After my first layer cake post, My Dream Birthday Cake I wanted to go back to something a little more simple, a little more classic for my second layer cake recipe. I can’t think of any cake as classic and quintessentially British as the Victoria Sponge. Two layers of fluffy light sponge with tons of fresh whipped cream and strawberry jam in the middle. Delish!!
So when deciding to make a Victoria sponge I did a little research on the cake to find out where it came from and how it was traditionally made. Most people know that it got its name because it was a favourite tea time treat of Queen Victoria but it was originally created to be served in the nursery as it was believed that it wasn’t safe to serve children cakes with nuts and seeds in them. The version Queen Victoria would have eaten for her tea would have been two layers of sponge sandwiched with raspberry jam and sprinkled with caster sugar.
In my version of Victoria sponge I used strawberry jam and added fresh whipped double cream and believe me it was delicious! Whether you use strawberry or raspberry jam. Fresh cream, buttercream or no cream the basic sponge recipe is the same. I made mine the traditional way, using equal measures of butter, sugar, eggs and flour by first weighing the eggs in their shells and then weighing out the other ingredients accordingly.
I hope you enjoy making (and eating!) this wonderful teatime treat as much as I did. If you have any comments please leave them in the comments section. I can’t wait to hear from you!
- 5 medium eggs
- weight of your eggs in butter (room temp)
- weight of your eggs in caster sugar
- weight of your eggs in self raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 200g strawberry jam
- 500ml double cream
- 1tsp vanilla extract
- 1 tbsp icing sugar
- caster sugar to sprinkle on top
- Pre heat your oven to 180c/160c fan oven and grease and line two 9inch cake pans.
- In a large bowl or the bowl of your mixer cream together the butter and sugar till it's light and fluffy and it's gone pale in colour.
- Mix in the eggs one at a time then mix in the vanilla extract.
- Sift the flour and baking powder into the batter and then fold it in with a spatula until it's just combined.
- Divide the mix between the cake pans and spread it out in the tins with it slightly mounded in the middle (this should help prevent your cake dipping in the middle when baked) and bake in the oven for 25-30 minutes until a skewer comes out clean. Leave them to cool in the pans for 5-10 mins and then turn them out onto a cooling rack.
- Once the cakes have cooled whip together your cream, vanilla and icing sugar but be careful not to over whip it!
- Place one of the cake layers onto your serving dish spread the jam onto the cake followed by the whipped cream and then place the other cake layer on top. Sprinkle your cake with icing sugar and enjoy with a nice cup of tea!
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You might like these previous posts from Makes, Bakes and Decor!
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