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Light and Airy Victorian Sponge Cake with Raspberry Jam and Fresh Strawberries Recipe

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3.9 from 12 reviews

This Light & Airy Sponge Cake recipe yields a delightfully soft and airy cake that’s better than bakery versions. Perfectly versatile, it pairs wonderfully with raspberry jam and whipped cream for a classic Victorian sponge cake experience. The cake layers are tender with a balanced sweetness, enhanced by a simple syrup brushing to keep them moist and flavorful.

Ingredients

Sponge Cake

  • ⅓ cup (40 g) all-purpose flour
  • ½ cup (60 g) cornstarch
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 4 large eggs, whites and yolks separated, room temperature
  • ⅛ tsp white vinegar
  • ⅔ cup (132 g) white granulated sugar, divided (⅓ cup for egg whites, ⅓ cup for egg yolks)
  • 1½ tbsp warm water (not boiling)
  • 2 tsp vanilla essence/extract
  • 2 tbsp (30 g) unflavoured vegetable oil (canola recommended)

Simple Syrup

  • ½ cup (100 g) white granulated sugar
  • ½ cup (110 g) boiling water

Whipping Cream

  • 2 cups (375 g) cold whipping cream
  • 2 tsp icing sugar (confectioners sugar/powdered sugar)
  • ½ tsp vanilla essence/extract
  • 1 punnet fresh strawberries (for decorating)

Raspberry Jam

  • 1 batch of raspberry jam filling (homemade recommended)

Instructions

  1. Preheat and prepare pans: Preheat oven to 160°C (320°F) with fan on, or 175°C (347°F) if no fan. Line bottoms of two 8×3 inch baking tins with baking paper but leave sides ungreased and bare.
  2. Mix dry ingredients: In a bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Mix well and set aside.
  3. Whip egg whites: In a medium bowl, add egg whites and white vinegar. Using a hand or stand mixer, whip on medium-high speed for 30 seconds until foamy. Gradually add ⅓ cup sugar, continue whipping for 2 minutes. Then reduce speed to low and whip for an additional minute until stiff peaks form. Set aside.
  4. Prepare egg yolk mixture: In a large bowl, combine remaining ⅓ cup sugar with warm water until coated. Add egg yolks and vanilla essence. Whip on medium-high for 4 minutes, then on low for 1 minute until thick and ribbon stage is achieved.
  5. Add oil to yolks: Stream vegetable oil into egg yolk mixture while mixing on medium speed until well combined.
  6. Fold mixtures together: Add half the whipped egg whites to the yolk mixture and gently fold with a spatula until just combined. Sift dry ingredients over mixture and fold gently until combined. Finally, fold in remaining egg whites gently, breaking up large chunks, without overmixing to retain airiness.
  7. Fill pans and bake: Divide batter evenly between baking tins. Tap tins gently on counter, run a thin knife or toothpick through batter to release large air bubbles. Bake for 25 minutes. Test doneness by gently pressing tops; they should bounce back slowly.
  8. Cool cakes: Immediately after baking, tap tins on counter from about 10 cm height. Place tins upside down on a wire rack to cool completely for about 1 hour.
  9. Remove cakes from tins: Run a thin knife around edges to release cakes. Turn out onto wire rack. For a neat look and to reduce eggy aftertaste, gently rub fingers around edges and tops to remove dark crust.
  10. Make simple syrup and brush cakes: Mix sugar and boiling water until sugar dissolves. Using a pastry brush, generously brush tops and sides of cakes with simple syrup to keep them moist (use about ¾ of syrup).
  11. Whip cream: In a large bowl, combine cold whipping cream, icing sugar, and vanilla extract. Whip to stiff peaks, taking care not to overwhip.
  12. Assemble cake: Place one sponge layer on a plate. Spread a thin layer of raspberry jam evenly on top. Arrange halved strawberries (cut side down) over the jam. Spread a generous layer of whipped cream evenly atop strawberries. Place second sponge layer on top. Cover entire top with additional whipped cream and decorate with more strawberries. Serve and enjoy!

Notes

  • You cannot use cake flour as a substitute for the combination of all-purpose flour and cornstarch; cake flour may replace all-purpose flour only.
  • If you don’t have a fan oven, bake at 175°C (347°F) instead of 160°C.
  • If stiff peaks have not formed during egg white whipping, continue mixing until they do.
  • Cooling sponges upside down in their tins prevents deflation and keeps them light.
  • Brushing the cake layers with simple syrup is essential to keep them moist, as sponge cakes dry out quickly without fat.
  • Whipping both egg whites and yolks first on high then on low speed removes large bubbles, ensuring a stable batter and preventing collapse.

Find it online: https://bitezly.com/light-and-airy-victorian-sponge-cake-with-raspberry-jam-and-fresh-strawberries-recipe/