Victoria Sponge Recipes

GRANNY'S VICTORIA SPONGE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
• Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
• Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
• Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
• When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
• Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

VICTORIA SPONGE CAKE

Steps:

• Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch (23 cspringform pan with parchment paper, but do not grease the pan.
• Whip the eggs and sugar using electric beaters or in a stand mixer fitted with the whip attachment on high speed until they are almost white in colour, have more than tripled in volume, and hold a ribbon when the beaters are lifted, about 5 minutes. While mixing on medium speed, add the lemon zest and juice.
• Sift the flour and salt and, still mixing on medium speed, add this to the bowl. Spoon about 1 cup (250 mL) of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the main batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan on a cooling rack.
• For the cream, whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese by hand to soften it, and beat in the sugar, lemon juice, zest, and vanilla. Fold in the whipped cream in two additions. Chill until ready to assemble.
• When ready to assemble the cake, stir the berries with the jam to coat them. Run an offset spatula around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve. The cake can be assembled up to 4 hours in advance and refrigerated. The cake can be made (up to the end of step 3) up to a day in advance and stored, wrapped in plastic wrap, at room temperature.

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.

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.

VICTORIA SPONGE CAKE

Steps:

• Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
• Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
• Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.

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.

VICTORIA SPONGE CAKE

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.

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.

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.

VICTORIA SPONGE

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Grease and line 2 x 18cm/7in cake tins with baking paper.
• Cream the butter and the sugar together in a bowl until pale and fluffy.
• Beat in the eggs, a little at a time, and stir in the vanilla extract.
• Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
• Divide the mixture between the cake tins and gently spread out with a spatula.
• Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
• Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
• Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed.
• Sandwich the cakes together the whipped cream and berries. Dust with icing sugar.

VICTORIA SPONGE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.
• In a standing mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until light and fluffy. Add the sugar and cream well. Add the eggs, vanilla, and salt and continue to mix well, scraping down the bowl with a rubber spatula occasionally. Fold in the sifted flour and pour the batter into the prepared cake pan. Bake until golden brown and firm to the touch in the center, about 25 minutes. Cool the cake in the pan on a rack. Unmold and, using a serrated knife, slice the cake in half horizontally into 2 layers.
• To make Victoria Sponge Sandwiches: Dust your rolling pin and work surface with confectioners' sugar, and roll the marzipan into a disk the size of the cake. Using a knife, trim the marzipan to fit the circumference of the cake exactly. Spread the cut-sides of the cake layers with raspberry jam and sandwich the marzipan layer in between the jam-dressed cake layers. Press all the layers together; then cut into wedges, to serve. Dust the wedges liberally with confectioners' sugar.

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.