Classic Victoria Sponge Recipes

CLASSIC VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat oven to 350F (325F for dark coated pans)
• Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom.
• Whisk the eggs in a large mixing bowl. Blend in the oil, buttermilk, and vanilla. Then whisk in the cake mix, mixing until everything is combined and there are no large lumps...small lumps are fine.
• Turn the batter into the cake pans. Bake 8 inch pans for 26-31 minutes, and 9 inch pans for 23-28 minutes, or according to your box instructions. The cakes will feel firm to the touch and a toothpick inserted in the center will come out dry. Check them on the earliest time.
• Let the cakes cool for 15 minutes on a rack, then turn them out of the pans and let them cool completely on the rack.
• Meanwhile whip the cream and confectioner's sugar until it holds stiff peaks.
• When the cake is cooled, place one layer flat side up and spread with a thick layer of jam. Spread the whipped cream on top of the jam, and then place the second cake layer on top of that, flat side DOWN. Sprinkle with confectioner's sugar just before serving.

TRADITIONAL VICTORIA SPONGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
• Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
• Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
• Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

QUEEN VICTORIA SPONGE

Steps:

• Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.
• Beat the butter and sugar together until very light and fluffy.
• Add the eggs one by one, making sure you beat each one in well before you add the next, then finely grate the orange zest and fold with the flour.
• Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
• Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.
• Mix a few drops of rosewater into the jam, but don't go crazy with it - it's very strong!
• For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1. Whisk the egg white to stiff peaks. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar.
• Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. Bake for 3 to 4 minutes in the oven, or until the petals are firm to the touch.
• For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds, then whip the cream with the vanilla seeds and sugar until you get soft peaks.
• Spread the jam and then the vanilla cream over one of the cakes and scatter the raspberries on top. Place the second cake on top.
• Dust with icing sugar and decorate with the crystallized rose petals. Serve on a beautiful cake stand to really show off your creation, and enjoy.

MARY BERRY'S EASY VICTORIA SANDWICH

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
• Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
• To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

CLASSIC VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
• Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
• Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
• Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
• Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
• Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

CLASSIC VICTORIA SPONGE

Steps:

• Pre heat the oven to 180C / 350F / Gas Mark 4
• Grease and line 2 x 20cm/8in sandwich tins: use a piece of parchment paper to rub a little butter around the inside of the tins until the sides and base are lightly coated. Then dust the inside of the tin with flour for extra non stick. You can also line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).
• Break the eggs into a large stand mixer or mixing bowl, then add the sugar, flour, baking powder and butter. Then mix everything together until well combined. Be careful not to over-mix - as soon as everything is blended you should stop. The finished mixture should be of a soft 'dropping' consistency - it should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check.
• Your cakes are ready when they are of a golden-brown colour and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette knife around the inside edge of the tin and carefully turn the cakes out onto a wire cooling rack. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel - then you can turn it from your hand onto the wire rack.
• Set aside to cool completely. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of preserve. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar. Then Simply Enjoy!

CLASSIC VICTORIA SPONGE RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C.
• Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
• Bake for 20 minutes or until cooked through and fluffy.
• To make buttercream, cream together icing sugar and butter and mix well.
• Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.

ULTIMATE TRADITIONAL VICTORIA SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
• Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
• To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
• Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.

VICTORIA SPONGE

Steps:

• You will need 2 x 20cm / 8-inch sandwich tins Heat the oven to 180°C/160°C Fan/350°F. Grease the sides of the tins with a small amount of butter and line the bases with baking parchment. You can make the sponge with a processor - in which case just blitz all the ingredients together (except for the 2 teaspoons of sugar and the milk) including the extra half-teaspoon of baking powder, until you have a smooth batter, and then, with the motor running, pour in 2 tablespoons of the milk slowly down the funnel until the mixture has a soft, dropping consistency, adding the third tablespoon only if necessary - or you can make it with an electric mixer and, indeed, the old-fashioned way, by hand; and if either of those is this case, start by creaming the butter and sugar, that's to say, beating them vigorously together until very light and fluffy. Add the teaspoon of vanilla extract and beat that in, too. In another, smaller, bowl mix together the flour, cornflour, baking powder and salt. Beat one egg into the creamed butter and sugar, followed by one tablespoon of the flour mixture and, once both are absorbed, continue in this manner until all 4 eggs are used up. Give a good scrape down, and then, gently, gradually but thoroughly beat in the rest of the flour mixture. Once everything's smoothly combined, start beating in the milk, one cautious tablespoon at a time (you shouldn't need more than 3) until your batter drops easily off the beaters, paddle or wooden spoon when lifted up out of the bowl. Divide the cake batter evenly between the two prepared tins, and smooth the tops a little. Place side by side in the oven and bake for 20-25 minutes, or until the deep burnished gold tops of the cakes are delicately springy to the touch and a cake tester comes out clean. Take them out of the oven and leave on a cooling rack for 10 minutes before turning them out and removing the parchment. Choose which cake you want on top - generally when I bake, I choose the thicker cake for the bottom layer, but with a Victoria Sponge, I go for the one which I think will look most appealing - and place that layer with the top uppermost to stop the rack leaving an impression. The bottom layer should be cooled top-side down, so as to help diminish any doming. Allow the cakes to cool completely. If needed, you can keep the cooled cakes on the wire rack, draped with a clean tea towel, for a couple of hours before sandwiching. When you are ready to serve the cake, put the bottom layer on its serving plate, top side down, so that you are sandwiching the two flat sides together. Beat the jam in a cup or small bowl, just to make it easier to spread, and then duly spread it over the waiting cake. Put the raspberries onto a plate and lightly fork to crush them a little and add them evenly to the layer of jam. Whip the cream until it's thick but still with a little softness to it, and spread it gently over the jam and fruit. Place your second cake on top, and then sprinkle over the 2 teaspoons of sugar to give the cake a light, sparkly dusting. Eat immediately and with joy in your heart.

CLASSIC VICTORIA SANDWICH RECIPE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
• In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
• Bake for about 20 mins until golden and the cake springs back when pressed.
• Turn onto a cooling rack and leave to cool completely.
• To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
• Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
• Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.