Victoria Sponge Cake In Air Fryer

Make this light and buttery sponge cake in your air fryer! Filled with strawberry jam and topped with whipped cream and fresh berries, it’s a quick and easy dessert for any occasion.

Ingredients

For the Cake:

• 260g (2 cups) self-raising flour
• 250g (1¼ cups) caster or granulated sugar
• 115g (½ cup) softened unsalted butter or margarine (like Stork)
• 4 medium eggs (large in the US)
• 80ml (⅓ cup) milk
• 1 tsp vanilla extract or paste

For the Syrup:

• 100g (½ cup) sugar
• 80ml (⅓ cup) water
• 1 tsp vanilla extract or paste

For Filling and Topping:

• 5 tbsp strawberry jam
• 240ml (1 cup) double or heavy cream
• 4 tbsp icing sugar (powdered sugar)
• 300g(2cups) strawberries
• 250g(2 cups) respberries
• 200g9(1 cup) blueberries
  

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  Instructions

  Step 1: Prepare the Air Fryer and Tin

  • Check if your cake tin fits in your air fryer. A 7-inch or 8-inch square pan works best.
  • Grease the pan with oil or spray and line the base with baking paper.

  Step 2: Make the Cake Batter

  1. Sift the flour and sugar into a bowl.
  2. Add butter, eggs, milk, and vanilla.
  3. Mix everything with a hand or stand mixer until smooth. Scrape the sides of the bowl to combine everything.

  Step 3: Bake in the Air Fryer

  1. Pour the batter into the prepared pan and level it with a spatula.
  2. Preheat your air fryer to 160°C (325°F) if possible.
  3. Bake for 35-40 minutes. Check with a toothpick—if it comes out clean, the cake is done. If not, bake for 5 more minutes or until cooked.

  Step 4: Cool and Slice

  1. Let the cake cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.
  2. Slice the cake in half horizontally with a knife or cake leveler.

  Step 5: Make the Syrup and Fill

  1. Heat sugar, water, and vanilla in a saucepan until dissolved and syrupy.
  2. Brush the syrup on both cut sides of the cake to keep it moist.
  3. Spread the jam on one layer and place the other layer on top.

  Step 6: Decorate

  1. Whip the cream, icing sugar, and vanilla on low speed until soft peaks form. Be careful not to overwhip.
  2. Spread or pipe the cream over the top of the cake.
  3. Arrange sliced and whole berries on top.

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  Tips for Success

  • Check Doneness: Always check the center of the cake with a skewer or toothpick. If wet batter sticks, bake for longer.
  • Storage: The undecorated cake lasts 2-3 days at room temperature. Once decorated with cream, refrigerate and eat the same day.
  • Keep it Simple: For a longer-lasting cake, skip the cream and berries. Just fill with jam and dust with icing sugar.

Nutrition

Calories: 608kcal | Carbohydrates: 89g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 242mg | Potassium: 125mg | Fiber: 1g | Sugar: 63g | Calcium: 71mg | Iron: 1mg