Guide to Making Victoria Sponge Cake in the Air Fryer

Victoria Sponge Cake is a timeless British dessert that has graced afternoon tea tables and birthday celebrations for generations. Traditionally made with two soft sponge layers filled with jam and buttercream, it’s a simple yet elegant cake that is loved by many. This version, made in the air fryer, allows you to recreate the classic treat with minimal effort and time. Using a few easy-to-follow steps and the help of an air fryer, you can enjoy this delectable cake without the need for an oven.

Why Choose an Air Fryer for Victoria Sponge Cake?

The air fryer has revolutionized the way we cook and bake, providing faster cooking times and even results. For baking cakes, it delivers a beautifully golden exterior with a soft, airy interior. Air fryers have become popular because they use hot air circulation to cook food quickly and evenly, making them ideal for small batch bakes like this Victoria Sponge Cake. When you bake a Victoria sponge in an air fryer, you’re able to achieve the same light, fluffy texture of a traditional oven-baked cake, but in a fraction of the time.

With an air fryer, there’s no need to preheat the oven, and the cooking time is dramatically reduced, making this a great option for those who want to bake a cake without waiting around. The compact design of the air fryer also means you don’t have to worry about overcooking or uneven heat distribution.

Whether you are baking for a special occasion or simply treating yourself, making Victoria Sponge Cake in an air fryer is a game-changer. It’s quick, easy, and results in a light and fluffy sponge with that signature jam and buttercream filling.

Key Ingredients for a Perfect Victoria Sponge Cake

Before we dive into the recipe, let’s take a closer look at the essential ingredients that make this Victoria Sponge Cake a true delight.

Self-Raising Flour
Self-raising flour is essential in this recipe because it contains baking powder, which helps the cake rise to perfection. Using this flour ensures that the sponge will be light and airy, just as a Victoria Sponge Cake should be.
Caster Sugar
Caster sugar, also known as superfine sugar, is finely ground to dissolve easily into the cake batter. It helps create a smooth and light sponge, giving it that perfect crumb texture.
Lemon Curd
Lemon curd adds a subtle tanginess to the cake batter and complements the sweetness of the jam and buttercream. It’s a delightful addition that enhances the overall flavor of the cake, providing a zesty contrast to the sweet filling.
Butter
Butter is key in achieving a rich, moist sponge. It adds flavor and contributes to the tenderness of the cake. Be sure to use room-temperature butter for easy mixing.
Eggs
Eggs provide structure and stability to the sponge, helping it rise and hold its shape. For the best results, use medium-sized eggs, and ensure they are at room temperature to mix more easily into the batter.
Vanilla Essence
Vanilla essence or vanilla extract adds a warm, aromatic flavor to the cake. It enhances the sweetness and pairs perfectly with the fruity jam and creamy buttercream filling.
Skimmed Milk
Skimmed milk is used to create the ideal cake batter consistency. It helps balance the fat content of the butter and ensures the batter isn’t too thick. It also keeps the cake light and fluffy.
Extra Virgin Olive Oil
A tablespoon of extra virgin olive oil adds moisture and a touch of richness to the sponge cake, while also helping to achieve a tender crumb.
Strawberry Jam
Strawberry jam is the classic filling for a Victoria Sponge Cake. Its sweetness and fruity flavor pair beautifully with the cake’s light sponge and creamy buttercream.
Strawberry Buttercream
For the buttercream, you’ll need butter, icing sugar, strawberry food coloring, single cream, vanilla essence, and maple syrup. This creamy, smooth frosting has a rich strawberry flavor that complements the jam and sponge perfectly. The strawberry food coloring adds a subtle pink hue to the buttercream, making it visually appealing.

Why This Recipe Is Perfect for Quick Baking

Making Victoria Sponge Cake in the air fryer comes with several benefits that make it a perfect choice for both novice and experienced bakers alike. Here are some key reasons why this recipe is ideal for quick baking:

No Preheating: The air fryer doesn’t require preheating like a traditional oven, saving you valuable time.
Faster Cooking: The air fryer bakes the cake in a fraction of the time, significantly reducing the cooking process from over an hour to just 26 minutes.
Effortless Cleanup: Air fryers are easy to clean, making this recipe a hassle-free option compared to oven baking.
Even Cooking: The circulating hot air ensures that the cake cooks evenly, leaving no hot spots or uneven browning.

