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Victoria Sponge

Victoria Sponge

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In a larger bowl, break the eggs and then add the flour mixed with the baking powder, butter / margarine and caster sugar. Mix until you get a homogeneous composition but be careful not to mix too much, stop as soon as all the ingredients have blended.

Take two forms of cake with detachable base (20 cm) cut two circles of baking paper and cover the base of the form. Divide the cake batter into two equal parts and pour into cake tins.

Bake in the hot oven at 180C / 350F / Gas 4 for 25 minutes or until the toothpick test passes. My oven is a bit temperamental so I had to bake them for more than 25 minutes. When they are ready, take the molds out of the oven and leave them to cool for about 10 minutes, then remove the tops on a grill and set them aside until they have cooled completely. Remove the baking paper.

When the countertops have cooled, place one of the countertops on a plate with the side where I had the baking paper facing up, then add the raspberry jam.

Spread the whipped cream over the raspberry jam.

Place the second worktop on top sprinkled with powdered sugar and ready to serve.


Victoria Sponge Cake

Mix the butter with the electric mixer for 3 minutes, then add the sugar and vanilla, then the beaten eggs, flour, salt and baking powder.

Wallpaper a round shape 24 cm, with oil and flour or baking paper, put the composition in the oven for about 30 minutes at 150 degrees and test with a toothpick. Allow to cool on a grill

Mix the whipped cream, add the powdered sugar and vanilla, cut the cold top in half, grease one side with a generous layer of strawberry jam, and the other with whipped cream, put the layer of jam on top of the one with whipped cream, I like the jam to flow over the whipped cream when sliced.
Victoria Day is the first Monday before May 25 and is a national holiday to celebrate the birthday of Queen Victoria, born May 24, 1819.

Victoria Day means the official opening of the warm season, when the fields are sown and outdoor work begins. And to celebrate, special fireworks are made, especially in Vittoria in British Columbia and Ontario, where this holiday was born in 1845 and became a national holiday in 1901.

This cake was Queen Victoria's favorite sweet, hence its name, which she served with afternoon tea.

Victoria Sponge - Recipes


COCKTAIL RECIPES - Sponge Cake. Each week we will learn together how to prepare a new recipe in the section called COCHET RECIPES. Here we will learn how to prepare certain recipes, we will discover useful information about certain ingredients. With a little care and coordination, no dish is impossible to prepare. So don't be afraid! Young and old, we are preparing to become chefs with CHILDREN'S NEWS. Today we will prepare a very fluffy cake together.

If you have ever wanted to try Japanese cakes, now is your chance. Sponge Cake is a cake as soft and fluffy as it looks. It looks like a very fine sponge. It is easy to prepare, but we will need the help of an adult.


To prepare this cake we will need the following ingredients: 7 egg yolks, a whole egg, 100ml of milk, 100g of flour, 80g of butter, 7 egg whites and 100g of sugar. Once we have purchased all these ingredients, we can get to work.

Method of preparation

Before you begin, you need to make sure that the liquid ingredients are at room temperature. First, melt the butter in a saucepan over medium-low heat until the side of the pan has small bubbles that come out and then take it off the heat. Add the sifted flour in butter and mix until it becomes a paste. When finished, gradually add the milk by stirring and continue until all the milk is added to the paste.

This will prevent the separation of the paste and milk. Gradually add the egg yolks to the mixture as you mix it. We continue to do this until all the egg yolks and whole egg are mixed. When we're done, we put it aside. Beat the egg whites in a bowl until they start to froth. Add the sugar and beat the egg whites until they become a hard foam. Now we have to mix the egg white foam with the obtained paste. We do this gradually to get a fluffy paste.

We take a tray and line it with baking paper. Pour the mixture into the pan, and pour water into a larger pan. We will bake the cake on a steam bath in the preheated oven at 170 degrees. Bake the cake at this temperature for 15 minutes, then change the temperature to 162 degrees and leave the dessert for another 50 minutes. After the cake is ready, open the oven door and leave it there for 10-15 minutes. We don't touch her to stay fluffy. Finally, let it cool for another 10 minutes and it is ready to taste.

Gather the ingredients. Preheat the oven to 350 F / 180 C / Gas 4.

Lightly grease two 8-inch baking pans. Line the bottom with lightly greased baking parchment.

In a large bowl, sift together the flour and baking powder.

Using a stand mixer, or electric hand mixer, mix together the eggs, superfine sugar, and sifted flour-baking soda mixture with the softened butter and margarine until completely combined. The mixture should be of a soft, dropping consistency. If you don't have an electric mixer, use a wooden spoon.

Divide the cake batter evenly between the pans and lightly smooth the surface of the cakes.

Pop them onto the middle shelf of the heated oven and bake for 25 minutes, or until the cakes are well-risen and golden brown on the surface. If the cakes are browning too quickly, lower the temperature just slightly, but don’t be tempted to open the door.

