Recipes
Victoria Sponge Cake in Air Fryer Recipe
This air fryer sponge cake recipe puts a modern twist on a British classic. Light and fluffy with sweet jam...
Ingredients
For the sponge
- 200g unsalted butter, left at room temperature to soften
- 200g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 225g self-raising flour
- 1 pinch salt
To fill and decorate
- 150g unsalted butter, room temperature
- 300g icing sugar, sifted, plus extra for dusting
- 1 tsp vanilla extract
- 2 tbsp strawberry conserve, or homemade strawberry jam
- 1 punnet strawberries, sliced
Method
- Start by combining the caster sugar and softened butter. Use a large mixing bowl and a hand-held whisk to cream the ingredients together, beating until the mixture is pale and light.
- Break in the eggs one by one, mixing well between each addition. Then add the vanilla extract and give it a final stir.
- Use a sieve to add the flour and gently fold it in using a wooden spoon, until the mixture is glossy and smooth. Add a pinch of salt. Your cake mixture is now ready.
- Preheat your air fryer to 160C. This should only take 5 minutes.
- Lightly grease your Lakeland Air Fryer Silicone Moulds. Divide the mixture into the prepared moulds and spread it out evenly. Bake in the air fryer for 20-25 minutes, looking out for that golden-brown finish.
- While the cake is cooking, start on your filling. Use the creaming method again to combine the butter and sugar, adding the last of the vanilla extract.
- Remove the cakes from the air fryer and leave to cool for 5-10 minutes. Then turn out onto a wire rack to cool completely. It should be springy to the touch, a sign of the light and fluffy texture within.
- Once your sponge cake is cool, carefully cut the top crust off one cake.
- Transfer this cake – which will form the bottom half of your Victoria sandwich cake – onto a serving plate of your choice. Use a rubber spatula to spread the jam across the top.
- Carefully dab on the buttercream filling or use a piping bag if you prefer a neater finish. Then add in a layer of sliced strawberries, keeping some to one side. Place the other sponge on top, completing your sandwich cake structure.
- Finally, use the remaining sliced strawberries as a decorative topping. Give the whole cake a dusting of icing sugar and enjoy this delicious British classic! Or, if you’re exceptionally disciplined, you can freeze the cake for up to two months.