Traditional Victoria sponge cake

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Traditional Victoria sponge cake

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Ingredients

Adjust Servings:
225 g Self-raising flour
225g Butter
225 g Caster sugar
4 Egg medium
2 tsp Baking powder
1 tsp Vanilla
1 jar Jam raspberry / strawberry
300 ml Double cream

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Cuisine:
    • 1 hour
    • Serves 10
    • Medium

    Ingredients

    Directions

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    Traditional Victoria sponge cake

    This traditional Victoria sponge cake is a British teatime classic.  It is a simple vanilla sponge with strawberry or raspberry jam and cream or buttercream.  It usually has a dusting of icing or caster sugar on top. We are looking for equal weights of sugar, flour, butter and eggs – I weigh the eggs to get as close as possible. The recipe gives instructions for a cake with one filling, if you want measurements to make a triple layer cake, change the serving size to 15 people, rather than 10. The main image shows one made with buttercream – I used 200g unsalted butter, 400g icing sugar and a bit of vanilla essence and milk to get the right consistency. The butter and icing were beaten together until very pale and then the essence and milk were added as required.

    Anna, the Duchess of Bedford is orginally credited with the invention of the cake.  Queen Victoria started to have tea parties and was particularly fond of this cake. When her husband, Prince Albert, died she retreated to Osborn House on the Isle of White.  It is said that this is when the cake acquired it’s name.

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    Steps

    1
    Done

    Add the softened butter and sugar into a bowl.
    Cream together along with the vanilla essence.

    2
    Done

    Make a well and add one egg and a tablespoon of flour.
    Mix until combined and then continue like that until all eggs are mixed in.

    3
    Done

    Add the baking powder to the flour and sift into the mixing bowl.
    Fold the flour into the mixture, keeping as much air in the mix as possible.

    4
    Done
    20 minutes

    Butter two 20cm cake tins and divide the mixture between them.
    Flatten the mixture with a spatula.
    Put into the preheated oven and bake until the mixtures comes away from sides and is golden brown and springy. Check after 20 minutes to see how it is.

    5
    Done

    Remove from the oven and let sit for about 5 minutes before turning out onto a rack to cool.

    6
    Done

    Whip the cream until it has a firm consistency and can hold it's shape.
    Turn one cake upside down so the flat surface is facing you.

    7
    Done

    Add the jam first and try to leave an even surface.
    Pipe or spoon the cream (or buttercream) over the jam surface.
    Add the top of the cake, flat side down.

    8
    Done

    Dust with icing sugar and enjoy with tea.

    BaTarts

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