Traditional Victoria Sponge Cake consists of 2 layers of light-as-air sponge cake that sandwich whipped cream and jam. Perfect for a British afternoon tea treat.
The Victoria Sponge (aka Victoria sandwich) has been around since Queen Victoria (the current Queens great-great grandmother) was the reigning British monarch. Named after her because she enjoyed a slice with her afternoon tea. And why not? I’d eat a slice every day myself if I could.
There are a few tips to getting the lightest, fluffiest cake possible. It starts with sifting the flour. This is a step often overlooked, but it is a great way to get extra air into dry ingredients.
The second step to a light cake is beating the eggs as well at butter and sugar until you can actually see it increasing in volume and becomes much lighter in color.
The third is an easy one and that is adding the leavening agent, baking powder and finally, adding the dry ingredients a little at a time as you fold. Only mix enough to incorporate all the ingredients or over-mixing can develop the gluten in the flour and result in a tough cake.
The filling is simple, unsweetened whipped cream and jam. Strawberry or raspberry is traditional, this is the cooks choice.
If you’ve tried this Traditional Victoria Sponge Cake or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- For the cakes:
- 7 large eggs, Room temperature
- 1 tablespoon milk
- 8 ounces (227g) unsalted butter, plus more for greasing tins
- 1 cup (128g) granulated Sugar
- 1 teaspoon pure vanilla extract
- 1 cup (128g) all-purpose flour
- 1 1/2 tablespoons baking powder
- ¼ teaspoon salt
- For the Filling:
- 1 cup (236ml) heavy whipping cream, cold
- 10 ounces (284g) strawberry jam
- 1 teaspoon powdered sugar
- Preheat oven to 350°F/180°C.
- Butter 2, 8-inch cake pans. Cut a circle of parchment paper and place in the bottom of each pan.
- Add the butter to a microwave-safe bowl and microwave on low until melted.
- To a mixing bowl or stand mixer, add the eggs and milk and beat on slow until the eggs are mixed. Add the butter and sugar, beat on high until light in color.
- To a separate bowl, sift the flour, baking powder and salt. Fold the flour mix into the wet ingredients using a spatula a little at a time until well incorporated.
- Divide the mix evenly between the 2 cake pans (use a ladle, ice cream scoop or large spoon) and smooth the top. Bake for 25 minutes, just until the top is lightly brown.
- Remove from the oven to cool slightly in the pans then remove and cool completely on a cooling rack.
- To a bowl or stand mixer, add the cream and beat until you get stiff peaks.
- Spread the jam onto one of the cakes, top with the whipped cream then place the other cake on top. Lightly dust the top with the powdered sugar.
Serving Size:1 slice
Amount Per Serving:Calories: 499 Total Fat: 30g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 206mg Sodium: 341mg Carbohydrates: 51g Fiber: 1g Sugar: 35g Protein: 7g