Once they are risen and brown, you can open the door to check by gently pressing the center of the cake — it should spring back easily. Remove the cakes from the oven and place on a cooling rack for 5 minutes.

After 5 minutes, the cakes should start shrinking away from the sides of the pans. Carefully invert the cakes onto a wire rack to cool completely.

Once cooled, place one cake, cooked-side down, onto a plate. Cover with a thick layer of strawberry jam.

Follow that with an even thicker layer of whipped cream.

Top with the second cake, dust with confectioners' sugar, and decorate with fresh strawberries, if you wish.

What Is a Victoria Sponge?

The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea, was a lady waiting for the queen who quickly adopted the custom of serving sponge cakes as part of the tea.

Queen Elizabeth II is also partial to a slice of Victoria sponge cake and it was served at celebrations for the Queen’s Diamond Jubilee in June 2012.

Victoria Sponge - Recipes

The classic, and perhaps the Queen of English cakes. Which is fitting, as it is named after the Empress of India herself. The key is light sponge, and lashings of the best jam you can find. Like Fortnum’s Strawberry or Raspberry preserve.

Until recently, our recipe for this divine cake was a closely-guarded secret. Now proudly published within the pages of our The Cook Book, it is available for all to enjoy. Happy baking, eating, and if you can manage it, sharing.

240g softened unsalted butter

4 large eggs, at room temperature, lightly beaten

250g strawberries, hulled and sliced

Sift the flour and baking powder into a bowl and set aside. In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs a little at a time, adding a spoonful of flour if the mixture threatens to separate. Sift in the flour in 3 separate additions, folding it in with a large metal spoon.

Divide the mixture between 2 greased 20cm sandwich tins, bases lined with baking parchment. Place in an oven preheated to 180C / gas 4 and bake for 25-30 minutes, until the cakes are golden brown and well risen and a skewer inserted in the center comes out clean. Leave in the tins for 10 minutes, then turn out on to a wire rack to cool completely.

Spread the strawberry jam over one cake and place on a plate. Whip the cream until it forms soft peaks and pipe or spread it over the jam. Cover with the sliced ​​strawberries, place the other cake on top and dust with icing sugar.

How to make a Victoria Sponge Cake.

The ingredients

To make the sponge you only need four basic ingredients - butter, caster sugar, eggs and self raising flour. I've also added vanilla extract as a fifth ingredient because I absolutely love the flavor it brings to this cake. If you decide to use it, please only use vanilla extract, not essence, as the former is natural and tastes so much better.

What is self raising flour and what if I can't get hold of it?

Self raising flour is flour with a raising agent, and sometimes a little salt, already added to it. Therefore when using it, you don't need to add baking powder to your recipe. You cannot substitute self raising flour for plain flour, however you can easily make your own self raising flour using plain flour.

To make your own self raising flour, add 2 level teaspoons (a measuring teaspoon, not the kind you stir your coffee with) of baking powder to 200g plain flour or all purpose flour. Stir together well so the baking powder is evenly distributed throughout the flour. I would advise making a batch of self raising flour, then you can store it in an airtight container and measure it out as and when you need it.

Should I use butter or margarine for a Victoria Sponge Cake?

Again, this is more of an opinion and taste lead decision as it really depends on what you prefer. I made the pictured cake using unsalted butter, but I have made many Victoria Sponge Cakes in the past with margarine, or baking spread, and had brilliant results. I always use Stork as I find it very easy to use because it's so soft straight from the fridge. I also find that Stork is more consistent and reliable in creating light and moist cakes every time.

If you are using butter, you need to remove it from the fridge a while before you start baking so that it can soften. You want it to be soft enough so that you can easily press it between your fingertips, but it is still malleable. This could take as little as 20 minutes on a warm day, or up to an hour on a cooler day.

The method

In a large mixing bowl, use an electric mixer to mix the butter (or baking spread) and caster sugar together until fluffy, about 3-4 minutes. Then mix in the eggs and vanilla extract, again using an electric mixer. You can do this by hand, but electric mixers will give better results and speed up the process.

Then gently whisk or fold in the self raising flour by hand. Divide the mixture between the tins, you can use scales for accuracy to get an even amount of mixture in each one. When lining the tins, I line the bottom with greaseproof baking paper, and grease the sides lightly with butter or margarine.

Once the cakes are golden and a skewer inserted in the center comes out clean, around 25 minutes, remove them from the oven and leave them to cool for 15 minutes in the tin. Then run a knife around the edge and remove the cakes from the tin to cool fully on a cooling rack.

Level off the cakes with a knife or cake leveller, then spread the jam over the first layer. Use a piping bag and nozzle to pipe the whipped cream on top, but you could spread or dollop on with a spoon too. Then add the second sponge and dust it with icing sugar.

Preheat the oven to 180 ° C / 160 ° C fan / 350 ° F / Gas Mark 4.

Grease and line 2 x 20cm / 8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).

Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.

Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix - as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency - it 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.