Tips for a Flawless Victoria Sponge Cake

To ensure your Victoria Sponge Cake turns out perfectly, here are a few tips:

Room-Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature. Cold ingredients can result in a lumpy batter and an uneven texture.
Don’t Overmix: When adding the flour, mix the batter gently with a wooden spoon. Overmixing can result in a dense cake, so it’s important to keep the batter light and airy.
Prepare Your Cake Pans Properly: Make sure to grease the cake pans and flour them to prevent the cake from sticking. You can also line the bottom of the pans with parchment paper for an extra layer of protection.
Check for Doneness: The cake is done when it’s golden brown on top and springs back when lightly touched. You can also test the cake by inserting a toothpick in the center—if it comes out clean, the cake is ready.
Cooling Time: Allow the cake to cool completely before assembling the filling. This prevents the buttercream from melting when applied to the cake layers.

Simple Air Fryer Victoria Sponge Cake Recipe

Now that you understand the key ingredients and tips for making this air fryer Victoria Sponge Cake, here’s the straightforward recipe to follow. This recipe makes 12 servings, and the total time required is just 41 minutes, including prep time, cooking time, and cooling time.

Ingredients:

For the Sponge Cake:
- 400g self-raising flour
- 450g caster sugar
- 50g lemon curd
- 200g butter (room temperature)
- 4 medium eggs
- 1 tbsp vanilla essence
- 480ml skimmed milk
- 1 tbsp extra virgin olive oil
- 4 tbsp strawberry jam
For the Strawberry Buttercream:
- 115g butter
- 210g icing sugar
- ½ tsp strawberry food coloring
- 1 tbsp single cream
- 1 tsp vanilla essence
- 1 tsp maple syrup

Instructions:

Make the Cake Batter:
In a mixing bowl, add the room temperature butter and caster sugar. Using a hand mixer, beat the butter and sugar together until light and fluffy. Crack the eggs into the bowl, add vanilla essence and olive oil, and mix well. Once the mixture is creamy, add the lemon curd, self-raising flour, and skimmed milk. Stir gently with a wooden spoon to combine, ensuring the batter is smooth but not too thick. If the batter is too thick, add a little more milk.
Prepare the Cake Pans:
Lightly grease the cake pans with olive oil spray and dust with flour. Pour the cake batter evenly between the two pans, smoothing the surface with the back of a spoon.
Cook in the Air Fryer:
Place one cake pan at a time in the air fryer. Set the air fryer to 180°C (360°F) and cook for 10 minutes. After 10 minutes, reduce the temperature to 160°C (320°F) and cook for an additional 16 minutes. Once cooked, remove the cake from the air fryer and allow it to cool.
Make the Buttercream:
While the cakes cool, make the strawberry buttercream. Beat the butter and icing sugar together using a hand mixer until smooth. Add the strawberry food coloring, single cream, vanilla essence, and maple syrup. Continue mixing until the buttercream is creamy and fluffy. Refrigerate the buttercream while the cakes cool.
Assemble the Cake:
Once the cakes are fully cooled, slice off the tops to create flat surfaces. Spread a generous layer of strawberry jam on one cake layer. Then, spread the strawberry buttercream on top of the jam. Place the second cake layer on top to sandwich the filling together.
Chill and Serve:
Place the assembled cake in the fridge for about an hour to set. Once chilled, slice and serve the delicious Victoria Sponge Cake.

Nutrition Per Serving:

Calories: 608 kcal
Carbohydrates: 89g
Protein: 8g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 113mg
Sodium: 242mg
Fiber: 1g
Sugar: 63g

Enjoy your freshly baked, light, and fluffy Victoria Sponge Cake made effortlessly in the air fryer!