Classic
Sponge Cake Recipe for a
Victoria Sandwich
This classic sponge cake recipe is derived from Victorian times. It was named after Queen Victoria, who favored a slice of the sponge cake with her afternoon tea.
If time permits, for a perfect result, bake the sponge on the same day that you intend to serve it and fill it just at the last moment......delicious!
Sponge Cake Recipe
for a Classic Victoria Sandwich
by cookery writer & TV presenter, Lesley Waters
INGREDIENTS
Serves 8 to 12
knob of butter, melted
8oz/225g butter, softened
8oz/225g caster sugar
4 large free-range eggs
8oz/225g self-raising flour, sifted (you may need a bit extra)
For the filling:
6 tbsp good-quality strawberry jam
280ml/10 fl oz heavy/double cream, lightly whipped
To serve:
icing sugar, for dusting
For this sponge cake recipe, you'll need two 15cm-17.5cm/6in-7in cake tins
METHOD
- Preheat the oven to 180C/350F/Gas 4.
- Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.
- In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes).
- Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.
- Fold in the flour using a large metal spoon. Be careful not to over-mix it.
- Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle.
- Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in color.
- Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack, remove the greaseproof paper and leave to cool completely (for about half an hour).
- Spread the sponge with the jam and the whipped cream, then carefully sandwich together.
- Dust with icing sugar and serve.
You can also use this classic Victoria sponge cake as the base for a special celebration cake. Simply slice the sponges in half horizontally, spread with your own choice of filling and then decorate with your favorite frosting or icing.
This sponge cake recipe is just one of my delicious homemade, afternoon tea suggestions. You may also like to check out my recipes for irresistible
mini chocolate éclairs and traditional fruited Dundee Cake
and Madeira cake.
To go from this classic Victoria sponge cake recipe to
My Full Recipe Collection
CLICK HERE
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