Delia Smith’s Victoria Sponge recipe is a classic British delight that has stood the test of time. This quintessential tea-time treat, named in honor of Queen Victoria herself, finds its truest and most delectable form in Delia’s hands. With its soft, buttery sponge layers sandwiching a delicate layer of jam and whipped cream, the Victoria Sponge cake is a testament to the beauty of simplicity in baking. In Delia Smith’s classic recipe, each step is thoughtfully articulated, ensuring that even those new to baking can recreate this iconic dessert with confidence. So, as we embark on this delightful baking journey, let the trusted expertise of Delia guide you in achieving a Victoria Sponge that promises to be both a visual and gastronomic delight.

How to Make Delia Smith Victoria Sponge Cake:

This Delia Smith-inspired Victoria Sponge is a timeless favorite. It is a perfect choice of dessert for any occasion. It takes approximately 30-35 minutes to prepare and 20-25 minutes to bake. You’ll end up with a delightful cake that serves 8.

Ingredients:

• Butter : 115g ( spreadable )
• Flour : 115g ( self-raising ) 
• Baking powder : 1 level teaspoon 
• Vanilla extract : 1 teaspoon 
• Golden caster sugar : 115g 
• Eggs : 2 large 
• Icing sugar : for dusting
• Preserves : raspberry or strawberry

Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 180°C (350°F) for a conventional oven or 160°C (325°F) for a fan-assisted oven. Grease and line two 8-inch round cake tins with parchment paper.
2. Sift Dry Ingredients: In a mixing bowl, sift the self-raising flour and baking powder together. This step ensures a light and airy sponge.
3. Cream the Butter and Sugar: In another bowl, cream the spreadable butter and golden caster sugar together until the mixture is pale and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs. one egg at a time, adding a little sifted flour with each egg. Stir in the vanilla extract.
5. Fold in Flour Mixture: Gently fold the sifted flour mixture into the wet ingredients until well combined. Be careful not to overmix. just fold until no streaks of flour remain.
6. Divide and Bake: Divide the batter equally between the two prepared cake tins, smoothing the tops. Bake in the preheated oven for 20-25 minutes or until the cakes are golden and spring back when lightly pressed.
7. Cool and Assemble: Allow the cakes to cool in their tins for a few minutes before transferring them to a wire rack to cool completely. Once cooled, spread your choice of preserves on one of the cake layers. Then place the second layer on top.
8. Dust with Icing Sugar: Finish off your Victoria Sponge by generously dusting the top with icing sugar.

Also Try: Mastering Delia Smith’s Perfect Pavlova: A Step-by-Step Guide

FAQs:

Can I use all-purpose flour instead of self-raising flour?

Yes, you can. If you don’t have self-raising flour, you can make your own by adding 1.5 teaspoons of baking powder to every 115g of all-purpose flour.

Can I substitute the golden caster sugar with regular granulated sugar?

While it’s best to use golden caster sugar for its finer texture and slightly caramelized flavor, regular granulated sugar can be used as a substitute in a pinch.

What kind of preserves should I use?

You can use your favorite fruit preserves, such as raspberry, strawberry, or apricot, to fill your Victoria Sponge. Choose one that suits your taste.

Can I make this cake in advance?

Yes, you can bake the cake layers ahead of time and store them in an airtight container. Assemble and dust with icing sugar just before serving.

How do I store leftovers?

Store any leftover Victoria Sponge in an airtight container at room temperature for up to two days, or in the refrigerator for a longer shelf life.

Also Try: Delia Smith Yorkshire Pudding Recipe: A Flawless Classic

Conclusion

Delia Smith’s Victoria Sponge is a testament to the timeless appeal of classic British baking. With its simple yet exquisite flavors, this cake is perfect for afternoon tea or as a delightful dessert. Follow these easy steps, and you’ll have a sponge cake that would make Delia herself proud.

Delia Smith Victoria Sponge Cake Recipe

• Butter : 115g (spreadable)
• Flour : 115g (self-raising)
• Baking powder : 1 level teaspoon
• Vanilla extract : 1 teaspoon
• Golden caster sugar : 115g
• Eggs : 2 large
• Icing sugar : for dusting
• Preserves : raspberry or strawberry

1. Preheat Your Oven: Begin by preheating your oven to 180°C (350°F) for a conventional oven or 160°C (325°F) for a fan-assisted oven. Grease and line two 8-inch round cake tins with parchment paper.
2. Sift Dry Ingredients: In a mixing bowl, sift the self-raising flour and baking powder together. This step ensures a light and airy sponge.
3. Cream the Butter and Sugar: In another bowl, cream the spreadable butter and golden caster sugar together until the mixture is pale and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs. one egg at a time, adding a little sifted flour with each egg. Stir in the vanilla extract.
5. Fold in Flour Mixture: Gently fold the sifted flour mixture into the wet ingredients until well combined. Be careful not to overmix. just fold until no streaks of flour remain.
6. Divide and Bake: Divide the batter equally between the two prepared cake tins, smoothing the tops. Bake in the preheated oven for 20-25 minutes or until the cakes are golden and spring back when lightly pressed.
7. Cool and Assemble: Allow the cakes to cool in their tins for a few minutes before transferring them to a wire rack to cool completely. Once cooled, spread your choice of preserves on one of the cake layers. Then place the second layer on top.
8. Dust with Icing Sugar: Finish off your Victoria Sponge by generously dusting the top with icing sugar.

Dessert

British

Delia Smith Victoria Sponge Cake Recipe, Victoria Sponge Cake Recipe Delia Smith