The Best Classic Victoria Sponge Cake I have ever tasted and made.
This traditional British layer cake is made up of two buttery, tender sponge cake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.
Today we modified it and used Caramel to sandwich the layers and added some regular butter icing to it as I used wanted to create a flat layer cake to create a Onesie (infant bodysuit) for a Baby Shower.
- 1 cup flour (I only use Robin Hood Blending flour. I do believe you find it in SA as well. Not sure where else you will find it).
- 1 1/2 tsp baking powder
- 1 tsp pure vanilla extract (you can also use regular vanilla, but to me, pure vanilla is absolutely worth the price, and I love to use Madagascar vanilla)
- 2 XL eggs
- 1/2 cup 1% milk
- 1 cup Confectioners’ sugar (Icing sugar)
- 1/2 cup unsalted butter
- Use an electric beater and beat the butter and sugar until creamy and pale light in color.
- ** Tip: Put a cover over your bowl to eliminate the icing sugar flying all over the work surface. I usually cut a hole in the center of a paper plate and stick the beater prongs through it, and it works perfectly. No-fuss, no mess, no clean-up of icing sugar all over your countertop.
- Add the eggs one at a time and beat until well incorporated.
- Add vanilla essence and mix through.
- Sift in the flour and baking powder, then add it to the mixture, and pour in the milk, and mix through, scraping the sides as you go along.
- I continued to use the electric handheld mixer all the way, and it is perfect.
- You can grease your pan, or as I prefer, cover your pan with parchment paper.
- Cut it large enough to leave a rim up the side of your pan and use it to grab onto as a handle to pick it up and remove it from the pan once done.
- Should you use a regular cake pan, a single batch of the above-listed ingredients will be fine, or you can make double and then have a double-layer cake.
- Pour the batter into a baking tin and bake at 180C / 350F for 25 minutes. Even the double mixture only took 25 minutes as it is in a flat tray.
- Remove from oven and turn out on a wire cooling rack to cool down properly.
- I sandwiched it with caramel and decorated it with white and blue store-bought icing, as I wanted to have pure white and a dark blue icing.
**IMPORTANT: I doubled it as the oven pan took a double recipe. So, all in all, I made this recipe 4 times (2 doubles), Pan size: 10 x 12.5 inches / 26 x 33 cm.
Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs and SA Tasty Recipes – Saffas Daily Recipes and Blogger at EsmeSalon
- Serving Size: 1
- Calories: 238
- Sugar: 14
- Sodium: 118
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 0
- Protein: 4
- Cholesterol: 78
Keywords: Victoria Sponge Cake
Victoria Sponge Cake History
Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small “sandwiches” and served in a similar manner. Also, known as Victoria Sandwich and Victorian Cake. Victoria Sponge Cake is considered the quintessential English teatime treat.
More delicious and wonderful Sponge Cakes for you to try and enjoy would be
- Tiramisu Sponge Cake
- Banana Sponge Cake (Banoffee Cake)
- Vanilla Sponge Cake decorated with Whipped Cream & Choc Ganache
- Granadilla Hot Milk Sponge Cake
- Marble Sponge Cake
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