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Victoria Sponge Cake

How to Making Recipes Victoria Sponge Cake using 7 ingredients and 5 steps

Victoria Sponge Cake - A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar. In a medium bowl, whisk together flour, baking powder and salt.

Victoria Sponge Cake

To mark Royal Garden Parties, Buckingham Palace Pastry Chef's are delighted to share this traditional recipe.

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You can cook Victoria Sponge Cake using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients cook Victoria Sponge Cake

  1. You need 200 grams butter.
  2. It's 200 grams caster sugar.
  3. Prepare 200 grams self raising flour.
  4. It's 4 eggs.
  5. It's 1 tbsp vanilla extract.
  6. You need strawberry jam.
  7. It's 175 ml double cream.

Victoria Sponge Cake instructions

  1. Cream butter and sugar together until light and fluffy.
  2. Add in the flour and eggs (a little at a time) and the vanilla extract, mix together until all the ingredients are thoroughly mixed.
  3. Pour mixture evenly into 2 greased round cake tins and cook at 180°F for 20 minutes or until golden.
  4. Once the cake is cooked and cooled thoroughly, whisk the cream until quite stiff and spread on one half of the cake. Spread the jam on the remaining half and place on top..
  5. Dust with icing sugar and serve as required.

Victoria Sponge Cake - Find more cake recipes at BBC Good Food. The perfect party cake, a Victoria sponge is a traditional bake everyone will love. I fell in love with Victoria Sponge on my first trip to England. From the first time I saw this moist, yet fluffy vanilla sponge cake filled with cream and jam, I knew it was love. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little. Thank you and good luck