Nigella Victoria Sponge recipe is made with soft unsalted butter, caster sugar, vanilla extract, plain flour, cornflour, baking powder, salt, eggs, milk, raspberry jam, fresh raspberries, and double cream. The total time required for this recipe is 45 minutes, and it serves 8 people.
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💛 Why You’ll Love This Victoria Sponge Recipe:
- Classic Flavors: This Nigella Victoria Sponge offers timeless flavors of buttery sponge cake, sweet raspberry jam, and luscious whipped cream, satisfying cravings for traditional desserts.
- Easy Preparation: With simple ingredients and straightforward instructions, this recipe is perfect for both novice and experienced bakers, ensuring a stress-free baking experience.
- Versatile Serving: Whether enjoyed as an indulgent dessert with afternoon tea or as a delightful treat for special occasions, this Victoria Sponge cake suits any gathering or celebration.
- Delightful Freshness: The addition of fresh raspberries adds a burst of fruity freshness to every bite, enhancing the overall taste and providing a delightful contrast to the creamy filling.
❓ What Is Nigella Victoria Sponge Recipe?
Nigella Victoria Sponge is a classic British cake consisting of two layers of soft, buttery sponge, sandwiched together with jam and whipped cream. Its main ingredients include unsalted butter, caster sugar, flour, eggs, and milk. The cake is known for its light and fluffy texture and its deliciously sweet taste.
🧈 Nigella Victoria Sponge Ingredients
FOR THE CAKE
- 225 grams very soft unsalted butter (plus extra for greasing tins)
- 225 grams plus another 1-2 teaspoons caster sugar
- 1 teaspoon vanilla extract
- 200 grams plain flour
- 25 grams cornflour
- 2½ teaspoons baking powder (plus another ½ teaspoon if making in a processor)
- a pinch of salt
- 4 large eggs (at room temperature)
- 2 – 3 x 15ml tablespoons milk (at room temperature)
FOR THE FILLING
- 75 grams – or as desired – seedless raspberry jam
- 150 grams fresh raspberries
- 150 millilitres double cream
🥮 How To Make Nigella Victoria Sponge
- Heat the oven to 180°C/160°C Fan/350°F and grease the sides of the tins with butter and line the bases with baking parchment.
- In a food processor, blend all ingredients except 2 tsp of sugar and the milk until smooth. With the motor running, slowly add 2 tbsp of milk until the batter is smooth and drops easily, adding a third tbsp if needed. Alternatively, use an electric mixer or mix by hand: cream the butter and sugar until light and fluffy, then add the vanilla extract.
- In a small bowl, mix flour, cornflour, baking powder, and salt.
- Beat one egg into the butter mixture, then add 1 tbsp of the flour mixture, then repeat until all eggs are used, then gradually beat in the remaining flour mixture and add milk one tbsp at a time until the batter drops easily.
- Divide the batter evenly between the tins and smooth the tops, and bake for 20–25 minutes until golden and a tester comes out clean. Cool on a rack for 10 minutes, then remove from tins and parchment. Cool completely.
- Place the bottom layer on a serving plate, top side down, then spread jam over the cake. Lightly crush raspberries and spread them over the jam. Whip the cream until thick but soft, then spread over the fruit. Place the second cake on top and sprinkle with 2 tsp of sugar.
💭 Recipe Tips:
- Use room temperature eggs and butter for better incorporation and a smoother batter.
- Be cautious not to overmix the batter, as it can lead to a tough texture.
- Ensure the cakes are evenly baked by rotating the pans halfway through baking.
- Let the cakes cool completely before assembling to prevent the cream from melting.
- Experiment with different types of jam and fruit fillings for a personalized touch to your Victoria Sponge.
🍧 What To Serve With Victoria Sponge?
Serve Victoria Sponge with a side of freshly brewed tea or coffee for a classic British treat, pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
🎚 How To Store Leftovers Victoria Sponge?
- Refrigerator:To store leftovers victoria sponge place it in an airtight container at room temperature for up to 2 days
- Freezer: To freeze wrap leftovers victoria sponge tightly in plastic wrap and aluminum foil then store in a freezer-safe container for up to 1 month.
🥵 How To Reheat Leftovers Victoria Sponge?
- In The Microwave: Place leftovers victoria sponge on a microwave-safe plate and heat on high for 20-30 seconds until warm.
- In The Oven: Wrap leftovers victoria sponge slices in foil then heat in a preheated oven at 180°C for 5-10 minutes until warmed through.
- In The Steamer: Place leftovers victoria sponge slices in a steamer basket and steam for 5-7 minutes until heated.
FAQ’S
How Do I Know When A Victoria Sponge Is Cooked Through?
To know when a Victoria Sponge is cooked through, insert a skewer into the center if it comes out clean with no wet batter sticking to it, the cake is ready.
How Do I Prevent My Victoria Sponge From Becoming Dry?
To prevent a Victoria Sponge from becoming dry, avoid overmixing the batter and ensure not to overbake it.
Can I Add Lemon Zest To A Victoria Sponge For Flavor?
Yes, you can add lemon zest to a Victoria Sponge for a refreshing citrus flavor.
Why Isn T My Victoria Sponge Light And Fluffy?
If your Victoria sponge isn’t light and fluffy, it could be due to overmixing the batter, not creaming the butter and sugar properly, or using old baking powder.
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Nigella Victoria Sponge Nutrition Facts
Amount Per Serving
- Calories: 230
- Fat: 10.5 g
- Saturated Fat: 3 g
- Carbohydrate: 30.5 g
- Sugars: 13.5 g
- Fibre: 0.7 g
- Protein: 2.8 g
- Salt: 0.3 g
Nigella Victoria Sponge
Description
Nigella Victoria Sponge recipe is made with soft unsalted butter, caster sugar, vanilla extract, plain flour, cornflour, baking powder, salt, eggs, milk, raspberry jam, fresh raspberries, and double cream. The total time required for this recipe is 45 minutes, and it serves 8 people.
Ingredients
FOR THE CAKE
FOR THE FILLING
Instructions
- Heat the oven to 180°C/160°C Fan/350°F and grease the sides of the tins with butter and line the bases with baking parchment.
- In a food processor, blend all ingredients except 2 tsp of sugar and the milk until smooth. With the motor running, slowly add 2 tbsp of milk until the batter is smooth and drops easily, adding a third tbsp if needed. Alternatively, use an electric mixer or mix by hand: cream the butter and sugar until light and fluffy, then add the vanilla extract.
- In a small bowl, mix flour, cornflour, baking powder, and salt.
- Beat one egg into the butter mixture, then add 1 tbsp of the flour mixture, then repeat until all eggs are used, then gradually beat in the remaining flour mixture and add milk one tbsp at a time until the batter drops easily.
- Divide the batter evenly between the tins and smooth the tops, and bake for 20–25 minutes until golden and a tester comes out clean. Cool on a rack for 10 minutes, then remove from tins and parchment. Cool completely.
- Place the bottom layer on a serving plate, top side down, then spread jam over the cake. Lightly crush raspberries and spread them over the jam. Whip the cream until thick but soft, then spread over the fruit. Place the second cake on top and sprinkle with 2 tsp of sugar.
Notes
- Use room temperature eggs and butter for better incorporation and a smoother batter.
Be cautious not to overmix the batter, as it can lead to a tough texture.
Ensure the cakes are evenly baked by rotating the pans halfway through baking.
Let the cakes cool completely before assembling to prevent the cream from melting.
Experiment with different types of jam and fruit fillings for a personalized touch to your Victoria Sponge.