Victoria Sponge Cake is a classic British dessert that has been around for centuries. It is a light and fluffy cake filled with raspberry jam and topped with a generous helping of whipped cream. The combination of the moist sponge, tart raspberry jam, and sweet whipped cream makes it one of the most popular cakes in Britain.
Brief History and Origin
The Victoria Sponge Cake was first created in the mid-1800s by Queen Victoria’s chef, Mr. Auguste Escoffier. He named it after her as a tribute to her love of baking. This simple recipe has remained unchanged since its creation over 150 years ago. The popularity of the Victoria Sponge Cake spread quickly throughout Britain during Victorian times due to its simplicity and delicious taste.
Victoria Sponge Cake – The Recipe
- Preparation Time: 40 mins
- Cooking Time: 20 mins
- Total time: 1 hr 10 mins
- Servings: 8
Ingredients
- 200g confectioners’ sugar
- 200g softened butter
- 4 beaten eggs
- 200g self-rising flour
- 1 tsp. baking powder
- 2 tbsp. milk, room temperature
For the filling
- 100g softened butter
- 140g icing sugar
- 170g strawberry jam
- Icing sugar to decorate
Instructions
- Prepare the oven and preheat it to 170 degrees C. Also, prepare 2-20cm sandwich tins by greasing them with butter and lining them with parchment paper.
- Add flour, milk, baking powder, eggs, butter, and sugar in a large bowl, and whisk using a hand whisk until soft, consistent, and smooth batter.
- Divide and pour equal batter into 2 prepared tins and level the surface using the back of the spoon or spatula.
- Place in the oven and bake for 18 to 20 minutes or until the color turn golden and the cake springs back upon pressing.
- When cake is ready, remove from and leave to cool slightly, then remove from tins and place on the wire rack until cooled completely.
For the Filling
- In a clean bowl, add butter and whisk using a hand whisk until creamy and smooth, then slowly add the icing sugar while beating; add vanilla and beat again until thoroughly combined.
- Flip one of the sponges and spread the filling, then spread another layer of jam. Place the other sponge on top, dust with icing sugar, and serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Chocolate Victoria Sponge Cake: Classic Victoria sponge cake made with chocolate is genius. The rich, delightful cake with chocolate buttercream and sugar on top is perfect.
- Almond And Raspberry Sponge Cake: The classic sponge with the delicious flavor of almond and raspberry is a unique combination we have missed. It has the almond’s earthiness and the fresh raspberry’s sweet tartness.
- Orange and almond Victoria sponge cake: The citrusy tartness from the orange and the nutty almond gives the Victoria sponge cake a new dimension of flavors. We love the simplicity of this recipe with bold flavors.
- Clotted cream Victoria sponge: This twist has a chocolate sponge and the classic sponge with the clotted cream and the classic strawberry jam. The combination of two cakes makes it extra special.
- Mini Victoria sponges: These mini sponge cakes have all the traditional flavors. Because of their size, they are perfect for parties, picnics, and teatime. These will become popular among kids too.
