Victoria Sponge is named after Queen Victoria who favoured a slice of this simple yet delicious cake with her afternoon tea. Like Queen Victoria, I can think of few better things than a slice of Victoria Sponge and a cup of tea.
As you can see from the picture below, when I make cakes I like them to be big. I like to put them down on the table and everyone to gasp with amazement.This means plenty of sponge and plenty of filling to create the perfect slice of cake.
I think there is nothing sadder than a small cake (unless we're talking cupcakes). Therefore, the quantities in the recipe are quite large.
As Victoria Sponge is a classic, there are thousands of recipes to choose from. There is also a lot of disagreement on the 'correct' way to make a Victoria Sponge (I think the WI are particularly strict when it comes to this cake!). My recipe is, I think, on the more traditional end of the spectrum simply filled with some good quality jam and with some whipped cream on the side. A simple dusting of icing sugar is enough on top.
In the summer when there are plenty of fresh berries I usually put the cream and berries inside as a filling, rather than just jam, to make a slightly fancier and more summery dessert.
RECIPE
METHOD
In the summer when there are plenty of fresh berries I usually put the cream and berries inside as a filling, rather than just jam, to make a slightly fancier and more summery dessert.
VICTORIA SPONGE CAKE
Difficulty
Easy
Easy
Timing
Preparation: 10 minutes
Baking: At least 25 minutes
Preparation: 10 minutes
Baking: At least 25 minutes
Servings: 10
RECIPE
- 3 Eggs and the equivalent weight of:
- Self-raising flour
- Butter
- Caster Sugar
- 1 teaspoon baking powder
- 1 tablespoon vanilla essence
- 1 tablespoon milk
FILLING OPTIONS
- Good quality jam, I usually use strawberry or raspberry
- Double cream ~ whipped
- Fresh berries
- Cream cheese
TOPPING
- Icing sugar
METHOD
- Preheat your oven to 170C
- Line the base of two 20cm cake tins with some baking parchment. *The best tins to use are the ones with the removable bases. This means turning the cake out will be a million times easier.
- Weigh your eggs. Note down the weight as you need to use the same amount of flour, butter and sugar in this recipe. For example, if your eggs weigh 200g, then you need 200g of sugar, flour and butter.
- Cream the butter and sugar together until light and fluffy. *This can be done with a mixer to save some time.
- Meanwhile, combine the eggs, milk and vanilla essence in a jug.
- Pour this mixture, bit by bit, into the sugar and butter.*If your mix starts to curdle, add a little flour. This should bring it all back together.
- Then, sieve the flour and add to the mixture, along with the baking powder
- Divide your mixture equally between the two baking tins.
- Cook in the centre of the pre-heated oven for 25mins
- Check to see if it is cooked by inserting a knife or skewer into the centre. If the knife comes out clean, without any batter left on it then it is ready. If not, give it another 5-10 mins and check again
- Once cooked, remove the cakes from the oven and and leave to stand for a couple of minutes. *This means that the cakes will turn out more easily.
- Turn on to a cooling rack and leave to cool completely.
FILLINGS
a) Place one of your cakes on a plate or stand and spread with jam. Place the second cake on top and dust with icing sugar. Serve with some whipped cream.
b) Place one of your cakes on a plate or stand. Whip some double cream, mix in some berries and spread this on the cake. Place the second cake on top and dust with icing sugar.
c) Place one of your cakes on a plate or stand and spread with jam. Combine cream cheese and icing sugar to taste and layer on top of the jam. Place the second cake on top and dust with icing sugar.
Option C might sound a little quirky but it tastes better than it sounds. The icing sugar and cream cheese filling gives the cake a little kick and tastes great against the sweet jam.
So I hope you enjoy making this. I made one this weekend using a Kitchen Aid mixer and fell in love with it. It's so quick and simple. No switching arms halfway through creaming the sugar and butter. I shall have to start saving up....
Good luck and have fun!
x
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