Victoria sponge cake dates as far back as the 1600’s. Actually, it gets its name from Queen Victoria. She used to favor it with her afternoon tea. It is one of my favorite desserts, as well. Like Queen Victoria, I enjoy it served with a nice cup of tea or coffee.
There are a few baking tips to this cake. Most recipes call for self rising flour. You can, however, simply use all purpose flour with 2 tsp of baking powder. I have always had excellent results baking my Victoria sponges this way. It is important to beat the eggs in one at a time as it gives the mixture time to thicken and emulsify. You can mix by hand or use an electric mixer. I have received similar results both ways. Just be sure not to over mix the batter as they will be tough and not rise as much. I spray my cake pans with baking spray and line the bottoms with parchment paper. You can also grease them with butter and flour them. It’s also important to add equal amounts of the batter to each pan to ensure both cakes are uniform.
Baking the cakes at 350 degrees F for 25 – 30 minutes usually produces a perfectly baked cake. Use a toothpick or skewer and insert it into the bulkiest portion of the cake. If it comes out clean, you’ll know it’s done. If, after 20 or 25 minutes, your cake is on the pale side and you want it nicely browned on top, turn the oven up to broil and bake it for an additional 5 minutes or so until it browns. By doing this, you won’t over bake the cake. I use strawberry jam and whipped cream in this recipe, but the topping for Victoria sponge cakes are endless. You can use just about any kind of jam, fresh fruit, berries, or frosting. The sky is the limit.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 cup of softened butter, unsalted
- 1 cup of granulated sugar
- 1/2 tsp of vanilla extract
- 2 cups of all purpose flour, sifted
- 2 sp of baking powder
- 4 eggs
- strawberry jam for filling
- 250 ml whipped cream for filling
- confectioner sugar for dusting
- Servings: 5
- Time: 1 hour
- Level: Medium
- Cuisine: British
[btn color=”orange” target=””]Method:[/btn]
- Combine the butter and sugar in a mixing bowl. Using an electric mixer, beat until it’s smooth and creamy.
- Add the eggs in one at a time. Beat the mixture for about 20 seconds after adding the eggs individually. When you add the last egg, add in the vanilla extract.
- Sift in the flour and baking powder. Using a spatula or electric mixer, beat until it’s smooth and lump free. Remember not to over mix it.
- Coat two 9 inch cake pans with baking spray and line the bottoms with parchment paper. Divide the batter evenly into two cake tins. Spread the batter out smoothly using a spatula.
- Place the cakes into a 350 degree F preheated oven for 25 to 30 minutes or until an inserted toothpick comes out clean. Place the Victoria sponge cakes on a wire rack to cool completely.
- When the cakes have cooled, apply a generous layer of strawberry jam over the first cake followed by a layer of whipped cream. Gently place the second cakes on top and dust it with some confectioners’ sugar.
- Slice and serve your Victoria sponge cake.