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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
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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
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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.
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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
PREP 30min
COOK 20min
RESTING 2h
READY IN 2h 50min
Adapted 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.
Ingredients
SPONGE
3 eggs
150g (5.3 oz) superfine sugar
150g (5.3 oz) unsalted butter, softened
150g (5.3 oz) self-rising flour, sieved
1/2 tsp vanilla essence
FILLING
150g (5.3 oz) unsalted butter, softened
220g (7.8 oz) powdered sugar, plus extra for decoration
1/3 vanilla pod (or 1 tsp vanilla essence)
jam (strawberry or raspberry)
Preparation
Step 1/13
Preheat the oven to 180°C (375°F/Gas 8). Grease and line two 8-inch/20cm cake pans with baking paper. If using only one pan, bake the sponge and then slice it in half to get two layers.
Step 2/13
Cream the superfine sugar, vanilla essence, and softened butter until light and fluffy.
Step 3/13
Whisk the eggs in a separate bowl.
Step 4/13
Gradually add the eggs to the mixture, a little at a time, to avoid curdling.
Step 5/13
Fold the sieved flour into the mixture.
Step 6/13
Pour the mix in equal parts into two pans. If using one pan, pour the entire mix into one pan. Make sure to smooth out the surface of the mix.
Step 7/13
Bake for 20 minutes, or until the cake’s surface gets golden brown. Do a toothpick test to ensure that the sponge is thoroughly baked.
Step 8/13
Take the sponges out from their pans and leave them to cool completely.
Step 9/13
To make the buttercream, cream the butter with powdered sugar and seeds from the vanilla pod (or vanilla essence).
Step 10/13
When both sponge layers have completely cooled down, spread a layer of jam onto the surface of one of them.
Step 11/13
Spread a thick buttercream layer on top of the jam. If preferred, the buttercream layer could be done first, with the jam added on top.
Step 12/13
Carefully place the second sponge layer on top and gently press down on it.
Step 13/13
Sprinkle the cake with powdered sugar and serve with a pot of fresh English tea.
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