Victoria Sponge Cake | ForTheFeast.com #dessert #cake #teatime #brunch

Victoria Sponge Cake

Posted on July 9, 2014

Victoria Sponge Cake was named after Queen Victoria. It’s an English classic.

Queen Victoria would have tea with bread and butter around four o’clock since dinner was served later in the evening. She would invite friends over for the afternoon which became quite an event. The menus started to get more creative and this simple sweet sponge cake became her favorite.

A Traditional Victoria Sponge Cake consists of jam and double whipped cream sandwiched between two sponge cakes.

Typically the top of the cake is not iced or decorated but dusted with powdered sugar. If I am serving an afternoon tea I only dust it with powdered sugar. You can see many examples of that here on Pinterest: Sponge Cake Examples.

If I am bringing the Victoria Sponge Cake to someones house or serving it by itself then I prefer to dress it up with whipped cream and berries for decoration.

What’s interesting about this recipe is that it’s based on the weight of the eggs. I used 4 eggs that weighed 200 grams. This measurement is used for the butter, sugar, and flour. To get this recipe in balance all of your main ingredients: sugar (200g), flour (200g) and butter (200g) all need to be the same weight.

Example: If your eggs weighed 250 grams then the sugar, butter, and flour also need to be 250 grams.

Note: I strongly recommend using a gram scale when you are baking. If you don’t have one use my measurement of 4 eggs at 200 grams. When I switched over to using the gram scale it was so much easier to get recipes exact.

Tips when making a Victoria Sponge Cake: 
1. Make sure eggs and butter are at room temperature.
2. Let the cakes cool before you sandwich them together.
3. Slice the cake with a sharp knife and light hand.

 

Victoria Sponge Cake
Serves 10
Learn to make this easy Victoria Sponge Cake for your next gathering. You just need eggs, butter, flour, sugar and your favorite jam.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 eggs (200g)
  2. Note, use the weight of the eggs for the rest of the ingredients
  3. Caster sugar (200g or 1 cup)
  4. Butter (200g or 7/8 of a cup or one cup less 2 tablespoons)
  5. Flour (200g or 1 1/3 cup)
  6. Note, sift flour after you measure it
  7. 2 1/2 teaspoons of baking powder
  8. 1/4 teaspoonful of salt
  9. 2 teaspoons of vanilla extract
  10. Any kind of jam (I like strawberry)
  11. Powdered sugar for dusting on top of cake
  12. 2 Springform Cake Pans (Loose bottom cake tins)
Whipped Cream
  1. 2 cups (500ml) of heavy whipping cream
  2. 1/2 cup of powdered sugar (or to your taste)
Instructions
  1. Preheat oven to 350 F or 180 C.
  2. Butter and line the bases of 2 x 18cm (7in) cake pans with parchment paper.
  3. Place the flour into a small mixing bowl and stir in the baking powder.
  4. In another bowl with an electric mixer cream the butter & caster sugar.
  5. Add the eggs to the butter and sugar mixture, continue to blend.
  6. Add the flour, continue to blend.
  7. Add the vanilla extract and mix all together.
  8. Test to make sure the mixture slowly falls off a spoon when held sideways. If it doesn't add a teaspoon or 2 of hot water until it does.
  9. Divide the mixture between the 2 springform cake pans
  10. Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
  11. Let them cool in the pans for a few minutes, then turn them out to cool completely on a wire rack.
  12. After the cakes are cool spread the jam and whipped cream on one half of the cake and then place the other half on top.
  13. Dust the top with powdered sugar for a simple cake or dress it up with whipped cream and fruit for decoration.
Whipped Cream
  1. With a mixer beat the whipped cream until it starts to get thicker (about 2 minutes)
  2. Add the powder sugar and beat for another minute or 2 until desired consistency.
Adapted from Giuliana Orme
Adapted from Giuliana Orme
For The Feast http://forthefeast.com/
 

What Others Are Saying

  1. dina July 10, 2014 at 6:09 pm

    it looks gorgeous!

  2. Julie @ Lovely Little Kitchen July 13, 2014 at 1:01 pm

    Love the beauty and simplicity of this cake!

    • Carrie Pacini July 14, 2014 at 8:53 am

      Thank you Julie!

  3. Leah | So, How's It Taste? July 15, 2014 at 2:31 pm

    This cake looks stunning!

    • Carrie Pacini July 15, 2014 at 5:21 pm

      Thanks Leah!

  4. Megan July 18, 2014 at 10:40 am

    What a perfect summer dessert. Looks delicious!

    • Carrie Pacini July 18, 2014 at 10:50 am

      Thanks Megan!

  5. Allison July 22, 2014 at 11:09 am

    What a beautiful cake! Looks so summery and light -I need to follow your directions next time I bake, it looks straight out of a bakery :)

    • Carrie Pacini July 23, 2014 at 11:28 am

      Thanks Allison!

  6. Karen July 28, 2014 at 3:21 am

    I am an avid fan of Victoria Sponge and always weigh my eggs and then the rest of the ingredients, it’s how my grandmother used to make hers! Yours looks DIVINE with all of that fresh fruit and cream! Karen

    • Carrie Pacini July 28, 2014 at 2:22 pm

      Thanks Karen!

  7. Denise | Sweet Peas & Saffron August 10, 2014 at 4:53 pm

    Looks delicious, especially with all that fresh fruit and whipped cream!

    • Carrie Pacini August 11, 2014 at 7:12 am

      It’s really a great cake. You can’t keep it simple with powdered sugar or dress it up with whipped cream.

  8. Julia | Orchard Street Kitchen August 18, 2014 at 8:27 pm

    What a pretty and colorful cake! All of that fresh fruit looks delicious. And as someone who loves English history, I like how you included how this cake got its name!

    • Carrie Pacini August 19, 2014 at 6:46 am

      Thanks Julia, I love English History too and find it all quite fascinating!

  9. Peggy September 7, 2014 at 9:47 am

    I have been toying with the idea of making a Victoria sponge cake for months. Thanks for the recipe Carrie.

    • Carrie Pacini September 7, 2014 at 10:41 am

      Hi Peggy, You have to try this one I think you will love it. Most days I just make it with a layer of jam. It’s perfect with tea.

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