Description

Make a classic Air Fryer Victoria Sponge Cake with this easy recipe! Light, fluffy vanilla sponge layered with strawberry jam and whipped cream. Perfect for beginners and ready without using the oven.

Air Fryer Victoria Sponge Cake

I finally decided to try making a Victoria sponge cake in my air fryer, and honestly, I wasn’t sure how it would turn out. I expected it to bake unevenly or rise too much in the middle, but I was pleasantly surprised. The sponge came out beautifully golden, soft, and incredibly fluffy. Once I filled it with fresh whipped cream and strawberry jam, it looked just like a bakery-style cake.

Now, I actually prefer making this cake in my air fryer, especially when I don’t want to heat up the whole kitchen. It’s simple, reliable, and perfect for afternoon tea, birthdays, or whenever you’re craving a classic homemade dessert.

Why You’ll Love This Recipe

Light, fluffy sponge every time
Easy enough for beginners
No oven required
Perfect for afternoon tea or celebrations
Ready in about an hour
Classic British dessert everyone loves

Ingredients

For the Sponge Cake

200g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar
4 large eggs
200g (1½ cups) self-rising flour
1 teaspoon vanilla extract
2 tablespoons milk (if needed)

For the Filling

½ cup strawberry or raspberry jam
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For Decoration

Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Prepare the Cake Tin

Grease two 6-inch or 7-inch round cake tins and line the bottoms with parchment paper.

Preheat your air fryer to 160°C (320°F) for about 5 minutes.

Step 2: Make the Batter

In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Gently fold in the self-rising flour using a spatula.

If the batter seems too thick, add 1–2 tablespoons of milk until smooth.

Step 3: Bake

Divide the batter evenly between the prepared cake tins.

Bake one cake at a time (unless your air fryer fits both comfortably).

Cook at 160°C (320°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack.

Step 4: Make the Filling

Beat the heavy cream with powdered sugar and vanilla until soft peaks form.

Don’t overwhip—you want it smooth and creamy.

Step 5: Assemble the Cake

Spread the strawberry jam evenly over one sponge.

Top with the whipped cream.

Place the second sponge on top.

Dust generously with powdered sugar.

Slice and enjoy!

Cooking Tips

Make sure your butter is fully softened for the fluffiest sponge.
Don’t overmix the batter after adding the flour.
Every air fryer cooks differently, so check the cake a few minutes early.
Let the cakes cool completely before adding the cream filling.
Use good-quality strawberry jam for the best flavor.

Serving Suggestions

This Victoria sponge is delicious served with:

Fresh strawberries
A hot cup of tea
Coffee or cappuccino
Vanilla ice cream
Fresh raspberries
Lemon curd instead of jam for a twist

Approximate Nutrition (Per Serving)

Makes 8 servings.

Calories: 430
Protein: 6g
Carbohydrates: 42g
Fat: 27g
Saturated Fat: 16g
Sugar: 24g
Fiber: 1g
Sodium: 180mg

Conclusion

There’s something special about baking a Victoria sponge from scratch, and making it in the air fryer is even more satisfying. I honestly didn’t expect my first attempt to turn out this well, but it was soft, beautifully risen, and every bite tasted like a traditional homemade cake. Whether you’re new to baking or already love making desserts, this easy air fryer Victoria sponge is a recipe you’ll come back to again and again.

If you love simple homemade cakes that look impressive without much effort, definitely give this one a try!

Frequently Asked Questions

1. Can I make this cake in any air fryer?

Yes! Basket and oven-style air fryers both work. Just make sure your cake tin fits comfortably with space for air circulation.

2. Can I use plain flour instead of self-rising flour?

Yes. Use plain flour and add 2 teaspoons of baking powder for every 200g of flour.

3. How do I store Victoria sponge cake?

Store it in the refrigerator in an airtight container for up to 3 days because of the cream filling.

4. Can I freeze the cake?

Yes. Freeze the sponge layers without the filling for up to 3 months. Thaw completely before assembling.

5. What other fillings can I use?

You can swap the strawberry jam for raspberry jam, lemon curd, chocolate spread, or fresh berries with whipped cream for a delicious variation.