Victoria Sponge Cake

 

 The Victoria Sponge is one of my absolute favourite of all the cakes.  There is nothing fancy about it.  It is just a plain simple sponge, which when mixed and baked properly, results in a fine cake that everyone loves.  If I had to choose between this and a chocolate cake, I would choose this every time.  I know  . . .  I'm not normal, lol.

 

 Two buttery layers put together with jam and vanilla buttercream, and then dusted on top with confectioners or caster sugar, this is the quintessential "Tea Party Cake."

 

It's popularity was achieved during the reign of Queen Victoria, which is probably why it is called a Victoria Sponge Cake! The ingredients in a traditional Victoria Sponge, sometimes called a Victoria Sandwich cake, are eggs, flour, sugar, and butter, and should be of equal weight; the eggs are weighed in their shell.

 

Truth be told however, it began as a "Nursery" cake during the reign of Queen Victoria when it was believed that children would perhaps choke on the dried fruit of a traditional fruit cake which would have been served for tea.  An inventive baker came up with the Victoria Sponge for a children's teatime treat, and eventually the cake made its way to the adult tea table and the rest is history.

 

*Victoria Sponge Cake*

 Makes one 7 inch cake
Printable Recipe 
 

Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! 

170g butter (12 TBS)

170g caster sugar (1 cup)
1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top

 

Butter and base line two 7 inch sandwich tins.  Set aside.  Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, sugar and vanilla together until light in colour and fluffy.  Gradually beat in the eggs, a little at a time, beating well after each addition.  If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter.  Divide the batter evenly between the two cake tins, leveling off the surface.  Make a slight dip in the centre of each.

 

 Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched.  Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using).  Place the other cake on top, pressing down lightly.  Dust with icing or caster sugar and serve.

Alternately you can bake the batter in a mini cake tin.  I have a tin that allows you to make six individual cakes.  Just butter, line the bottoms and bake for 15 to 20 minutes.  Split and fill the finished cakes as above.

HANDY TIP ALERT!

 

 For an easy way to cut small cakes, or large cakes for that matter, perfectly in half horizontally . . . cut yourself a nice long piece of dental floss (preferably not flavoured) that fits around the cake with enough over hang to grip decently.  Place it around the centre of the cake, crossing the floss ends over each other  in front.

 

Gently pull the ends of the floss and it will slide through the cake, giving you perfectly cut layers.
Easy peasy lemon squeezy.

 

Bon Appetit!