Victoria Sponge Cake is a royal delicacy that you can enjoy with afternoon tea. Bake this simple cake and impress the people around.
A British Classic recipe
This Victoria Sponge Cake is a British cake which is easy to bake and you can enjoy it at any time of the day. The sandwich cake is basically two layers of sponge cake, which is very easy to put it together. The layer between the two cakes is traditionally filled by strawberry or raspberry jam but you can also add a layer of whipped heavy cream. I usually add both jam and cream layer for extra flavor in the cake. It is a perfect party or any occasion cake.
Technically, this cake is a sponge cake but very similar to the American pound cake but the leavening agent makes it much lighter. The ingredients are similar in weight just like pound cake. The cake has a tender crumb that melts in the mouth, but the structure is sturdy enough that holds it together.
Make the strawberry jam yourself for the recipe. Here is a link to my tried-and-test homemade strawberry jam recipe.
History and Origin
Traditionally, this cake was Queen Victoria’s favorite cake, also known as the Victoria Sandwich Cake or ‘Vicky Sandwich Cake’. This cake was invented back in the 18th century and the Queen used to take a slice every day with her evening tea at 4 pm.
Equal weight of ingredients
Traditionally, the cake calls for equal weight of eggs, sugar, flour and butter. I have tried to keep the recipe close to the original. I changed the sugar quantity and used less sugar as I don’t like very sweet cakes.
The traditional Victorian Sponge cake only have jam between two layers and that’s it. But these days whipped cream is also added along with the jam. To finish off the cake, you can sprinkle the confectioners sugar on the top layer before serving. Sometimes, fresh berries or buttercream are also served along with the cake.
Frequently Asked Questions
Let's dig into these two different methods to make cakes. Creaming method, as the name explains, is a method in which ingredients are added one after another, creaming at each addition so that all the ingredients are incorporated well. In the all-in-one method, again as the term explains, all ingredients are added in a large bowl and mixed.
I prefer and recommend the creaming method which helps to incorporate air and lightness to the batter. However, you may use the all-in-one method as well. It’s your choice.
The traditional recipe of the cake uses self-raising flour instead of the all-purpose flour that I use for Victoria Sponges. Self-raising flour has leavening agent and salt in small quantity that helps to raise the cake well. However, I find it easier to handle the cake with baking powder and baking soda, giving it a fluffy texture that makes a moist and tender crumb. If you choose to use self-raising flour, omit using the baking soda and use 1 teaspoon of baking powder.
How to Store
In the Fridge: Store the cake in an air-tight container on the counter for up to three to four days in the fridge.
To Freeze: You can freeze the sponge cakes (without filling) in the freezer for up to three months. Defrost the cake properly before serving it.
Victoria Sponge Cake
- 2 8-inch round baking pans
- 1 ¾ cup all-purpose flour (220 grams)
- 2 teaspoon baking powder (10 grams)
- ½ teaspoon baking soda (5 grams)
- ½ teaspoon salt (5 grams)
- 1 cup unsalted butter (8 oz/225 grams) room temperature
- 1 cup castor sugar (200 grams)
- 1 teaspoon vanilla extract (5 ml)
- 2 teaspoon milk (20 ml)
- ¼ cup strawberry jam (75 grams)
- ¾ cup heavy whipping cream (180 ml)
- 2 tablespoon powdered sugar to sprinkle
Victoria Sponge Cakes:
- Preheat the oven at 350 F. Spray two 8-inch round pans with baking spray and line the bottoms with parchment paper. Set aside.
- In a bowl, sift together flour, baking powder, baking soda and salt together. Whisk well.
- In another bowl, using an electric mixer, cream the butter until it is creamy. Add in castor sugar and vanilla and mix until the butter turns pale in color, light and fluffy for about 4 – 6 minutes. Add eggs, one by one, in the butter mixture and mix well.
- Mix in the dry ingredients into the wet ingredients. Add milk as well and incorporate well.
- Now distribute the batter equally in the pre-greased pans. Each pan will have about 440 grams of batter.
- Bake the cakes for about 20 – 22 minutes and check with a wooden skewer inserted in the center of the cake comes out clean with a few crumbs.
- Remove the pans from the oven and place it on the wire racks for 20 minutes. Once the cakes are cooled, lift them out of the pans and place them on the wire racks.
- Place one cake on the cake plate and spread strawberry jam on it. If you like, you can add whipped cream as well. Place the other cake on top and dust it with powdered sugar.