Large Victoria Sponge Cake

Large Victoria Sponge Cake- a recipe for a classic Victoria Sponge with whipped cream, using 9 inch cake tins. This recipe will give you 12, thick slices of cake.


Large Victoria Sponge cake on a white plate, with one slice cut out.


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Every, single year (except one), my husband requests Victoria Sponge cake for his birthday. It's his absolute favourite cake and he's now started requesting it for our anniversary! I don't mind too much; it's pretty much the perfect cake. Light vanilla sponge, whipped cream and strawberry jam make it a very safe bet when you're choosing a cake. I'm not a fan of buttercream being used as a filling for Victoria Sponge, personally. I find it makes the cake far too sweet when paired with the jam.

This recipe is for a large, 9 inch Victoria sponge, just the size when you need enough for 12 people. It will provide pretty generous slices at that number, so you could even squeeze a couple of extra slices out of it, if you need to. 

Top Tips for Making a Large Victoria Sponge

  • Be careful not to over-whip the cream. Stop as soon as you see peaks that hold their shape.
  • Get the jam out of the fridge, if that's where you're keeping it, well before it's needed. Cold jam is very tricky to spread and can tear the sponge.
  • When putting the cake together, as it's a large sponge, it can be fragile. Make sure the bottom sponge is securely on the plate or cake stand you want it to be on. Slide the top sponge onto another plate, and tip it, holding your hand on the underside so it doesn't flop. Then gently allow it to cover the bottom sponge, starting from one side, lowering it until it's covering the whole bottom sponge.


Close up of a cut Victoria Sponge

Looking for another sandwich cake recipe?
Chocolate Sandwich Cake with Whipped Cream Filling

Make a Large Victoria Sponge Cake

Main steps of the recipe:

Two sponge cakes on a cooling rack
Mix the ingredients into cake batter and split evenly between two 9 inch cake tins.

A silver bowl filled with whipped cream
Whip the double cream until it can hold a peak.

sponge cake filled with jam
Spread the jam across one of the layers

Sponge cake covered in whipped cream
Spread the cream across the other layer.

Two sponge cakes sandwiched with whipped cream and jam
Put the two layers together.

Victoria Sponge cake dusted with icing sugar
Dust with a little icing sugar.

Large Victoria Sponge cake on a white plate on a white wooden table top


Victoria sponge, whipped cream, strawberry jam cake,
afternoon tea, dessert
British
Yield: 12
Author:

Large Victoria Sponge

Large Victoria Sponge

prep time: 15 Mcook time: 35 Mtotal time: 50 M
Large Victoria Sponge Cake- a recipe for a classic Victoria Sponge with whipped cream, using 9 inch cake tins. This recipe will give you 12, thick slices of cake.

ingredients:

For the sponge cake
  • 350g caster sugar
  • 350g butter
  • 350g self raising flour
  • 6 eggs
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
For the filling
  • 150g strawberry jam
  • 300ml double cream

instructions:

How to cook Large Victoria Sponge

  1. Preheat the oven to 180 (160 fan, gas mark 4)
  2. Cream the sugar and butter together until smooth.
  3. Next, the eggs. You're adding a lot of eggs, so you need to watch out for curdling. Add them one at a time with a tablespoon of the flour, mixing in between each egg.
  4. Slowly mix in the remaining flour until fully combined.
  5. Divide the mixture between two greased/lined 9 inch cake tins and smooth until even.
  6. Bake for 30-35 mins or until a knife comes out clean.
  7. While the cakes cool, whip the double cream until it can hold peaks.
  8. When completely cool, spread the jam on the underside of one cake and cream on the underside of the other.
  9. Carefully place the jam covered cake onto the cream covered one.
  10. Dust the icing sugar over the top and serve!

NOTES:

Be careful not to over-whip the cream. Stop as soon as you see peaks that hold their shape. Get the jam out of the fridge, if that's where you're keeping it, well before it's needed. Cold jam is very tricky to spread and can tear the sponge. When putting the cake together, as it's a large sponge, it can be fragile. Make sure the bottom sponge is securely on the plate or cake stand you want it to be on. Slide the top sponge onto another plate, and tip it, holding your hand on the underside so it doesn't flop. Then gently allow it to cover the bottom sponge, starting from one side, lowering it until it's covering the whole bottom sponge.
Calories
559
Fat (grams)
36
Sat. Fat (grams)
22
Carbs (grams)
54
Fiber (grams)
1
Net carbs
53
Sugar (grams)
32
Protein (grams)
7
Sodium (milligrams)
582
Cholesterol (grams)
184

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Comments

  1. Thank you. This is my go to, fool- proof recipe for a large Victoria sponge.

    ReplyDelete

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