Victoria Sponge Air Fryer

This delightful Victoria sponge cake is a classic British dessert reimagined for the air fryer. With its light, fluffy texture and a luscious filling of whipped cream and fresh strawberries, it offers a perfect balance of sweetness and freshness. The creative twist of using an air fryer not only saves time but also ensures a moist cake with a beautifully golden crust. Ideal for tea time or a sweet treat any day!

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 cup fresh strawberries, sliced
• Extra strawberries for decoration

Instructions:

1. In a bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
5. Preheat the air fryer to 320°F (160°C).
6. Grease a round cake pan that fits into your air fryer. Pour the batter into the pan, smoothing the top.
7. Air fry for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely in the pan before transferring it to a serving plate.
9. In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
10. Slice the cooled cake in half horizontally. Spread the whipped cream on the bottom half and layer with sliced strawberries.
11. Place the top half of the cake back on, dust with powdered sugar, and decorate with extra strawberries.