Victoria Sponge Cake Recipe
Fluffy, light classic Victoria Sponge Cake that everyone will love
We all love our classic bakes when it really comes down to it and I know if you are like me, you enjoy nothing more than whipping up one of these golden oldies. My favorite time to use this recipe is when family plan on visiting for a cup of tea. This goes down a real treat in the afternoon before dinner. Alternatively you can cook this cake and divide into 12 cupcake portions for use at a tea party or adult social event.
As i said The Classic Victoria sponge cake recipe is my absolute favorite for tea with friends and family. Its very versatile and can be used with different combinations of jams and fillings. If you like to experiment, you can play around with the fillings using things like Nutella, Fluff and different flavored jams.
I have also seen the cake used in weddings, birthdays and events which makes it a real winner every time. Unlike other cakes or cupcakes, this recipe is easy and not very time consuming….anyone can bake this novice or professional.
Did you know: The classic version of the Victoria sponge cake dates back to 1861 where the cake was famously named after Queen Victoria. The cake recipe was published in Isabella Beeton’s 1874 cookbook called Mrs. Commonly used for Queen Victoria’s Garden parties this cake was known to be light, fluffy and oh so good!
Also know as Victoria Sandwich and Victorian Cake. Victoria Sponge Cake is considered the quintessential English teatime treat. Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria’s (1819-1901) ladies-in-waiting, is credited as the creator of teatime.
Equipment you will need to get started
- Large mixing bowl or stand mixer
- Stand mixer, hand mixer or wooden spoon
- Measuring spoons
- Measuring scales
- Small sieve for the topping
- Twin 20cm sandwich tins
For the Sponge:
- 200g Caster Sugar
- 200g Salter butter (softened)
- 4 medium eggs (beaten)
- 200g Self Raising Flour
- 2 Tbsp Whole Milk
- 1 Tsp of Baking Powder
For the filling:
- 110g Salted Butter
- 150g Icing Sugar and a little extra to decorate
- 2 Drops Vanilla Essence
- Jar of Strawberry Jam (use about half)
- Preheat the over to 190C/fan 170C/gas 5
- Grease your sandwich tins with a little butter to avoid sticking, or use silicone moulds which are perfect for this recipe
- In your bowl, add your beaten egg, caster sugar, butter, flour, milk and baking powder.
- Beat together using an electric mixer or stand mixer (you can use a spoon). The batter should be silky and smooth, falling off the spoon easily.
- Equally divide the mixture between the sandwich tins and using a spatula or spoon, smooth the surface
- Bake in the oven for 20 minutes (to test its ready stick a skewer into the middle to check no batter sticks to this)
- Leave on a cooling rack to cool
- To make the filling, mix the butter using a hand or stand mixer until smooth and soft. Add in the icing sugar and vanilla essence to make a firm but creamy filling.
- Pipe or spread the filling over the bottom of one sponge. Top with your jam and place the other sponge ontop to sandwich it together
- Lastly dust or sprinkle the top with a little icing sugar