Bero Victoria Sponge

Bero Victoria Sponge

Bero’s Victoria Sponge is a flavorful sweet treat consisting of layers of strawberry jam, whipped cream, and a delicate crumb that is ready in 50 minutes!

Try More Bero Recipes:

🧡 Why You’ll Love This Victoria Sponge Recipe:

  • Timeless Classic: A quintessential British cake, perfect for traditional tea parties.
  • Light and Moist: The sponge achieves a delicate texture, creating a delightful balance with the cream and jam.
  • Simple Ingredients: Basic pantry items come together to create a charming dessert.
  • Versatile Delight: Adaptable for various occasions, from elegant gatherings to casual indulgences.

❓ What Is Bero’s Victoria Sponge Recipe?

Bero’s Victoria Sponge is a traditional British cake featuring layers of soft sponge filled with whipped cream and strawberry jam. A beloved treat, perfect for any occasion.

Bero Victoria Sponge
Bero Victoria Sponge

🍓 Bero Victoria Sponge Ingredients

  • 2 cups self-rising flour (240g)
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter softened (227g)
  • 1 cup plus 2 tablespoons granulated sugar (225g)
  • 4 large eggs at room temperature
  • 1 tablespoon whole milk
  • 2 teaspoons vanilla extract divided
  • ½ cup heavy cream (120ml)
  • 1 tablespoon confectioners’ sugar plus more for dusting
  • ⅓ cup strawberry jam (80ml/110g)

🥧How To Make Bero Victoria Sponge

  1. Bring the oven up to 350 degrees Fahrenheit. Line the bottoms of two 8-inch round cake pans with parchment paper and grease them with butter.
  2. Sift the flour, baking soda, and salt in a medium-sized bowl. (If you’re using King Arthur self-rising flour, you won’t need the baking powder.)
  3. In a large bowl or the bowl of a stand mixer with the paddle attachment, cream the sugar and butter on medium-high speed until well blended.
  4. Gradually add the eggs while beating, pausing to scrape down the bowl as needed. Blend in the milk along with 1½ tablespoons of vanilla extract.
  5. Slowly add the flour mixture while mixing on low speed; continue beating until the batter is thick and smooth. Use a spatula to evenly distribute the batter into the cake pans that have been preheated.
  6. Bake for 25 to 30 minutes, or until a golden brown color appears on top, a little press in the center causes the cake to spring back, and the edges begin to come away from the pan.
  7. Place the pans on a wire rack and allow the cakes to cool completely inside. Gently take them out of the pans and peel off the paper lining the bottom.
  8. Beat the cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla in a medium mixing bowl on medium speed until stiff peaks are formed, about one minute.
  9. Transfer one cake to a serving platter. Top with strawberry jam. Distribute the whipped cream atop the jam. Place the second cake on top.  Sprink extra confectioners’ sugar over the top before serving.

💭 Recipe Tips

  • Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother batter.
  • Even Distribution: Use a spatula to evenly distribute the batter in cake pans for uniform layers.
  • Golden Brown Indicator: Look for a golden top, slight springiness, and edges pulling away to gauge doneness.
  • Patience with Cooling: Allow cakes to cool completely on wire racks before assembling.
Bero Victoria Sponge
Bero Victoria Sponge

☕ What Goes Well With Victoria Sponge?

Pair Victoria sponge with English breakfast tea or serve alongside fresh berries, a dollop of clotted cream adds an extra touch of indulgence.

🎚 How To Store Leftovers Victoria Sponge?

  • In The Fridge: Preserve leftover Victoria sponge cake in a sealed container in the fridge for up to 3 days.
  • In The Freezer: Wrap leftover Victoria sponge cake slices tightly in plastic wrap and freeze for up to 3 months. Let thaw in the fridge before eating.

🥵 How To Reheat Leftovers Victoria Sponge?

  • Oven: Arrange Victoria sponge cake slices in a preheated oven at 250°F for 8 to 10 minutes until warmed.
  • Microwave: Heat Victoria sponge cake on a microwave-safe plate for 15 to 30 seconds on medium power.

FAQs

What’s the difference between sponge cake and Victoria’s sponge?

Sponge cake is a general term for light, airy cakes victoria’s Sponge is a specific two-layer cake with jam, cream, and sugar dusting.

Why is my Victoria Sponge rubbery?

Overmixing flour in a Victoria Sponge activates gluten, causing a rubbery texture. Gently blend to maintain the cake’s lightness.

How do I make my Victoria sponge rise more?

To make a Victoria Sponge rise more, whisk eggs separately, froth in a jug, add one at a time, and gently fold into the butter-sugar mixture.

Why does my Victoria sponge dip in the middle?

Your Victoria sponge may dip in the middle due to excess liquid or fat in the batter, causing uneven baking.

Try More Bero Recipes:

Bero Victoria Sponge Nutrition Facts

Amount Per Serving

  • Calories 448
  • Total Fat 27g
  • Saturated Fat 16g
  • Trans Fat 1gg
  • Cholesterol 144mg
  • Sodium 406mg
  • Potassium 90.2mg
  • Total Carbohydrates 47g
  • Dietary Fiber 0.7g
  • Sugars 30g
  • Protein 5.4g

Bero Victoria Sponge

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: minutesTotal time: 50 minutesServings:12 servingsCalories:448 kcal Best Season:Suitable throughout the year

Description

Bero’s Victoria Sponge is a flavorful sweet treat consisting of layers of strawberry jam, whipped cream, and a delicate crumb that is ready in 50 minutes!

Ingredients

Instructions

  1. Bring the oven up to 350 degrees Fahrenheit. Line the bottoms of two 8-inch round cake pans with parchment paper and grease them with butter.
  2. Sift the flour, baking soda, and salt in a medium-sized bowl. (If you’re using King Arthur self-rising flour, you won’t need the baking powder.)
  3. In a large bowl or the bowl of a stand mixer with the paddle attachment, cream the sugar and butter on medium-high speed until well blended.
  4. Gradually add the eggs while beating, pausing to scrape down the bowl as needed. Blend in the milk along with 1½ tablespoons of vanilla extract.
  5. Slowly add the flour mixture while mixing on low speed; continue beating until the batter is thick and smooth. Use a spatula to evenly distribute the batter into the cake pans that have been preheated.
  6. Bake for 25 to 30 minutes, or until a golden brown color appears on top, a little press in the center causes the cake to spring back, and the edges begin to come away from the pan.
  7. Place the pans on a wire rack and allow the cakes to cool completely inside. Gently take them out of the pans and peel off the paper lining the bottom.
  8. Beat the cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla in a medium mixing bowl on medium speed until stiff peaks are formed, about one minute.
  9. Transfer one cake to a serving platter. Top with strawberry jam. Distribute the whipped cream atop the jam. Place the second cake on top. Sprink extra confectioners’ sugar over the top before serving.

Notes

  • Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother batter.
    Even Distribution: Use a spatula to evenly distribute the batter in cake pans for uniform layers.
    Golden Brown Indicator: Look for a golden top, slight springiness, and edges pulling away to gauge doneness.
    Patience with Cooling: Allow cakes to cool completely on wire racks before assembling.
Keywords:Bero Victoria Sponge

Leave a Reply

Your email address will not be published. Required fields are marked *