Victoria Sponge Cake, An English Tradition
This simple cake is an English classic. You just need eggs, butter, flour, sugar and your favorite jam. The Victoria Sponge Cake was named after Queen Victoria. Around four o’clock the Queen would have tea with bread and butter 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. Here are a few classic examples on Pinterest: Sponge Cake Examples. I prefer to dress it up with whip cream and berries for special occasions
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. I recommend using a gram scale when baking, it’s easier to get recipes exact.
Victoria Sponge Cake Tips:
1. Make sure eggs and butter are at room temperature.
2. Let the cakes cool before you place them together.
3. Slice the cake with a sharp knife and light hand.
- 4 eggs (200g)
- Caster sugar (200g or 1 cup)
- Butter (200g or 7/8 of a cup or one cup less 2 tablespoons)
- Flour (200g or 1 1/3 cup), sift flour after you measure it
- 2 1/2 teaspoons of baking powder
- 1/4 teaspoonful of salt
- 2 teaspoons of vanilla extract
- Any kind of jam (I like strawberry)
- Powdered sugar for dusting
- 2 Springform Cake Pans (Loose bottom cake tins)
- 2 cups 500ml of heavy whipping cream
- 1/2 cup of powdered sugar (or to your taste)
- Preheat oven to 350 F or 180 C.
- Butter and line the bases of 2 x 18cm (7in) cake pans with parchment paper.
- Place the flour into a small mixing bowl and stir in the baking powder.
- In another bowl cream the butter & caster sugar, add the eggs and continue to blend.
- Add flour and vanilla, continue to blend.
- Make sure the mixture slowly falls off a spoon when held sideways. If it doesn’t add a teaspoon of hot water.
- Divide the mixture between the 2 springform cake pans
- Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
- Next, let them cool in the pans for a few minutes, then turn them out to cool completely on a wire rack.
- Spread the jam and whipped cream on one half of the cake and then place the other half on top.
- Dust the top with powdered sugar for a simple cake or dress it up with whipped cream and fruit for decoration.
- With a mixer beat the whipped cream until it starts to get thicker (about 2 minutes)
- Add the powder sugar and beat for another minute or 2 until desired consistency.
Adapted from Giuliana Orme
Keywords: Victoria Sponge Cake, Desserts, Cake, Sponge Cake
Check out my other Afternoon Tea Recipes!