with icing sugar
- Finish by dusting the top of the cake with icing sugar for a traditional Victoria sponge look.