Learn to make this easy Victoria Sponge Cake for your next gathering. You just need eggs, butter, flour, sugar and your favorite jam.
The 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.
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.
Adapted from Giuliana Orme
Keywords: Victoria Sponge Cake, Desserts, Cake, Sponge Cake