What Is A Victoria Sponge Cake?

Victoria sponge cake is also known as the Victoria sandwich or the Victorian cake, which is an English classic  cake, named after Queen Victoria, who enjoyed to eat a slice with her 5 o'clock afternoon tea, usually layered with strawberry and Chantilly cream.

The equal quantities of eggs, butter, sugar and flour are the same as pound cake, but the only difference is the baking powder. Because sponge cake has a firm and well-airy structure like sea-sponge, simply it is known as 'sponge' cake.
If you can achieve to make the fluffy sponge cake, you can make any other cake, because, the technique is more demanding than a normal cake.

Sponge Cake Recipe:

  • 4                  eggs, at room temperature
  • 225 g           caster sugar
  • 225 g           self-raising flour
  • 1 tsp            vanilla extract
  • 225 g           soft butter at room temperature + a little extra

Victoria Sponge Cake Filling:

  • 200 ml           double cream
  • 2 tbsp            icing sugar
  • Seedless quality raspberry or strawberry jam
  • Icing sugar to dust and some strawberries for garnish
  • 2-8               inch round sandwich cake  pans


Method

  1. Start with the usual baking steps: Preheat the oven to 350° F then grease cake pans with extra butter, and line them with parchment paper.
  2. First  mix the butter with caster sugar, using an electric hand mixer or a whisk (the old fashion way), about 5 minutes, until the mixture has gone pale and double in volume, note that, a very good whisked 'butter-sugar' mixture, results in a fluffy sponge cake.
  3. Add the vanilla extract to the creamed mixture; then, in a medium bowl, whisk the eggs with a fork.
  4. Add the beaten eggs, just a little at time, to the mixture, whisk, until the creamed mixture and eggs become homogeneous, and results in a fluffy and light mixture.
  5. Stir in the flour to the butter, sugar and eggs mixture, by folding, lifting and turning, until you incorporated all the flour. It's better to use a wooden or metal spoon, to get a spongy cake. DO NOT over mix, the finished mixture should fall off the spoon easily.
  6. Divide the mixture evenly between the tins, and roughly level with the back of a spoon. Smooth the surface of the cakes.
  7. Place the pans on the middle shelf of the oven and bake for 25-30 minutes. Check the cakes after 20 minutes. The cake should be golden-brown, and spring back up when you press lightly on the top.
  8. Allow the cakes to cool in the pans for 5 minutes, before removing and cooling fully on a wire rack. When completely cool, assemble the cake, by spreading in a circle raspberry jam, and making small rounds of whipped cream,  all around the inside of the jam circle, or just spread whipped cream, too.
  9. Top with the second cake, top-side up. Dust with a little icing sugar and garnish with strawberries.

La Dorure Tips

  • To get the fluffy, spongy Victoria cake, the method is crucial, don't be on rush, don't over mix, take your time.
  • This recipe is the basic for any other sponge cake, use to celebrate birthdays or wedding, just change the filling, the flavor, and decorate with your own style.