Welcome to The Ultimate Airfryer British Victoria Sponge recipe.
I love a Victoria sponge, though in the old days it would always be called a British Victoria Sandwich. It always involved two pieces of sponge cake in between a cream and jam layer. Many used it for making birthday cakes with or wedding cakes and would then add a layer of icing to the top to finish it off for whatever the special occasion might be.
Back in the 1950’s this is what the housewives would have as a snack after spending all morning cleaning the house. They would have easily burnt 600 calories (if not more) and this was their reward. They would have it with a cup of tea before getting on with their afternoon tasks.
All these years later and the Victoria sponge is still top of the list when it comes to cakes and I bet those 1950’s housewives would have believed you, if you had said that there was now an Airfryer to cook it in and to make it easier.
They would have probably have thought you were nuts!
But this modern day kitchen gadget is perfect for it and while it is cooking you can be making your filling, or if it is for a birthday you could cover it with some nice icing and some cake writing.
Testing out The Ultimate #Airfryer British Victoria Sponge from @recipe_thisClick To Tweet
Welcome to The Ultimate Airfryer British Victoria Sponge recipe. I love a Victoria sponge, though in the old days it would always be called a British Victoria Sandwich.
- Philips Airfryer
- Victoria Sponge:
- 100 g Plain Flour
- 100 g Butter
- 100 g Caster Sugar
- 2 Medium Eggs
- Cake Filling:
- 2 Tbsp Strawberry Jam
- 50 g Butter
- 100 g Icing Sugar
- 1 Tbsp Whipped Cream
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Preheat the airfryer to 180c.
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Grease a baking dish that will fit into your Airfryer but is not too small otherwise you’ll end up with a tiny cake!
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Cream the butter and sugar until they are light and fluffy.
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Beat in the eggs and add a little flour with each of them.
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Gently fold in the remainder of the flour.
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Place the mixture into the tin and cook in the Airfryer for 15 minutes on 180c and then a further 10 minutes on 170c.
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Leave to cool and once cooled slice in the middle so that you have two equal slices of sponge.
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Make the filling – cream the butter and gradually add the icing sugar and whipped cream until you have a thick creamy mixture.
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Add a layer first of strawberry jam and then a layer of cake filling and then add your other sponge on top so that they are sponged together.
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Serve!
The Victoria sponge is an excellent base recipe that you can alter depending on what you want to make. You can add 25g of cocoa powder to make a chocolate cake or add orange for a traditional orange cake. The choice is yours!
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