Victoria Sponge Cake In Air Fryer. How to make a moist sponge cake in your air fryer. Easy to make from scratch and mix and match with favourite flavours and a fantastic trip down memory lane to this classic cake treat.
We originally shared our air fryer sponge cake recipe back in early 2016 and felt that this old Mrs Beeton classic needed an update.
Victoria Sponge Cake
I am British and grew up on the Victoria sponge cake or as many called it the Victoria sandwich.
If you had a birthday cake you can guarantee that it was always made with either a Victoria sponge or with a chocolate cake.
Not much of a chocolate cake fan as a kid, I loved to have a Victoria sponge cake that had been decorated and filled with strawberries and cream.
Usually a strawberry coloured icing too and I could never stop on just one slice of sponge cake.
After sharing with you how to make an air fryer chocolate cake earlier, this week, I wanted to go back to the 1950’s today and show you how simple it is to make an air fryer sponge cake.
What’s Victoria Sponge Cake?
The Victoria sponge cake has been around since the 1800’s and was created in Britain. It has always been referred to as a Victoria cake due to its invention during the 1800’s Victorian times.
Until this point the British sponge cake failed to rise due to equal amounts of butter and flour.
Thanks to the changes in the sponge cake in the 1800’s and the creation of the Victoria sponge, cakes have become better and better.
Air Fryer Sponge Cake
But another modern change in the way we make cakes is making a cake in the air fryer. By cooking with the air technology, we can get a better cook on your sponge cake and prevent the burning problem we have with ovens.
You can do this with any cake in the air fryer. We have made an air fryer chocolate cake, air fryer cheesecake and an air fryer box cake. Or don’t limit yourself to cake because air fryer brownies are amazing too.
Why Is My Victoria Sponge Cake Dry?
I learnt how to bake cakes by my grandma. She loved to bake and I used to get great joy out of watching her baking everything and anything and then licking out the bowl afterwards.
I used to watch her alter recipes from her favourite cookbooks and what I learnt most is that the very thick cake batter would produce a dry cake.
You need moisture in a cake for it to be moist and not feel heavy.
Just add in 4tbsp of luke warm water into your cake batter and it can make a HUGE difference. As well as a tablespoon of extra virgin olive oil.
Victoria Sponge Cake With Lemon Curd
If we are to learn anything from the Victorian era or the 1950’s housewife that made sponge cake during the rationing, it is to make your cake with what you have to hand.
Obviously, flour, butter, sugar, and eggs are a given. But the other Victoria sponge cake ingredients can be swapped.
When I made my sponge cake, I was short on vanilla and instead opted for lemon curd. It makes a fantastic flavour to your sponge cake. You could also swap for orange marmalade, lemon juice, or whatever you have available.
How To Make Victoria Sponge Cake Step By Step?
The quick version of air fryer sponge cake goes as follows:
- Mix cake batter in a bowl.
- Grease cake pans.
- Load cake batter into cake pans.
- Air fry and allow to cool.
- Make your filling.
- Add filling and eat.
There is a little more to it than that, but those are the simple basics!
How To Fill Victoria Sponge Cake?
You can fill your Victoria sponge cake however you like.
What I recommend is a favourite buttercream along with some fresh or frozen fruit.
- Butter and icing are mixed with a hand blender until beautifully creamy.
- Then cream, vanilla, maple syrup (or honey) are mixed in.
- Fridge it for an hour while you wait for your cake to be cool enough to fill.
Then to fill your Victoria sponge add your butter cream filling and add in fruit too if you wish. Then sandwich together your Victoria sponge cakes and then sprinkle with icing sugar.
Victoria Sponge Cake In Air Fryer
Ingredients
Kitchen Gadgets:
Sponge Cake Ingredients:
- 400 g Self Raising Flour
- 450 g Caster Sugar
- 50 g Lemon Curd
- 200 g Butter room temperature
- 4 Medium Eggs
- 1 Tbsp Vanilla Essence
- 480 ml Skimmed Milk
- 1 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Strawberry Jam
Strawberry Buttercream Ingredients:
- 115 g Butter
- 210 g Icing Sugar
- ½ Tsp Strawberry Food Colouring
- 1 Tbsp Single Cream
- 1 Tsp Vanilla Essence
- 1 Tsp Maple Syrup
Instructions
- In a bowl add butter and sugar and using your hand mixer, mix the butter into the sugar.
- Crack eggs into the bowl, add vanilla essence, add extra virgin olive oil, and mix again with your hand mixer.
- Once it is creamy add in lemon curd, flour and milk and mix with a wooden spoon. Don’t use a hand mixer as it will over mix it.
- You want a creamy, but not too thick cake batter. If it is too thick adjust with a little more skimmed milk or water.
- Add a little olive oil spray to your cake pans and then pat with flour to create floured cake pans.
- Add your cake batter evenly among two cake pans. Pat down with the side of a wooden spoon.
- Cook one cake pan at a time in the air fryer. Start with 10 minutes at 180c/360f, followed by a further 16 minutes at 160c/320f.
- Allow your cake to cool and while it cools make your Victoria sponge filling. Using your hand mixer mix the icing sugar into the butter. Add in other ingredients and carry on mixing until you have a creamy buttercream. Fridge while your cakes cool.
- Remove the filling from the fridge. Slice the top off your cake so that it is easy for two cakes to be sandwiched together. Add a layer of strawberry jam, then a layer of cream and then sandwich the cakes together. Fridge for an hour before serving, otherwise the cake will be too difficult to cut.
Notes
Nutrition
Can’t make it now? Then pin it for later!
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Love your blog! This has been my go to chocolate mugcake for years. Glad you enjoy it too!
Made this last weekend and it was amazing! So moist and lovely
I have made this sponge cake twice now, so easy to do and turned out perfect. soo very yummy and light. Thanks sam.