Victoria SpongeCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Easy
The Victoria sponge cake was named after Queen Victoria, who used to enjoy a slice of sponge cake with her afternoon tea. A traditional Victoria sponge cake has raspberry jam and whipped double cream or vanilla cream. The filling is between the two sponge cakes. The top of the cake is not decorated apart from sieved icing sugar.
4 medium eggs weigh the eggs with the shells on
The Flour,Sugar and Butter weights should be equivalent to the weight of the eggs
200 g plain flour
200 g caster sugar
200 g unsalted butter softened, plus extra for greasing
4 tsp baking powder
Pinch of salt
- To finish
150 ml whipping or double cream
100 g raspberry jam or more if you like
Icing sugar for dusting
- Weigh the Eggs Before you weigh out the other ingredients Flour, Sugar and Butter are equal quantities to the Eggs
- Heat your oven to 180°C.
- Line the base of two 20cm cake tins with baking parchment and lightly butter the sides.
- Place all the ingredients into a stand mixer or large bowl.
- Mix on a low speed, or whisk slowly using an electric hand-held whisk, until all the ingredients are evenly combined. Do Not OvermixOver mixing will tighten the mixture and you will end up with a rubbery texture.
- Pour the mixture evenly between the cake tins and place in the oven to bake for 25-30 minutes.
- Check the sponge after 25 minutes the top should be golden brown and a thin knitting needle or similar object should come out clean when inserted in the middle of the cake
- Leave to cool in the tins for a 10 minutes before moving to a wire rack to cool.
- Select the best-shaped sponge for the top layer and trim the top of the other one if there is a bulge, lay that one trimmed side down on a serving plate.
- Spread the jam over the bottom layer, don’t be mean, and then whip the cream to soft peaks and using a piping bag or palette knife spread the cream over the jam.
- Place the other layer on top and dust with icing sugar.
- Serve and Enjoy
- **Important.** Eggs play an important roll in any cake mix. They add structure, leavening, colour, and flavour. It’s the balance between eggs and flour that help provide the height and texture of any cake mixture.
- Although the recipe tells you 200g of flour butter and sugar, it is the weight of the eggs that determine the weight of the other ingredients.
- If the eggs weigh 220g then alter the other ingredient weights to comply