The Victoria Sponge, also known as the Victoria Sandwich or Victorian Cake, was named after Queen Victoria (1819~1901), who was known to enjoy a slice of the sponge cake with her afternoon tea. A typical Victoria sponge cake is in two layers, filled with raspberry jam and whipped cream.
The cake is not iced or decorated but dusted with icing/caster sugar.
The first time I heard about Victoria sponge cake was on a post by Rachel of Loving Homemade,
a little over 3 years ago. I was so intrigued that I added it to my list of things to bake. Now that I finally baked it, it is every bit as good as I imagined. It’s easy to remember its recipe ingredient quantities, and very easy to make.
The recipe is a weight ratio rather than volume. Same gram volume for flour, sugar, butter, matched to the weight of the eggs. If 4 large eggs with shell 228 grams/8 oz are used, also, 228 grams each of flour (8 oz/1¾ cup), sugar (8 oz/1 cup+2 Tbsp) and butter (8 oz/2 sticks) are used. Twice as much in ounces of the flour, sugar and butter as the number of eggs. If you are using 3 large eggs, 6 oz each of flour, sugar and butter and so on.
Victoria Sponge / Victoria Sandwich
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
– Although called sponge cake, it is on a dense and dry side, texture which makes it satisfying, especially at a tea time.
– Traditionally, a Victoria sponge cake should be filled with raspberry jam and nothing else. However, adding whipped cream, although it adds more fat calories, with the jam, makes it more interesting.
– This sponge recipe may also be used for frosted cupcakes.
• 228 g/ 8 oz/ 1¾ cup flour
• 1¾ tsp baking powder
• 228 g/ 8 oz/ 2 sticks butter, soft at room temperature
• 228 g/ 8 oz/ 1 cup+2 Tbsp sugar
• 1 tsp pure vanilla extract
• 4 large eggs, at room temperature
• 2 ~ 3 Tbsp milk (as needed for moist)
Filling & dusting
• 180 ~ 240 ml/ ¾ ~ 1 cup heavy whipping cream
• ~ 6 Tbsp raspberry jam -or- jam/preserves, fresh fruits/berries of choice
• ~ 1 tsp icing or caster sugar for dusting
◊ Place the rack on the middle shelf of the oven and preheat to 180°C/350°F.
◊ With non-stick spray, prepare 2 x 23cm/9″ non-stick cake pan.
◊ Combine flour and baking powder and sift.
◊ In a stand mixer, beat butter, sugar, until fluffy. Add vanilla, one egg at a time and beat until thick and creamy.
◊ Sprinkling flour little at a time over the egg mixture, gently fold with a silicone spatula, scraping the sides of the bowl until mixed. Divide the batter into 2 prepared cake pans equally and spread flat evenly. Bake for 20 ~ 22 minutes or until golden brown on top and inserted toothpick in the center comes out clean. Let cool in the cake pan for 5 minutes. Then, to let cool completely, invert one onto a cooling rack with downside up, and the other, invert onto a plate and again invert onto a cooling rack top side up.
◊ While the cake is baking, chill the bowl and beater fixtures in the refrigerator (even better in the freezer). Beat the cream until stiff and place back in the refrigerator until needed (→ tips for whipping cream). Option: If using fresh fruits, it is a good idea to add some sugar to the heavy cream, at a ratio of 2 Tbsp icing sugar to 1 cup of heavy cream. With just jam or with fresh fruits, adding pure vanilla extract or rosewater will also add magic, at a ratio of ½ tsp of either to 1 cup of heavy cream.
◊ Place one of the sponge cakes downside up on the serving platter. Spread generously with jam and top with whipped cream (or spread whipped cream and layer fruits/berries over). Lay the second sponge topside up on the top. Cover and place the cake in the refrigerator until ready to serve. Dust with icing sugar and serve.
~ Bon Appétit! ~
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