Toffee Victoria Sponge
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
You know how Victoria sponge is already a classic? Well, I've given mine a delicious toffee twist that makes it feel extra special. The beauty of this recipe is how straightforward it is to pull together in just an hour from start to finish. Butter, one of the main ingredients, contains butyric acid which supports digestive health, so you can feel a little better about indulging. Whether you're baking for a celebration or a simple weekend treat, this cake delivers impressive results without any fussy techniques.
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!
Recipe Variations
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