A light sponge cake recipe doesn’t get any better than an air fryer Victoria sponge. A vanilla sponge is cooked in the air fryer, sliced in half, and then two halves are sandwiched together with jam and whipped cream.

This air fryer sponge cake is also very easy to mix and match with flavours and perfect for learning how to make cake the air fryer way.

Victoria Sponge In Air Fryer

Yesterday we shared with you how to make a delicious moist chocolate cake in the air fryer and today, we are sharing with you our other joint favourite cake and that is how to make a Victoria sponge cake in the air fryer.

Whether you call it a Victoria sandwich, a Victoria sponge or just refer to it as a vanilla cake, it is brilliant for cooking in the air fryer and also fantastic for all the British history that goes alongside it.

As a kid, my grandma would make it for me all the time and then comment that it always was her favourite cake. After she died, I found out that she followed the Bero Victoria sponge recipe.

I then spent many years making the Bero Victoria sponge and slowly adapting it and making the recipe better and better.

Then of course I started making the old school sponge cake in the air fryer and when we were putting together our air fryer cookbook we all agreed Victoria sponge had to be included.

It was then perfected even more for the cookbook and now it is our go to whenever we need a vanilla cake.

Victoria Sponge Cake Ingredients

Famous 4 – Of course, like we any simple sponge cake it starts with the famous 4. Self raising flour (self rising in the USA), butter, sugar and eggs. Most importantly we recommend granulated sugar as it produces a much better flavour. Large eggs as more eggs in a cake the better it rises and the lighter it is and of course unsalted butter.

Liquid – Then for the liquid to bring the cake together and to make sure you have the best Victoria sandwich cake recipe we recommend some milk and extra virgin olive oil. Oil in cake is a genius and a shame it wasn’t a thing during the 1800’s era.

Then we recommend some vanilla extract for flavour and you could also use other flavourings depending on your preferences.

Also, if you are making a traditional Victoria sandwich like we are doing, then you will also want some double cream (same as heavy cream) and some jam to bring everything together.

How To Make Victoria Sponge In Air Fryer?

Sugar. Start by adding to a large mixing bowl the butter and sugar and mix with a hand mixer until fluffy and starting to change colour.
Eggs. Next crack the eggs into the bowl, along with adding the vanilla and olive oil and mix for a few more minutes with your hand mixer until well mixed.
Extras. Then add in the milk and continue to mix until smooth and then add in the flour. Once it is well mixed it is ready for air frying.
Fill. Pour the sponge cake batter into a silicone cake pan and then place the cake pan into the air fryer basket.
Cook. Place the Victoria sponge in the air fryer and air fry for 20 minutes at 160c/320f, then cover with foil followed by 15 minutes at 150c/300f.
Cool. Then remove the silicone pan from the air fryer, peel away the silicone once cool enough to handle and completely cool before decorating.

Victoria Sponge Air Fryer Finishing Touches

Now you have made your sponge cake in the air fryer, its time to transform your cake into a classic Victoria sponge cake.

Once your sponge is cold we recommend placing it on a cake stand as its easier, and slicing the cake in half horizontally to create two smaller cakes.

Then spread jam over the bottom layer, followed by whipping up some cream and adding in the cream.

We have a rose shaped piping nozzle so used this because it would then create an amazing cream layer. But you can just spoon it on if you prefer.

Plus, I love the English rose theme of the jam and the rose style cream.

Then you can add your top layer of your cake, sandwich it together and you have the perfect Victoria sponge cake recipe.

Then all is left is the sprinkling of icing sugar.

Of course, if you don’t want to cut in half your cakes, spread the mix between two silicone cake pans and then fill the top of one and then sandwich them together that way instead.

Don’t Over Whip Your Victoria Sponge

If you read many of the old fashioned sponge cake recipes they will tell you, don’t over whip and fold in the flour and don’t over whisk it.

Well, let me show you the difference. I made two cakes and overwhipped one making it much paler than the others, and they looked like this:

Then as you can see from the photo below, we have 1 perfect cake and 1 that has risen a bit weird.

Though with the cake we found that the overwhipped one was much heavier than the other one.

Air Fryer Victoria Sponge

Print Recipe

A light sponge cake recipe doesn’t get any better than an air fryer Victoria sponge. A vanilla sponge is cooked in the air fryer, sliced in half, and then two halves are sandwiched together with jam and whipped cream.

Author: Julia
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 1x
Category: Dessert

Ingredients

Scale

225 g Self Raising Flour
250 g Granulated Sugar
230 g Unsalted Butter
5 Large Eggs
2 Tbsp Extra Virgin Olive Oil
8 Tbsp Skimmed Milk
2 Tbsp Vanilla Extract

Victoria Sandwich Filling

180 ml Double Cream/Heavy Cream
2 Tbsp Strawberry Jam
Icing Sugar/Confectioners Sugar for sprinkling

Instructions

Place into a large mixing bowl the butter and sugar and mix with a hand mixer until it resembles a fluffy batter with a paler colour.
Next crack in the eggs and add the vanilla and add the olive oil. Continue mixing until smooth. Then add in the milk and continue mixing until creamy and smooth. Scrape the edges of your bowl with a silicone spatula if needed. Finally add in the flour and give the cake batter its last good mix.
Then pour the cake mixture between two silicone pans or into one depending if you want to cut the cake or not and then place into the air fryer basket.
Air fry for 10 minutes at 160c/320f, cover with foil, then reduce the temperature to 150c/300f and cook for a final 25 minutes.
Remove the silicone from the cake and then leave on a cooling rack to cool. Then transfer to a cake stand for decorating.
Slice the cake horizontally in the middle to create two smaller cakes.
Then on the bottom cake, spread with strawberry jam and then whip up your cream until you have whipping cream.
Then we used a rose nozzle and our piping bag to create a rose effect over the jam.
Then sandwich the other cake over the whipped cream and jam and sandwich together. Then sprinkle with icing sugar before serving.

Notes

Thermometers. Whilst you associate them most with checking the internal temperature of chicken, they are brilliant for checking a cake. Place it in the centre of the cake and if it comes out clean the cake is done.