Traditional Victoria Sponge Cake Recipe

Traditional Victoria Sponge Cake Recipe

Experimenting with food and creating new recipes using different flavours is what I prefer to do in the kitchen. However, sometimes I just wish to make a classic and forever favourite recipe. I believe most British people have heard of and have their own Traditional Victoria Sponge Cake Recipe but in my opinion, this is one recipe that does not need to be over complicated. Keeping it simple only makes it more delicious. This Cake’s history dates back to the Victorian era and this mouth-watering dessert was a true favourite of Queen Victoria herself. So if you have never tried making it before here is a simple but delicious recipe to get you started.

Ingredients for the Spong

230g x Caster Sugar

230g x Butter

4 x Free Range Eggs (Medium)

230g x Plain Flour

1.5 tsp x Baking Powder

1 tsp x Vanilla Extract

Ingredients for the Filling

300 ml x Double Cream

Raspberry or Strawberry Jam

Method

  1. Start by preheat your oven to 170°C.

2. For the easiest and quickest outcome place all sponge ingredients into the mixing bowl of a free-standing mixer and let it run until all elements are completely blended to a smooth mixture. Start the mixer on a low speed to avoid the ingredients overflowing from the bowl.

  • If you have more time, you can make the mixture using the traditional creaming method. To do this, you need to place the butter, sugar and vanilla in a mixing bowl and cream together until the sugar dissolves and the mixture is light and fluffy. Next, add the whole eggs one by one until fully incorporated. After all of the eggs are mixed in, the flour can be sieved to remove any lumps. Gradually fold in the flour and baking powder with a wooden spoon or spatula until the mixture is smooth. Make sure you don’t beat the air out of the mixture to achieve a light sponge cake.

3. To bake the sponge you will need an 8” Cake tin lined with greaseproof paper to prevent from sticking. Add the cake mixture into the cake tin and smooth out on the top.

4. Place into the oven at 170°C for 50-60 minutes depending on your oven. A good way to check if the cake is fully baked is to stick a metal skewer or a small paring knife into the centre of the cake and if it comes out clean, the cake is ready.

5. Once cooked, take the cake from the oven and place onto a cooling rack. Allow it to fully cool down to room temperature before filling.

6. To fill the cake cut it into two or more layers. Spread your choice of Jam on the bottom of each layer. If you’d like to try making your own jam, here is my recipe for Super Easy Blackcurrant Jam all you have to do is swap out the blackcurrants for raspberries or strawberries.

7. Whip the double cream and add extra sugar to your taste if needed. The whipped cream can then be placed on top of the Jam and spread out. Now its time to stack up the cake layers to form the finished cake. To finish it off sprinkle the top with caster sugar or icing sugar. You can serve this in slices with extra cream and fresh fruit on the side.

If you’d like to learn more simple recipes, check out my ebook here.

Try out more of my Good Day Recipes and Bad Day Recipes or my Recipe Cards Here

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