Soft And Light Victoria Sandwich Cake Recipe

Name: Soft And Light Victoria Sandwich Cake Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 10
Cuisine: American
Ingredients: 1 ½ cup All-Purpose Flour (1 1/2 cups all purpose or cake flour (195g)); 1 ¼ cup Granulated Sugar (1 cup granulated sugar (200g) + 1/4 cup granulated sugar (50g)); ¼ tsp Baking Powder (1/4 tsp baking powder); ¼ tsp Bicarbonate of Soda (1/4 tsp baking soda); ½ tsp Table Salt (1/2 tsp salt); 1 cup Unsalted Butter (1 cup unsalted butter, softened to room temperature and cut into cubes (226g)); 4 pieces Egg (4 large eggs, room temperature); ¼ cup Buttermilk (1/4 cup buttermilk, room temperature (60g)); 2 tsp Vanilla (2 tsp vanilla); 1 ½ cup Strawberry (1 1/2 cups chopped strawberries (250g)); 1 tsp Lemon Juice (1 tsp lemon juice); ¾ cup Heavy Cream (3/4 cup heavy whipping cream, cold (180g))

Soft And Light Victoria Sandwich Cake Recipe - Dessert (American)

52 minAmerican

Servings10

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Steps

1Sponge Cake:
2Pre-heat your oven to 335F (conventional, no fan). Prepare 2 8" cake pans with parchment paper and butter/oil
3Add the flour, sugar, baking powder, baking soda and salt to the bowl of your stand mixer. Whisk to get rid of any lumps
4Add the cubed, softened butter to the bowl. Use the whisk attachment of the stand mixer to whisk on medium speed for ~30-60 seconds until the mixture starts to look like clumpy, coarse sand. Do not overmix
5In a separate bowl, break the eggs and add the buttermilk and vanilla. Whisk lightly to break the eggs and combine the ingredients
6Turn on the mixer on medium speed and slowly pour the egg mixture into the rest of the batter. Increase the speed to medium-high, and whisk for ~2 minutes until the batter becomes smooth, thick and fluffy in texture and pale in color. It is important to whisk properly at this step to incorporate air into the batter, but don't overdo it as that can result in too much gluten development
7Divide the batter evenly between the 2 prepare pans (ideally using a scale) and spread out evenly
8Bake in the pre-heated oven for 20-22 minutes until a toothpick inserted in the middle of the cake comes out with light, moist crumbs (no wet batter). Do not overbake as that will dry out the cakes!
9Let the cakes cool in the pans for 15-20 minutes, then gently turn out from the pans for assembly
10Strawberry jam:
11While the cakes are baking, start making the strawberry jam. Add the chopped strawberries, sugar and lemon juice to a saucepan
12Place on low heat and cook for ~15 minutes, stirring along the way and mashing some strawberries as they cook, until the mixture starts to resemble a somewhat thick, jammy sauce. The jam will continue to thicken as it cools down, so don't overdo it!
13Remove from heat and let the jam cool down for 20 minutes
14Whipped cream:
15Whisk the heavy whipping cream on medium high speed until it reaches the stiff peak stage. It should be able to hold shape, but do not overmix as that can cause the cream to become grainy / split
16Assembly & decoration:
17To assemble, place one cake layer on a cake stand upside down (because the bottom part will be evenly golden and prettier to look at than the top)
18Spread on a thick layer of the strawberry jam - you should ideally use all of it
19Spoon the whipped cream on top of the jam layer, and very gently spread it out. Keep it ~1/2" away from the edges of the cake so it does not overflow when the next cake layer is added on top
20Cover with the second cake layer, also placed upside down
21To decorate, dust with powdered sugar and, optionally, some fresh strawberries
22Slice, serve & enjoy!