Victoria Sponge
Victoria Sandwich (vik-TOR-ee-uh spunj)
Victoria Sponge Cake
Two golden butter sponge layers sandwiched with strawberry jam and whipped cream, dusted with icing sugar — the queen of English cakes.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cake stand
Garnishes: icing sugar dusting, fresh strawberries
Accompaniments: English breakfast tea
Instructions
-
1
Cream butter and sugar until pale and fluffy, about 5 min.
-
2
Beat in eggs one at a time, adding a spoonful of flour with each to prevent curdling.
-
3
Fold in remaining flour and vanilla gently.
-
4
Divide between two greased and lined 20cm tins. Bake at 180°C (350°F) for 20-25 min until golden and springy.
-
5
Cool in tins 5 min, then turn out onto a wire rack to cool completely.
-
6
Spread jam on one layer, top with whipped cream, place the second layer on top. Dust generously with icing sugar.
Did You Know?
Queen Victoria loved this cake so much at her tea parties that it was named after her — it was one of the first cakes to use baking powder.
Chef's Notes
Equipment Tips
- 2 x 20cm round cake tins
- electric mixer
- wire rack
Garnishing
icing sugar dusting, fresh strawberries
Accompaniments
English breakfast tea
The Story Behind Victoria Sponge
The Victoria sponge arose in the 1840s when baking powder became commercially available, replacing laborious egg-whisking. Named after Queen Victoria who favoured a slice with her afternoon tea, it became the benchmark for home baking prowess across England.
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