Everybody enjoys a good Victoria sponge. Light sponge, fresh fruit, and fresh cream are a winning combination.
When you cut into the cake, the middle layer, filled with fresh strawberries, adds excellent flavor, texture, and an interesting visual element. Try it, and you won’t regret it. Promise!
Contents
What Is The Reason Behind The Name “Victoria Sponge Cake”?
This cake, also known as a Victoria Sandwich Cake or Victoria Sponge, is named after Queen Victoria. This cake is said to have been a favorite of Queen Victoria’s, served to her at afternoon tea. I found a recipe for this cake in almost every British baking book I read. The term “Sandwich” in “Victoria Sandwich” refers to the sandwiching of jam and occasionally whipped cream between the two layers of cake. Traditionally, you sprinkle caster or powdered sugar on the cake to decorate it.
Should I Use Buttercream Or Cream?
You can serve this cake with buttercream and jam or whipped cream and fresh fruit as you would like. I prefer buttercream to extend its shelf life because it keeps its freshness longer than cream, which can get a little icky, especially on a hot day.
Can I Store This Cake?
You can easily keep this cake in the refrigerator for three days if it is in an airtight container. Also, you can store it in a cool place if it is filled with something other than whipped cream.
More Dessert Recipes
Victoria Cake
Ingredients
- Non-Stick Cooking Spray
- 2 cups self-rising flour
- ¼ cup baking powder
- ¼ tsp salt
- 1 cup granulated sugar plus 2 tbsp
- 1 cup unsalted butter softened
- 4 large eggs
- 1 tbsp whole milk
- 2 tsp vanilla extract divided
- ½ cup heavy cream
- 1 tbsp confectioners’sugar plus more for dusting
- ⅓ cup strawberry jam
- 1 cup fresh starwberries
Instructions
- Preheat your oven to 350 °F.
- Grease 2(8-inch) round cake pans with cooking sprayand thenline the bottom ofeach withparchment paper.
- In a bowl, sift together the flour, bakingpowder and salt.
- In a large bowl, add the sugar and butter andwith a hand-held electric mixer, beat on medium-high speed until smooth.
- Slowly add in the eggs, one at a time, beatingwell after each addition.
- Add the milk and 1½ teaspoons of vanillaextract and beat until well combined.
- Slowly add the flour mixture and mix on lowspeed until a smooth mixture forms.
- Divide the cake batter into both preparedcake pans evenly and with a spatula, smooth the top surface.
- Bake for about 25-30 minutes.
- Remove the cake pans from oven and place ontoa wire rack to cool for about 10 minutes.
- Then invert the cakes onto the wire rack tocool completely.
- In a medium bowl, add the cream,confectioners’ sugar, and remaining vanilla extract and with a hand-heldelectric mixer, beat on medium speed until stiff peaks form.
- Arrange one cake onto a serving plate.
- Spreadstrawberry jam over the cake evenly.
- Now place the whipped cream over the jam andspread evenly.
- Cover with the remaining cake.
- Dust the top with extra confectioners’ sugar anddecorate with strawberries.
Nutrition
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