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Victoria sponge cake fait maison sur un présentoir en porcelaine blanche, deux biscuits dorés garnis de confiture de framboises et de crème, saupoudrés de sucre glace, avec une part servie sur une assiette à fleurs, une théière et des framboises, dans un salon de thé anglais
Team Curcuma

Victoria sponge cake

The cake of British afternoon tea: two butter sponges made with the same weight of eggs, butter, sugar and flour, baked in two round tins, then sandwiched with raspberry jam and vanilla buttercream.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling 30 minutes
Total Time 1 hour 20 minutes
Servings : 10 slices
Course : Dessert, afternoon tea
Cuisine : British
Calories : 480
Ingredients Préparation Notes

Ingredients
  

  • 4 eggs at room temperature, about 225 g
  • 225 g unsalted butter very soft
  • 225 g caster sugar
  • 225 g plain flour
  • 3 tsp baking powder about 12 g
  • 2 tbsp milk
  • 50 g unsalted butter soft, for the buttercream
  • 100 g icing sugar + a little for dusting
  • 1 tsp vanilla extract
  • 150 g raspberry jam

Préparation
 

  1. Preheat the oven to 180 °C. Grease two 20 cm round sandwich tins and line the bases with baking paper.
  2. Put the eggs, 225 g of butter, the sugar, flour, baking powder and milk in a large bowl. Beat with an electric mixer for 2 minutes, just until smooth and light.
  3. Divide the batter between the two tins, level the tops and bake for 22 to 25 minutes, until golden and springy to the touch.
  4. Leave for 5 minutes, turn out and cool completely on a wire rack, about 30 minutes.
  5. For the buttercream, beat 50 g of butter with 100 g of icing sugar and the vanilla until pale and fluffy.
  6. Place one sponge upside down on a plate, spread with the jam, then the buttercream, top with the second sponge and dust with icing sugar.

Notes

All the ingredients should be at room temperature, especially the butter and eggs: the batter will be smoother and the cake lighter. Don't open the oven during the first 20 minutes.