Air Fryer Victoria Sponge Cake (Detailed Recipe)

A classic Victoria Sponge Cake adapted for the air fryer. This version produces two light, fluffy sponge layers filled with strawberry jam and whipped cream, with plenty of detail to help ensure success.

Servings

8–10 slices

Preparation Time

• Prep: 25–30 minutes
• Cooking: 20–30 minutes
• Cooling and assembly: 45–60 minutes
• Total: About 2 hours

Equipment

• Air fryer (basket or oven-style)
• Two 6-inch (15 cm) round cake tins or one tin baked twice
• Baking parchment
• Electric mixer (recommended)
• Mixing bowls
• Cooling rack
• Spatula

Ingredients

For the Sponge

• 200 g unsalted butter, softened
• 200 g caster sugar
• 4 large eggs, room temperature
• 200 g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

For the Filling

• 150–200 g strawberry jam
• 250 ml heavy whipping cream
• 2 tablespoons icing sugar
• ½ teaspoon vanilla extract

For Decoration

• 1–2 tablespoons icing sugar, sifted

Before You Start

1. Bring Ingredients to Room Temperature

Cold butter, eggs, and milk do not combine as smoothly. Remove them from the refrigerator 30–60 minutes before baking.

2. Prepare the Cake Tins

1. Grease the tins lightly with butter.
2. Line the bases with baking parchment.
3. Dust very lightly with flour if desired.

3. Preheat the Air Fryer

Preheat to 160°C (320°F) for 3–5 minutes.

Air fryers vary considerably, so temperatures may need slight adjustment.

Making the Sponge Batter

Step 1: Cream Butter and Sugar

Place softened butter and caster sugar into a large bowl.

Beat for 3–5 minutes until:

• Pale in color
• Light and fluffy
• Increased in volume

This step creates air bubbles that help the cake rise.

Step 2: Add the Eggs

Crack eggs into a separate bowl.

Add them one at a time, beating well after each addition.

If the mixture starts to curdle:

• Add 1 tablespoon of the flour.
• Continue mixing.

The batter should become smooth and creamy.

Step 3: Add Vanilla

Mix in:

• Vanilla extract

Beat briefly until combined.

Step 4: Fold in Dry Ingredients

Sift together:

• Self-raising flour
• Baking powder
• Salt

Gradually fold into the mixture using a spatula or large metal spoon.

Avoid vigorous stirring, which can knock out air.

Step 5: Add Milk

Fold in the milk.

The finished batter should be:

• Thick
• Smooth
• Soft enough to drop from a spoon

Filling the Tins

Divide the batter equally between the prepared tins.

Level the tops gently using a spatula.

Tap each tin lightly on the work surface once or twice to remove large air pockets.

Air Frying the Cakes

Option A: Two Tins Fit Together

Place both tins into the air fryer basket.

Cook at:

160°C (320°F) for 20–25 minutes

Check after 18 minutes.

Option B: One Tin at a Time

If your air fryer is smaller:

1. Bake the first layer.
2. Remove and cool.
3. Bake the second layer.

Cooking time remains approximately:

20–25 minutes per layer

How to Check for Doneness

The cake is ready when:

• Top is golden
• Center springs back when touched
• Skewer inserted in the center comes out clean

If the top browns too quickly:

• Loosely cover with foil
• Continue cooking until done

Cooling the Cakes

1. Leave cakes in tins for 10 minutes.
2. Run a knife around the edge.
3. Turn onto a cooling rack.
4. Remove parchment.
5. Allow to cool completely.

Do not assemble while warm.

Warm cake can melt the cream and cause sliding.

Preparing the Filling

Step 1: Whip the Cream

Place cold cream into a chilled bowl.

Add:

• Icing sugar
• Vanilla extract

Whip until soft-to-medium peaks form.

The cream should hold its shape but remain smooth.

Avoid over-whipping.

Step 2: Prepare the Jam

If the jam is very thick:

• Stir briefly to loosen.
• Warm for a few seconds if necessary.
• Allow it to cool before spreading.

Assembling the Victoria Sponge

Step 1: Choose the Base Layer

Select the flatter cake layer.

Place it on a serving plate.

Step 2: Add Jam

Spread the strawberry jam evenly over the surface.

Leave a small border around the edge.

Step 3: Add Cream

Spread or pipe whipped cream over the jam.

Keep the layer even.

Step 4: Add the Top Layer

Place the second sponge on top.

Press very gently.

Do not squash the cake.

Decoration

Dust generously with sifted icing sugar.

For a traditional appearance, leave the cake otherwise undecorated.

Tips for the Best Air Fryer Victoria Sponge

Use a Lower Temperature

Air fryers circulate hot air intensely.

A lower temperature helps prevent:

• Burnt tops
• Undercooked centers

Don’t Overmix

Once flour is added, fold gently.

Overmixing can make the sponge dense.

Weigh Ingredients

A traditional Victoria sponge works best when ingredients are measured accurately.

Check Early

Some air fryers cook faster than conventional ovens.

Start checking 3–5 minutes before the expected finish time.

Cool Completely

Warm sponge can cause:

• Runny cream
• Sliding layers
• Uneven filling

Optional Variations

Raspberry Victoria Sponge

Replace strawberry jam with raspberry jam.

Lemon Victoria Sponge

Add:

• Zest of 1 lemon to the batter

Fill with:

• Lemon curd
• Whipped cream

Fresh Berry Version

Add sliced:

• Strawberries
• Raspberries
• Blueberries

between the layers.

Storage

• Refrigerate for up to 3 days because of the cream filling.
• Store in an airtight container.
• Bring to room temperature for 20–30 minutes before serving for the best texture.

The result should be a light, tender sponge with a delicate crumb, sweet strawberry filling, and rich cream—everything expected from a traditional Victoria sponge, made conveniently in an air fryer.