Air Fryer Sandwish Victoria

Table of Contents

This is The Ultimate British Victoria Sponge Recipe for Air Fryer. Although it used to be called a British Victoria Sandwich, I still adore Victoria sponges.

You’ll be rewarded with a delicious, fluffy, and soft sponge cake if you follow this recipe for air fryer cake. Take out your bowl and ingredients, and allow me to demonstrate how to use your air fryer to bake a cake!

At the moment, I’m kind of in love with my Air Fryer. Since I’ve been using the air fryer to prepare quick lunches and even roast dinners, I think my slow cooker is a little envious! I’ve also been rather obsessed with air fryer baking!

Components

Regarding the Cake

Two cups (260 g) of self-raising flour
250 g, or one-half cup, of caster sugar
three medium-sized eggs
115 g (½ cup) of margarine or softened unsalted butter
120 ml, or ½ cup, of room temperature semi-skimmed milk
One teaspoon vanilla extract

icing

1/4 cup, or 57 g, of softened unsalted butter
Two cups (240 g) of icing sugar
3 tablespoons of full-fat cream cheese
Two tablespoons of double cream
One teaspoon vanilla paste or essence
Stuffing and Garnishing
jam with strawberries or raspberries (seedless)
berries in season or any other fresh fruit
little meringues, if desired

How to icing sugar to dust directions

As you are preparing the batter, preheat the Air Fryer to 160°C (320°F). Line the bottom of an 8-inch deep cake pan with baking paper and mist with cake release.
Fill a mixing bowl or the bowl of your stand mixer with the paddle attachment with the measured flour and sugar. Mix everything together.
Add the vanilla, milk, eggs, and butter. Using an electric hand mixer or your stand mixer, beat together, scraping down the sides and bottom of the bowl as needed with a spatula. In approximately a minute, mix the batter until it’s smooth.
Pour the mixture into the ready-made cake pan and smooth it up. Put the pan in your air fryer and cook it at 160°C (320°F) for 30 minutes. Reduce the heat to 150°C (300°F) and cook for a further ten minutes.
Place a toothpick or skewer in the centre of the cake to check its doneness. The cake is done when it comes out clean. Continue cooking for an additional five minutes if the skewer comes out wet or covered in moist crumbs.
Wearing oven mitts, remove the cake from the air fryer. After five minutes of cooling in the pan, turn over onto a cooling rack.
Combine all of the frosting’s components in a bowl and beat until the mixture is frothy, light, and able to hold peaks.
Cut the cake in half, then smooth it out with a cake leveller if necessary. Frosting should be piped in a ring around the bottom layer’s edge. Put some jam in the centre. Add extra icing on top, then level.
Place the upper layer in a sandwich.
Drizzle a small amount of frosting onto the cake’s surface and garnish with raw berries. Before serving, dust with icing sugar.

Remarks

Add 2 1/2 tsp baking powder to the flour and sugar if you’re using plain (all-purpose) flour.
Utilise components that are at room temperature. Butter can be softened by heating it up in the microwave for a long time.
Defrost for a brief period of time. Put your eggs in warm water for a few minutes if they’re cold.
The cake pan should be filled about halfway; avoid overfilling it.
My cake pan measures three inches deep and eight inches wide. You may need to divide the mixture between two 6 or 7-inch pans and bake at 150°C (300°F) for 25 minutes if your air fryer is tiny.
Keep in mind that the baking and cooking temperatures of air fryers can differ.