Coconut Sugar Victoria Sponge Cake Recipe

Hey bakers, guys! Ever wanted to whip up a classic Victoria Sponge but looking for a healthier twist? Well, you've come to the right place! Today, we're diving into a delightful Victoria sponge with coconut sugar. This isn't just any cake; it's a tender, moist, and utterly delicious sponge that uses coconut sugar as its star sweetener. We're talking about swapping out refined white sugar for the natural goodness of coconut sugar, which not only offers a subtly caramel flavour but also has a lower glycemic index. So, if you're a health-conscious baker or just curious about experimenting with different ingredients, this recipe is for you. We'll guide you through every step, from creaming the butter and sugar to achieving that perfect fluffy texture. Get ready to impress your friends and family with this healthier take on a beloved British classic.

Why Coconut Sugar for Your Victoria Sponge?

So, why Victoria sponge with coconut sugar, you ask? It's a fantastic question, and the answer is multifaceted. Firstly, let's talk taste. Coconut sugar isn't just a one-to-one replacement for white sugar; it brings its own unique flavour profile. Expect a beautiful, subtle caramel note that adds depth and complexity to your Victoria Sponge. This means your cake won't just taste sweet; it'll have a richer, more nuanced flavour that pairs wonderfully with the traditional fillings like jam and cream. It's like giving your classic cake a little upgrade without straying too far from its beloved roots.

Secondly, health-conscious bakers, rejoice! Coconut sugar is often touted as a healthier alternative to refined white sugar. While it's still sugar and should be consumed in moderation, it boasts a slightly lower glycemic index (GI) compared to regular sugar. This means it might cause a slower, less dramatic rise in blood sugar levels. It also contains trace amounts of minerals like iron, zinc, calcium, and potassium, which are largely absent in refined sugar. Now, I'm not saying this cake is health food, guys, but it's a step in a more mindful direction, allowing you to indulge your sweet tooth with a little less guilt.

Thirdly, the texture. Coconut sugar has a slightly coarser grain than granulated white sugar. This can sometimes lead to a slightly denser cake if not handled correctly. However, with the right technique – like ensuring it's well creamed with the butter – you can achieve a wonderfully moist and tender crumb. The key is to break down those crystals adequately during the creaming process. We'll cover that in detail! The colour it imparts is also a lovely warm, golden hue, which makes for a visually appealing cake. So, whether you're looking for flavour, a touch of health-consciousness, or just a different baking experience, incorporating coconut sugar into your Victoria sponge is a brilliant move.

Ingredients You'll Need

Alright team, let's get our mise en place sorted! To create this gorgeous Victoria sponge with coconut sugar, you'll need a few key ingredients. Don't worry, most of these are probably already in your pantry, and the coconut sugar is easily found in most supermarkets or health food stores these days.

For the Cake:

• 200g Unsalted Butter: Make sure it's softened to room temperature. This is crucial for achieving that light and fluffy texture when you cream it with the sugar. Cold butter won't cream properly, and warm butter will make your cake greasy.
• 200g Coconut Sugar: This is our star ingredient! Make sure it's finely ground if possible. If it's a bit clumpy, pulse it a few times in a food processor or blender to break it down. This helps it incorporate smoothly into the batter.
• 4 Large Eggs: Again, room temperature is best. They whisk up better and emulsify more easily into the batter, creating a stable structure for your sponge.
• 200g Self-Raising Flour: Sifted, please! Sifting aerates the flour and removes any lumps, contributing to a lighter cake. If you don't have self-raising, you can use 200g plain flour plus 2 teaspoons of baking powder.
• 1 teaspoon Vanilla Extract: For that classic, comforting flavour. Use good quality extract for the best results.
• Zest of 1 Lemon (Optional): This adds a beautiful brightness that cuts through the sweetness. Highly recommended!

For the Filling:

• 150g Unsalted Butter: Softened, for the buttercream.
• 300g Icing Sugar: Sifted, to avoid lumps.
• 2-3 tablespoons Milk or Cream: To get the right consistency.
• 1 teaspoon Vanilla Extract: More lovely vanilla flavour.
• Good Quality Raspberry Jam: The classic choice!
• Fresh Raspberries (Optional): For decoration and extra fruity goodness.

Having all your ingredients measured out and ready to go before you start mixing makes the whole process much smoother and more enjoyable. Remember, baking is a science, but it's also a joy, so let's make this fun!

Step-by-Step Baking Guide

Alright bakers, let's get our hands dirty and create this amazing Victoria sponge with coconut sugar! Follow these steps closely, and you'll be rewarded with a cake that's as beautiful as it is delicious. Remember, the key to a great Victoria sponge is the creaming method, so let's nail that first.

Step 1: Preheat and Prepare Your Tins

First things first, get that oven preheating to 180°C (160°C Fan/Gas Mark 4). This ensures your oven is at the perfect temperature when your batter is ready. Next, grease and line two 8-inch (20cm) round sandwich tins. Use a good knob of butter or baking spray to grease them thoroughly, then line the bases with circles of baking parchment. This prevents the cake from sticking and makes for easy removal after baking. Don't skip this step, guys – nobody likes a cake stuck in the tin!

Step 2: Cream the Butter and Coconut Sugar

This is arguably the most important step for a light sponge. In a large bowl, combine the softened 200g unsalted butter and 200g coconut sugar. Now, using an electric mixer (handheld or stand mixer), beat them together until the mixture is pale, light, and fluffy. This process incorporates air into the batter, which is essential for a good rise. Be patient here; it can take anywhere from 5 to 10 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. You're looking for a texture that resembles fluffy clouds – that's how you know you've done it right. The coconut sugar might not completely dissolve like white sugar, but you want to break down those granules as much as possible. The goal is aeration!

