The Victoria Sponge is a quintessential British cake, famously simple yet incredibly delicious. Named after Queen Victoria, who is said to have enjoyed a slice with her afternoon tea, this cake consists of two light and fluffy sponge layers, sandwiched with a generous filling of jam and whipped cream. Mary Berry’s classic recipe is beloved for its balance of flavors and textures. Here, we adapt her timeless recipe for the air fryer, making it quicker and more convenient without compromising on taste.
Why This Recipe Works:
- Quick and Efficient: The air fryer cuts down baking time, making this classic dessert faster to prepare.
- Perfectly Moist: The circulating heat of the air fryer ensures even baking, resulting in a sponge that’s light, airy, and moist.
- Classic Flavor: We stick closely to Mary Berry’s trusted recipe, so you get that authentic Victoria Sponge flavor.
Ingredients:
For the Sponge:
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 225g (8 oz) self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 1 tsp vanilla extract (optional, for added flavor)
For the Filling:
- 100g (4 oz) butter, softened
- 200g (7 oz) icing sugar
- 4 tbsp strawberry or raspberry jam
- A little caster sugar (for sprinkling)