Classic Victoria Sponge Cake Recipe (Tea Time)

Self-raising flour: A type of flour that contains baking powder, used to help the cake rise.

Caster sugar: A fine sugar that dissolves easily, perfect for creating a smooth batter.

Butter: Used in both the cake and the buttercream, it should be softened for easy mixing.

Eggs: Provide structure and moisture to the cake.

Baking powder: An additional leavening agent to ensure the cake rises well.

Milk: Adds moisture to the cake batter, making it smooth and creamy.

Icing sugar: Used for the buttercream, it creates a smooth and sweet filling.

Vanilla extract: Adds a subtle, sweet flavor to both the cake and the buttercream.

Strawberry jam: The fruity filling that pairs perfectly with the buttercream, adding sweetness and flavor.

When beating the butter and sugar together, make sure the butter is softened to room temperature. This ensures that the mixture becomes light and fluffy, which is crucial for the cake's texture. If the butter is too cold, it won't incorporate air properly, and if it's too melted, the mixture will be too runny.

• self-raising flour - Substitute with all-purpose flour and baking powder: Use 200 g of all-purpose flour and add 2 teaspoon of baking powder. This combination mimics the leavening effect of self-raising flour.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to achieve a finer texture similar to caster sugar.

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

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoon of water per egg. This is a common vegan substitute that helps bind the ingredients.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed.

• milk - Substitute with plant-based milk: Almond milk, soy milk, or oat milk can be used in the same quantity for a dairy-free option.

• butter - Substitute with coconut oil: Use softened coconut oil in the same quantity for a dairy-free alternative that adds a slight coconut flavor.

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

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as it has a stronger flavor than vanilla.

• strawberry jam - Substitute with raspberry jam: Raspberry jam provides a similar texture and sweetness with a slightly different berry flavor.

• To keep your Victoria sponge cake fresh, store it in an airtight container at room temperature. This will help maintain its moisture and prevent it from drying out.

• If you need to store the cake for a longer period, you can refrigerate it. Place the cake in an airtight container and refrigerate for up to 3 days. Before serving, allow the cake to come to room temperature for the best flavor and texture.

• For freezing, first ensure the cake is completely cooled. Wrap each sponge layer individually in cling film to protect them from freezer burn. Then, place the wrapped layers in a resealable freezer bag or an airtight container.

• If you have already assembled the cake with buttercream and jam, you can still freeze it. Wrap the entire cake in cling film, followed by a layer of aluminum foil for extra protection. This will help preserve the cake's flavor and texture.

• When you are ready to enjoy your frozen Victoria sponge cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, bring it to room temperature before serving to ensure the best taste and texture.

• For added convenience, you can slice the cake before freezing. Wrap each slice individually in cling film and store them in a resealable freezer bag. This way, you can easily defrost and enjoy a slice whenever you crave a delightful treat.

• Oven Method: 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 evenly heated.

• Microwave Method: 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 if it's warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as it can make the cake rubbery.

• Steaming Method: If you have a steamer, this is a gentle way to reheat the cake. Wrap the Victoria sponge in parchment paper and place it in the steamer. Steam for about 5-7 minutes. This method helps maintain the cake's original texture and moisture.

• Toaster Oven Method: Preheat your toaster oven to 150°C/300°F. Place the cake on a piece of aluminum foil and heat for 10-12 minutes. This method is quicker than a conventional oven and works well for smaller portions.

• Double Boiler Method: Fill a pot with water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Put the cake in the bowl and cover it with a lid. Steam for about 5-7 minutes. This method is excellent for retaining moisture and flavor.

• Oven: Used to bake the cake at the specified temperature until it is cooked through.

• Cake tins: Two 8-inch tins are needed to bake the sponge layers evenly.

• Parchment paper: Used to line the cake tins to prevent the cake from sticking.

• Mixing bowl: A large bowl to mix the batter ingredients together.

• Electric mixer: Helps to beat the butter and sugar until light and fluffy, and to mix in the eggs and other ingredients.

• Spatula: Used to fold in the flour and baking powder gently into the batter.

• Measuring spoons: For accurately measuring the baking powder and vanilla extract.

• Measuring cups: To measure the milk and other liquid ingredients.

• Cooling rack: Allows the cakes to cool evenly after baking.

• Sieve: Used to sift the icing sugar to ensure a smooth buttercream.

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

• Skewer: To test if the cakes are baked through by inserting it into the center.

• Icing sugar duster: To dust the top of the assembled cake with icing sugar for a finished look.

Prepare ingredients in advance: Measure and prepare all ingredients before starting. This ensures a smooth baking process.

Use an electric mixer: An electric mixer can quickly beat the butter and sugar together, saving you time and effort.

Room temperature butter: Ensure the butter is at room temperature for easier mixing.

Preheat the oven early: Preheat the oven while you prepare the batter to save time.

Line tins beforehand: Grease and line the cake tins before starting the batter to streamline the process.