Victoria Sponge Cake Recipe
Victoria Sponge Cake is one of the most quintessentially British bakes that can be found.
The Duchess of Bedford, one of Queen Victoria’s ladies in waiting, is thought to be the innovator of Afternoon Tea, where the Victoria Sponge found its fame. The menu consisted of assorted small cakes, sandwiches, sweets and teas – Queen Victoria simply could not resist and and so Afternoon Tea was born.
The famous sponge, however, did not gain Queen Victoria’s name until later in her life. Historians suggest that it was at Osborn House, Queen Victoria’s residence on the Isle of Wight, where the famous sponge was crowned her namesake.
The classic Victoria Sponge Cake consists of two layers of wonderfully light sponge, sandwiched with lashings of lavish jam and cream. We recognise that longevity is incredibly important when it comes to baking, however, so we have adapted the famous Victoria Sponge to include sweet, fluffy buttercream as opposed to pesky fresh cream. We also know how important it is to make sure that your products stand out from the crowd so we have decided to give Victoria Sponge a face lift! We used a circular nozzle on our piping bag to make fluffy, buttercream peaks on top of our sponge, alongside some strawberry slices to add a pop of colour. Try our products today to make your next Victoria Sponge... or ours! This is the recipe that we used to make ours!
INGREDIENTS FOR CAKE
300g Caster Sugar
300g Self Raising Flour
300g Unsalted Butter
4 Eggs, beaten
1½tsp Baking Powder
2tbsp Whole Milk
INGREDIENTS FOR FILLING
200g Unsalted Butter
300g Icing Sugar
200g Strawberry Jam
Icing Sugar for dusting
1 tsp Vanilla Flavouring
Fresh Strawberries to Finish
• Butter 2 10” circular cake tins and line with greaseproof paper then set aside.
• Heat the oven to 190C/fan 170C/gas mark 5.
• Place in a large bowl: 300g of caster sugar, 300g of self raising flour, 300g of unsalted butter, 425ml of liquid egg, 1½ tsp of baking powder,
¼ tbsp of skimmed milk powder and 1 tbsp water.
• Beat all of these ingredients together until there are no lumps. This should result in a smooth, silky batter.
• Divide the mixture between the 2 baking tins and smooth the mixture until even.
• Bake in the oven for approximately 25 mins until the cake is golden and springy to the touch.
• Turn the cake out onto a cooling rack and leave aside to cool.
• In the meantime, beat 200g of unsalted butter until smooth and light in colour then slowly beat in 300g of sifted icing sugar and 1 tsp
of BFP Vanilla Flavouring.
• When the sponges are completely cooled, spread half of the buttercream over one of the sponges then top with 200g of Fruit Fayre
Strawberry Crushed Jam.
• Sandwich with the second layer of sponge.
• Using a piping bag and circular nozzle, pipe the remaining half of the buttercream on the top