Place the tins on the middle shelf of the oven and bake for 25 minutes. Don & # 8217t be tempted to open the door while they & # 8217re cooking, but after 20 minutes do look through the door to check them.

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. Remove them from the oven and set aside to cool in their tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.

To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel - then you can turn it from your hand onto the wire rack. Set aside to cool completely.

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.

Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.

Bake the cakes in the center of a preheated oven & # 8211 180 ° C / 350 ° F / Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the center.

Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.

Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.

The unfilled Victoria sponge cakes can be packed in freezer bags and frozen for up to 3 months. Allow to defrost before filling.

Royal Family bakers share Queen's Victoria Sponge recipe

Nothing says quintessentially British quite like the classic Victoria sponge. Well, that was until the Queen’s bakers dropped their very own Victoria sponge recipe.

The sponge cake has proven very popular during the coronavirus lockdown, with it regularly featuring in the top ten lists of best lockdown bakes.

The Buckingham Palace bakers ’creation, aptly named the“ Queen Victoria ”was shared on the Royal family’s official Instagram account.

It’s recommended the cake is served with a pot of English tea, of course.

The sponge is named after Queen Victoria, who would often enjoy a slice of the cake with her tea each afternoon.

The recipe was shared to mark the Royal Garden Parties by the Palace’s pastry chefs. The classic cake would have been served at the parties, but they’ve been canceled this year due to the COVID-19 pandemic.

In usual circumstances, the parties are a way of recognizing and rewarding public service men and women. Around 8,000 people attend the events each afternoon.

In lieu of the usual celebrations, we can still make a pretty spectacular cake to celebrate in our own way and the ingredients are all (hopefully) quite easy to come by.

The Queen Victoria sponge recipe:

Sponge ingredients:
-3 eggs
-150g caster sugar
-150g unsalted butter
-150g sieved self-raising flour
-1/2 tsp of vanilla essence
-100g jam (strawberry or raspberry)

Buttercream ingredients:
-150g softened unsalted butter
-220g sieved icing sugar
-1/3 vanilla pod or vanilla essence

Sponge method:
-Preheat the oven to 180C (375F, gas mark 4)
-Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
-Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
-In a separate bowl whisk the eggs
-Gradually add the beaten eggs, a little at a time, to avoid the curdling mixture
-Sieve the flour and fold into the mixture
-Divide the cake mix between the two cake tins and smooth
-Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
-Insert a skewer and ensure it comes out clean
-Remove the sponges from their tins and leave to cool

Buttercream method:
-Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)

In order to assemble the cake, the pastry chefs recommend that you wait until each of the sponges has completely cooled - however tempting it may be.

Then, spread a layer of jam onto the surface of one of the sponges and a layer of buttercream on top.

Respecting everybody’s individual choices when it comes to cream and jam, the chefs make it clear that you can put the buttercream on the bottom if you’d rather.

Then, gently place the sponges on top of one another and press down carefully.

Finish by sprinkling with icing sugar and serving with a fresh pot of English tea. Delightful.

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Having everything weighed out, the tins lined and oven heated beforehand means you can get the cakes into the oven quickly before the airy batter starts losing volume.


Make sure your butter is extremely soft (but not melted). The butter will bond more easily with the sugar allowing for extra air bubbles when you beat it.


Fresh, room temperature eggs hold more air than old or fridge cold ones, so this will give you a head start on creating a lighter sponge.


At once would make the mixture too heavy, stopping it from whipping up. Adding them one by one means you can avoid knocking the air out of the mix.

Sifting the flour separates out the particles, creating more air pockets, meaning more air gets into the mixture.

Using a large metal spoon to gently fold the flour in, in two halves, means you knock out as little of the air you’ve created as possible.


‘Dropping consistency’ - getting a batter that drops easily off a metal spoon - is a careful balance between butter, sugar and flour. If the mix is ​​a little stiff, add a little milk until you get exactly the right consistency, which will mean the sponge will bake to its full, light potential.


Victoria sponge should be eaten on the day, when it’s at its soft, springy best.


  • salted butter 200g, softened, plus a little for the tins
  • golden caster sugar 200g
  • eggs 4 large, room temperature
  • self-raising flour 200g
  • vanilla bean paste or vanilla extract ¾ tsp
  • baking powder 1 tsp
  • whole milk a splash (if needed)


  • double cream 300ml
  • icing sugar 1 tbsp, plus extra to serve
  • vanilla bean paste or vanilla extract 1 tsp
  • seedless raspberry jam 150g
  • raspberries 200g


Heat the oven to 180C / fan 160C / gas 4 and butter and base-line 2 x 20cm loose-bottomed sandwich tins with baking paper. Put the butter and golden caster sugar into a large bowl and use electric beaters to beat the mixture for at least 5 minutes until it turns pale creamy white. Add the eggs 1 at a time, along with 1 tbsp of flour with each egg, and beat for 1 minute between each addition. Continue to beat until tripled in volume and very light and airy. Beat in the vanilla paste.

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