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Victoria Sponge Cake

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

5 from 3 reviews

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.

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.

Scale

Ingredients

Whipped Cream

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.

Notes

Adapted from Giuliana Orme

Keywords: Victoria Sponge Cake, Desserts, Cake, Sponge Cake