- Makes 1
- Difficulty Easy
- 11 Ingredients
The Victoria Sponge Cake was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!
It’s that time of the year where thousands of VIPs are invited to the lush grounds of Buckingham Palace for a royal garden party. The lucky guests munch on a feast of cucumber sandwiches, fruit scones, cupcakes and Victoria Sponge Cake and sip on tea from delicate China cups.
This year, the garden parties are not likely to happen due to COVID-19, so instead the Buckingham Palace Pastry Chefs are sharing some of their favourite traditional recipes so we can create our own Royal parties in our home.
The main difference between a Genoise sponge and the Victoria Sponge Cake is that with the Victoria Sponge Cake, the fat and sugar ingredients are creamed before the eggs and flour are incorporated into the batter. To make a Genoise cake, flour and melted butter are added to the egg mixture for a moister cake.
The basic whisked sponge cake does not contain any fat. It is made by whisking eggs and caster sugar and gently folding in flour.
The Victoria Sponge Cake is also called the sandwich cake as the cake is served as layers with buttercream and jam in between.
Ingredients (makes 1 Cake)
- FOR THE SPONGE
- 3 eggs
- 150g caster sugar
- 150g unsalted butter
- 150g sieved self-raising flour
- 1/2 tsp vanilla essence
- Jam (strawberry or raspberry)
- FOR THE BUTTERCREAM
- 150g softened unsalted butter
- 220g sieved icing sugar
- 1/3 vanilla pod or vanilla essence
- Preheat the oven to 180C. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
- Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
- In a separate bowl whisk the eggs
- Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
- Sieve the flour and fold into the mixture
- Divide the cake mix between the two cake tins and smooth
- Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
- Insert a skewer and ensure it comes out clean
- Remove the sponges from their tins and leave to cool
- To Make the Buttercream: Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)
- To Assemble The Cake: Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
- Spread a thick layer of buttercream on top of the jam ( if you prefer this can be done first)
- Gently place the second sponge on top and gently press down
- Sprinkle with icing sugar and serve with a pot of fresh English tea!