Classic Victoria Sponge Cake Recipes

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CLASSIC VICTORIA SANDWICH RECIPE



Classic Victoria sandwich recipe image

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

Provided by Good Food team

Categories     Afternoon tea, Buffet, Supper, Treat

Time 1h

Yield Cuts into 10 slices

Number Of Ingredients 11

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

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.

Nutrition Facts : Calories 558 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 57 grams sugar, Fiber 0.6 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

VICTORIA SPONGE CAKE



Victoria Sponge Cake image

A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.

Provided by Caroline Victoria

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h20m

Yield 10

Number Of Ingredients 7

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup confectioners' sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
  • Sift the flour and baking powder into a medium bowl and set aside.
  • Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
  • This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 22.9 g, Cholesterol 87 mg, Fat 19.8 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 12.1 g, Sodium 223.3 mg, Sugar 13 g

CLASSIC VICTORIA SPONGE CAKE



Classic Victoria Sponge Cake image

Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.

Provided by Anonymous

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h25m

Yield 8

Number Of Ingredients 12

1 tablespoon unsalted butter, softened, divided
¾ cup unsalted butter, softened, plus additional for greasing
¾ cup white sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅓ cup confectioners' sugar
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
⅓ cup seedless raspberry jam

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.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 48.5 g, Cholesterol 134.6 mg, Fat 26.5 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 16.1 g, Sodium 236.4 mg, Sugar 32.7 g

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