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Two-Tier Victoria Sponge Cake
Equal weights of butter, caster sugar, and flour at 285 grams each produce two light sponge layers that bake in about 25 minutes. Four hundred milliliters of thick double cream whips with icing sugar and spreads over the bottom tier along with raspberry jam before the top layer goes on. Dust with extra icing sugar before serving. At 30 portions, this is scaled for a large table or celebration rather than a small household.
Equipment
- Oven
- Cake Pan
- Hand Mixer
Ingredients
- 285 g (10 oz) unsalted butter
- 285 g (10 oz) caster (superfine) sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 285 g (10 oz) plain (all-purpose) flour
- 2 teaspoons baking powder
- 400 ml (14 fl oz) thick (double/heavy) cream
- 40 g (1½ oz/⅓ cup) icing (confectioners’) sugar, plus extra for dusting
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and line two 9-inch and two 11-inch round cake pans with parchment paper.
- 2Beat the butter and sugar together for 3 minutes until the mixture becomes thick and pale. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents the batter from separating.
- 3Stir in the vanilla extract. Sift the flour and baking powder over the wet ingredients, then gently fold everything together with a spatula. Folding rather than stirring keeps the crumb light and airy.
- 4Divide the batter among the prepared pans. Bake the 9-inch cakes for 30 minutes and the 11-inch cakes for 35 to 40 minutes. The cakes are ready when a skewer inserted into the center comes out clean.
- 5Allow the cakes to cool in their pans for 10 minutes. Turn them out onto a wire rack to cool completely. Don't rush this step, or the warm cake will melt the whipped cream later.
- 6Whip the heavy cream and icing sugar together until the mixture holds nearly stiff peaks.
- 7Place one of the 11-inch sponges on a serving board. Spread an even layer of jam over the surface, followed by a layer of whipped cream, and top with the second 11-inch sponge. Repeat this process with the 9-inch sponges.
- 8Carefully stack the smaller tier on top of the larger tier, inserting cake dowels to keep the structure secure.
- 9Dust the top tier with sifted icing sugar. Arrange the fresh raspberries and candied rose petals over the cake.
Notes
- Storage: Keep the cake in the refrigerator for up to 3 days. Let it rest at room temperature for 30 minutes before slicing for the best texture.
- Make ahead: You can bake the sponge layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until you're ready to assemble.
- Equipment: You'll need cake dowels to support the top tier and prevent the bottom layers from collapsing under the weight.
Recipe Details
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