Toffee Victoria Sponge
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
A classic British dessert with a rich, buttery sponge and a layer of smooth, sticky toffee, topped with whipped cream.
Ella x
Ingredients
- 250butter
- 500granulated sugar
- 4large eggs
- 200self-raising flour
- 10baking powder
- 5salt
- 250milk
- 400toffee
- 150heavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease two 20cm round cake tins and line the bottoms with parchment paper.
Tip: Use a gentle dusting of flour to prevent the paper from sticking.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a light, even texture.
- 3
In a large bowl, cream the butter and sugar until light and fluffy.
Tip: Don't overmix! The mixture should still be slightly grainy.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 5
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Don't overmix! The batter should still be slightly lumpy.
- 6
Divide the batter evenly between the prepared tins and smooth the tops.
Tip: Don't worry if the edges are slightly rough – they'll smooth out as the cakes bake.
- 7
Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the first 15 minutes – this will prevent the cakes from sinking.
- 8
Remove the cakes from the oven and let them cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Don't skip this step – the cakes will be more tender if they're allowed to cool completely.
- 9
To make the toffee, melt the toffee in a saucepan over low heat, stirring occasionally, until smooth and creamy.
Tip: Be careful not to burn the toffee – it can quickly go from smooth to burnt.
- 10
To assemble the cake, spread a layer of whipped cream on top of one of the cooled cakes, followed by a layer of toffee and finally the second cake.
Tip: You can adjust the amount of whipped cream and toffee to your liking – just be sure to spread it evenly.
- 11
Top with the remaining whipped cream and decorate as desired.
Tip: Get creative with your decorations – the more colorful, the better!
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