- Preheat Air Fryer:
- Preheat your air fryer to 320°F (160°C).
- Prepare Cake Pans:
- Grease and line two 6-inch (15 cm) round cake pans with parchment paper.
- Make the Sponge:
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
- Sift in the self-raising flour and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Divide Batter:
- Divide the batter evenly between the prepared cake pans.
- Air Fry:
- Place the cake pans in the preheated air fryer. Air fry at 320°F (160°C) for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- Assemble:
- Once the cakes are completely cooled, spread a layer of strawberry or raspberry jam on the top of one cake layer. Add a generous layer of whipped cream on top of the jam.
- Place the second cake layer on top, creating a sandwich.
- Serve:
- Dust the top of the Victoria Sponge with powdered sugar if desired. Slice and serve.
Enjoy your delightful Air Fryer Victoria Sponge with a cup of tea or coffee. This classic cake is a perfect treat for any occasion.