Victoria Sponge
The Victoria sponge, also known as the Victoria sandwich, is an all-time classic British cake. It’s made from two light sponge layers sandwiched together with jam and sometimes sporting a bit of whipped cream in the middle. The top is usually dusted with sugar, giving it a simple, elegant finish. It’s one of the most traditional cakes served with afternoon tea in the UK.
History check
The cake is named after Queen Victoria. She reigned from 1837 to 1901, making her the 2nd longest-reigning British monarch and 10th worldwide. Like a lot of us, dear Queen Victoria was known to enjoy a slice of sponge cake with her afternoon tea. Being such a popular lady, she popularised the custom among the upper classes.
The traditional recipe was based on the pound cake made with equal parts of flour, butter, sugar and eggs. The queen’s version only had jam in the middle. Modern versions decided to add a bit of whipped cream for additional pizzazz. This recipe doesn’t need any more pizzazz and so isn’t using whipped cream. It was also only until later on that a raising agent was added to the mix. Baking powder entered the scene in 1843, invented by food manufacturer Alfred Bird, and is commonly used nowadays in sponge recipes.
Fun fact! This is the man who invented custard powder. He didn’t even create it with the intention to sell it. It was made out of love for his wife who was allergic to both yeast and eggs. Eggs being one of the key ingredients to custard. So he made the powder so his wife could eat custard. Alfred Bird founded ‘Alfred Bird and Sons Ltd’ which later became the famous company and brand: Bird’s Custard.
Similarly, this loving husband invented baking powder so his wife could enjoy yeast-free bread. What a man.
Anyway, back to the main point. Today, the Victoria sponge remains a staple of British baking and a benchmark recipe in competitions and home kitchens alike.
Explanations
1. Bring the heat! Turn your oven on to 180°C. If you think you know better regarding temperatures or are trying to halve the cook time with double the heat, then go ahead, but you’re on your own. Find yourselves 2 cake tins, preferably springform to make extraction easier. You could even use one very deep tin, but you’ll have to get the cake out, preferably without damaging it, and then cut the one cake once it’s cooked.
2. All-in-one mix: If you have an electric mixer your life is a hell of a lot easier for you today! All you have to do is mix all the batter ingredients together and voilà! Mix until it is as pale as a European aristocrat covered in toxic yet fashionable white powder.
3. Division: Separate the batter into the two cake tins. You could eyeball it or use a precise weighing scale if you can be bothered with that sort of thing.
4. Cook and cool: Bake for 25 minutes in your preheated oven. Remember to keep an eye on it because cook times can differ between ovens. Once you can skewer it and your skewering weapon comes out clean, your cake is ready to come out. Leave to cool for a bit in the tin so it can set properly. After 5 to 10 minutes, transfer it to a wire rack to cool completely.
5. Jam time: Get your chosen flavour of jam and spread it evenly on one of the cakes. Top with the other cake. Finally, sprinkle the icing sugar on top for an elegant finish. If your icing sugar is like mine, mean and clumpy, refusing to come out of its receptacle without a fight, you can use a sieve for a more even sprinkle.
6. Get your tea, sit down, and enjoy the classic teacake that is the Victoria Sponge.
Recipe
Victoria Sponge
Course: Dessert, Afternoon TeaCuisine: BritishDifficulty: Easy12
servings10
minutes25
minutes35
minutesObviously this is the perfect and very British teacake to enjoy with afternoon tea.
Ingredients
- Cake mix
175g soft margarine
175g caster sugar
3 eggs
175g self-raising flour
1 ½ tsp baking powder
- Filling & Topping
4 Tbsp jam typically raspberry or strawberry
Icing sugar
Directions
- Preheat an oven to 180°C. Line and grease 2 x 18cm springform cake tins.
- In a mixing bowl, place all cake ingredients in at once and beat until completely blended and the mix lightens in colour, so it’s pale and creamy.
- Divide batter evenly in the 2 springform tins.
- Bake for 25 minutes until the cakes have risen and become golden on top. Leave to cool in the tins for 5-10 minutes. Then transfer the cakes to a wire rack to cool completely.
- Spread jam on one cake and sandwich it together with the other layer. Sprinkle the top with icing sugar.
- Serve and enjoy.
