Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

The Best Classic Victoria Sponge Cake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


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.

Classic Victoria Sponge Cake
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Classic Victoria Sponge Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: EsmeSalon.com
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 32 portions as I made the below recipe x4 1x
  • Category: Cake, Cupcakes, Cookies and Tarts

Description

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.


Ingredients

Units Scale
  • 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

Instructions

  1. Use an electric beater and beat the butter and sugar until creamy and pale light in color.
  2. ** 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.
  3. Add the eggs one at a time and beat until well incorporated.
  4. Add vanilla essence and mix through.
  5. 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.
  6. I continued to use the electric handheld mixer all the way, and it is perfect.
  7. You can grease your pan, or as I prefer, cover your pan with parchment paper.
  8. 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.
  9. 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.
  10. 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.
  11. Remove from oven and turn out on a wire cooling rack to cool down properly.
  12. 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.

Notes

**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


Nutrition

  • 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
Recipe Card powered byTasty Recipes

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.

Similar Recipes

More delicious and wonderful Sponge Cakes for you to try and enjoy would be

  1. Tiramisu Sponge Cake
  2. Banana Sponge Cake (Banoffee Cake)
  3. Vanilla Sponge Cake decorated with Whipped Cream & Choc Ganache
  4. Granadilla Hot Milk Sponge Cake
  5. Marble Sponge Cake

Copyright © 2024 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star