Eggless Victoria Sponge Cake
This eggless Victoria sponge cake is light, elegant, and perfect for celebrations. Its classic presentation makes it a delightful dessert for sharing.
Equipment
- two 8-inch round cake pans
- wire cooling racks
Ingredients
For the Sponge Cakes
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Granulated Sugar
- 1 cup Plain Whole Milk Yogurt
- 1/2 cup Whole Milk
- 1/2 cup Unsalted Butter
- 1/4 cup Vegetable Oil
- 2 tsp Pure Vanilla Extract
For the Filling & Topping
- 1/2 cup Seedless Raspberry Jam
- 1 cup Heavy Whipping Cream
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
- Whisk all-purpose flour, baking powder, and salt together in a medium bowl until thoroughly combined.
- Melt the unsalted butter and combine it in a large mixing bowl with granulated sugar, plain whole milk yogurt, whole milk, vegetable oil, and vanilla extract. Whisk vigorously for 2 minutes until smooth and emulsified.
- Pour the dry ingredients into the wet bowl and stir gently with a spatula until the batter is smooth, being careful not to overmix.
- Divide the cake batter evenly between the two prepared pans and smooth the tops. Bake at 350°F (175°C) for 24 to 28 minutes until golden on top and a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then invert onto wire cooling racks to cool completely to room temperature.
- Beat cold heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl until medium-stiff peaks form.
- Place one cooled sponge layer onto a serving plate, spread seedless raspberry jam evenly across the top, layer with the whipped cream, top with the second cake layer, and dust with powdered sugar.
Nutrition
Serving: 1servingCalories: 453kcalCarbohydrates: 53gProtein: 4gFat: 24g
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