Search locations or food
OR
Already have an account? Log in
OR
Authentic Victoria Sponge Recipe England, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The Victoria sponge cake (a.k.a. Victoria sandwich) was popular with both adults and children during Victorian high tea. Made with equal parts eggs, flour, sugar, and fat, plus baking powder, the Victoria sponge is basically made the same way as pound cake. And while the original Victoria sponge, as Queen Victoria would have it, only consists of two cake layers with a strawberry or raspberry jam center, most modern recipe variations also add a spread of buttercream. Also, other than a dusting of caster sugar, the cake has no other decorations or icings. However, the cake has spread worldwide, and over the years, variations have developed, mainly regarding the filling. Some of those variations call for such fillings as lemon curd, cream and strawberries, apricot jam, whipped cream, and other flavored creams. Additionally, lemon and orange zest and/or juice are used to flavor the sponge.
Cooking tips
-
preparation
Leaving the cake mixture for too long will cause it to lose air, so all ingredients must be weighed and prepared beforehand. Sifting is crucial, as it aerates the flour, which aids in making a light and fluffy sponge cake. Using ingredients at room temperature is also essential. The butter should be slightly warmer than the other ingredients to be soft — too warm, and it will be oily, too cold, and ... Read more -
mixing methods
The batter can be mixed in one of two ways — the traditional and the modern. The traditional method involves creaming superfine sugar with butter by hand until light and fluffy before adding the eggs. All the dry ingredients are added last. The modern approach typically uses an electric whisk or stand mixer and involves whisking all ingredients together in a large mixing bowl until creamy. This method ... Read more -
doneness
Once the cakes are baked, it's essential to check their doneness. The sponges should be risen and golden. Apart from doing a toothpick test, it's important to tap the sides and the middle of the cake with your fingers — the cake should spring back, leaving no dents behind. -
filling
The authentic version of the Victoria sponge, which Queen Victoria ate back in the day, is known to have been filled with strawberry (or raspberry) jam alone. However, in оur time, the cake would often include buttercream too. But, no matter the choice, the filling should be added after the sponges have cooled completely. -
decoration
The traditional Victoria sponge cake has no icing or elaborate decorations. The cake is served topped only with a dusting of caster (superfine) sugar. Regular sugar can be used instead of caster sugar, but nowadays, most recipes opt for icing sugar. -
variations
While strawberry (or raspberry) jam and buttercream are the classic fillings for this famous sponge cake, it's not uncommon for other fillings to be used. Fresh cream and strawberries, apricot jam, lemon curd, and other flavored creams are just some examples. Also, the recipe for the sponge cake can be used to make a wide variety of treats like cupcakes, cake rolls, puddings, and even chocolate cakes.... Read more
Recipe variations
-
The Traditional Victoria Sponge
Ready in 2h 55minThis is the traditional, most pure version of Victoria sponge, which should have only a jam filling and is made with equal amounts of eggs, sugar, flour, and butter. If you'd like to make a smaller cake, use two eggs (55g/4 oz total), and adjust the other amounts accordingly. The smaller sponge should be baked in a smaller pan — an 18cm (7-inch) one.
-
Buckingham Palace’s Victoria Sponge
Ready in 2h 50minAdapted from the website www.royal.uk, this traditional recipe is courtesy of the Buckingham Palace pastry chefs. Unlike the traditional version of Victoria sponge, this one is flavored with vanilla and has a filling of butter and either raspberry or strawberry jam.
The Traditional Victoria Sponge
PREP 30min
COOK 25min
cooling time 2h
READY IN 2h 55min
This is the traditional, most pure version of Victoria sponge, which should have only a jam filling and is made with equal amounts of eggs, sugar, flour, and butter. If you'd like to make a smaller cake, use two eggs (55g/4 oz total), and adjust the other amounts accordingly. The smaller sponge should be baked in a smaller pan — an 18cm (7-inch) one.
Ingredients
3 medium eggs weighed in their shells (probably 6oz/170g)
the weight of the eggs in butter (or, soft margarine)
the weight of the eggs in superfine sugar (or, granulated sugar)
the weight of the eggs in self-rising flour
raspberry jam to fill – homemade/good quality
caster sugar, for dusting (or, granulated sugar/icing sugar)
Preparation
Step 1/10
Set the oven to preheat to 180°C/350°F.
Step 2/10
Butter two 20cm (8-inch) pans, then line them with parchment paper.
Step 3/10
Add butter and sugar to a large bowl, then mix using a mixer until creamed.
Step 4/10
Whisk the eggs until pale and frothy, then gradually add to the creamed butter, whisking well after each addition.
Step 5/10
Sieve the flour directly into the bowl with butter and eggs, then fold in with a spatula.
Step 6/10
Pour half of the batter into each pan.
Step 7/10
Bake in the center of the oven for 25 minutes. The cakes are baked when golden, the sides have shrunk from the sides of the pan, and the top springs back when touched with fingers.
Step 8/10
Take the cakes out of the pans and place them on wire racks to cool completely.
Step 9/10
Once cooled, take the less good-looking cake on the plate or a cake stand, spread it with raspberry jam, then top with the other cake.
Step 10/10
To finish, sprinkle the top with superfine sugar.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List