Step 3: Incorporate the Eggs

Crack the 4 large eggs into a separate bowl and lightly whisk them. Gradually add the beaten eggs to the creamed butter and sugar mixture, a little at a time, beating well after each addition. If the mixture looks like it's starting to curdle, don't panic! Just add a tablespoon of the sifted flour with the next addition of egg and beat well. This helps to stabilize the mixture. Continue adding the eggs until they are all incorporated. Stir in the 1 teaspoon of vanilla extract and the lemon zest (if using) at this stage.

Step 4: Fold in the Flour

Now it's time for the flour. Add the 200g sifted self-raising flour to the wet ingredients. Using a large metal spoon or a spatula, gently fold the flour into the mixture. Be careful not to overmix here! You want to combine the ingredients until just incorporated. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. So, fold gently, in a figure-of-eight motion, until you no longer see streaks of flour. The batter should be of a dropping consistency – if it seems too stiff, you can add a tablespoon of milk, but usually, it's spot on.

Step 5: Bake Your Sponge

Divide the batter evenly between your prepared sandwich tins. Smooth the tops with your spatula. Place the tins in the preheated oven and bake for 20-25 minutes. You'll know they're ready when they are golden brown, have slightly pulled away from the sides of the tin, and a skewer inserted into the centre comes out clean. Resist the urge to open the oven door too early, as this can cause the cakes to sink.

Step 6: Cool the Cakes

Once baked, carefully remove the tins from the oven. Let the cakes cool in their tins for about 5-10 minutes before turning them out onto a wire rack to cool completely. Make sure they are completely cool before you even think about filling and decorating. Warm cakes are fragile and will crumble!

Making the Coconut Buttercream

While your sponges are cooling, let's whip up a delicious buttercream to sandwich them together. This is a simple, classic buttercream that complements the coconut sugar Victoria sponge perfectly.

Step 1: Beat the Butter

In a large bowl, beat the 150g softened unsalted butter with an electric mixer until it's really smooth and creamy. This might take a few minutes, so be patient.

Step 2: Add Icing Sugar and Vanilla

Gradually add the 300g sifted icing sugar, a little at a time, beating well after each addition. This prevents a sugar cloud from exploding in your kitchen! Once all the icing sugar is incorporated, add the 1 teaspoon of vanilla extract.

Step 3: Achieve the Right Consistency

Start adding the milk or cream, one tablespoon at a time, beating until the buttercream is light, fluffy, and spreadable. You want it smooth and luscious, not too stiff and not too runny. Taste it – does it need a little more vanilla? A touch more sweetness? Adjust as you like!

Assembling Your Masterpiece

Now for the grand finale – putting your beautiful Victoria sponge with coconut sugar together! This is where it all comes together, and it’s surprisingly simple.

Step 1: Level the Cakes (Optional)

If your sponge cakes have domed tops, you might want to gently level them with a serrated knife. This creates a flat surface for easier stacking and a neater finish. Don't worry if they aren't perfectly flat; rustic charm is part of the appeal!

**Step 2: Jam First! ** Place one of the cooled sponge cakes onto your serving plate or cake stand. Spread a generous layer of good quality raspberry jam evenly over the top. Don't be shy with the jam, guys – it's the heart of the Victoria sponge!

Step 3: Add the Buttercream

Next, spread a layer of your coconut buttercream over the jam. You can pipe it on for a fancier look or simply spread it with a spatula. Ensure you cover the jam layer evenly.

Step 4: Top it Off

Carefully place the second sponge cake on top of the buttercream layer. Gently press down to secure it.

Step 5: Dust and Decorate

For the classic Victoria Sponge look, dust the top generously with icing sugar using a fine-mesh sieve. If you're feeling fancy, you can add a few fresh raspberries on top for a pop of colour and extra flavour. And there you have it – a stunning homemade Victoria Sponge, made with the wholesome goodness of coconut sugar!

Tips for the Perfect Coconut Sugar Victoria Sponge

To ensure your Victoria sponge with coconut sugar turns out absolutely perfect every single time, here are a few extra tips, guys:

• Room Temperature is Key: I can't stress this enough. Softened butter and room temperature eggs are crucial for proper emulsification and aeration. This leads to a lighter, more tender cake.
• Don't Overmix the Flour: Once you add the flour, mix just until combined. Overmixing activates the gluten, resulting in a tough cake. Gentle folding is your friend here.
• Coconut Sugar Granules: If your coconut sugar is particularly coarse, consider pulsing it briefly in a food processor to make it finer. This will help it incorporate more smoothly with the butter.
• Oven Temperature Matters: Ensure your oven is accurately preheated. An oven thermometer can be a lifesaver if you suspect yours isn't running true.
• Cool Completely: Patience is vital. Trying to fill or move a warm cake is a recipe for disaster (and a crumbly mess!). Let them cool thoroughly on a wire rack.
• Quality Fillings: Use the best raspberry jam and good quality butter for your buttercream. It really does make a difference in the final flavour.
• Storage: Store your finished Victoria sponge in an airtight container at room temperature for up to 3 days. If you've used fresh cream instead of buttercream, it needs to be refrigerated and consumed within 1-2 days.

Baking should be fun, and this recipe is a fantastic way to enjoy a classic treat with a slightly healthier spin. Enjoy every bite of your delicious, homemade Victoria sponge with coconut sugar!