Classic Air Fryer Victoria Sponge Cake

Welcome to my kitchen! If you’ve ever wondered whether your air fryer could handle more than just savory dishes, you’re in for a delightful surprise. This popular kitchen companion is a secret weapon for creating quick, energy-saving bakes, and we’re starting with a true classic: the Victoria Sponge. This recipe yields a beautifully golden, light, and airy sponge, perfect for a weekend treat or a special afternoon tea.

Baking a cake in an air fryer for the first time is a simple joy. Before you begin, just make sure your cake tin fits comfortably inside the air fryer basket, and always remember to line and grease it well to prevent sticking. Air fryers can bake faster than conventional ovens, so it’s a good idea to check on your cake a little earlier than you might expect. If you notice the top browning too quickly, you can loosely cover it with foil while the center finishes cooking. With these simple tips, you’re ready to create a stunning cake with minimal fuss. Happy baking!

Ingredients

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large free-range eggs
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
• 175g self-raising flour
• 1-2 tbsp milk

For the Filling:

• 150ml double cream
• 1 tbsp honey
• 4 tbsp good-quality strawberry or raspberry jam
• A handful of fresh blackberries or sliced strawberries
• Icing sugar, for dusting

Instructions

1. Preheat your air fryer to 160°C (320°F). Grease and line a 7-inch (18cm) round cake tin that fits in your air fryer basket.
2. In a large bowl, cream the softened butter and caster sugar together with an electric mixer until the mixture is light, pale, and fluffy.
3. Beat the eggs in a separate bowl, then gradually add them to the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract and lemon zest, if using.
4. Sift the self-raising flour into the bowl and gently fold it into the wet ingredients using a large metal spoon until just combined. Be careful not to overmix. If the batter is a little stiff, stir in a tablespoon or two of milk to loosen it slightly.
5. Spoon the batter into your prepared cake tin and level the surface. Place the tin into the air fryer basket.
6. Bake for 30-35 minutes, or until the sponge is golden and a skewer inserted into the center comes out clean.
7. Carefully remove the tin from the air fryer and allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
8. While the cake cools, prepare the filling. In a clean bowl, whip the double cream and honey together until soft peaks form.
9. Once the cake is completely cool, slice it in half horizontally. Spread the bottom layer with jam, then top with the honey-sweetened cream and fresh berries.
10. Place the top layer of the sponge on gently. Dust with a little icing sugar just before serving for a beautiful finish.

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