Victoria sponge cake, a simple cake, much loved by British Queen Victoria, from whom it gets its name. Also known as Victoria sandwich cake, this delicious dessert is simple but spectacular in both appearance and taste. I’ve wanted to try it for a long time. I often see it replicated on social media and it piqued my curiosity. Now that I’ve prepared and tried it, I wonder what I’ve been missing out on so far!
An original Anglo-Saxon recipe, perfect to enjoy as a dessert after dinner, but traditionally as a snack with a cup of tea. It’s essentially a cake made of a Genoise cake base and filled in the middle with raspberry jam and whipped cream. A sprinkle on top of powdered sugar and it will be an explosion of flavors and delight that will entice you at the first bite.
I imagine you’re wondering what a Genoise cake is. Let me explain! It’s a basic recipe in pastry, made with butter, sugar, eggs, flour, and baking powder. A sort of sponge cake, to give you an idea. The version I’m sharing today is a bit simpler and quicker than the original.
After this little digression on the basic preparation of this dessert, wipe away the drool and let’s head to the kitchen together, because the Victoria sponge cake will be ready in a click!
If you’re interested in other dessert recipes, also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: British
- Seasonality: All seasons
- Energy 601.08 (Kcal)
- Carbohydrates 65.71 (g) of which sugars 43.28 (g)
- Proteins 6.79 (g)
- Fat 35.90 (g) of which saturated 14.52 (g)of which unsaturated 8.55 (g)
- Fibers 0.87 (g)
- Sodium 44.48 (mg)
Indicative values for a portion of 136 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz butter (plus extra for the baking pan)
- 0.7 cups granulated sugar
- 3 eggs
- 1.18 cups all-purpose flour (plus extra for the baking pan)
- 2.8 tsp baking powder
- 4.9 oz raspberry jam
- 0.35 cups powdered sugar
- 6.8 oz heavy cream
- raspberries (as needed for decoration)
Tools
- Mixer
- Mixing bowl
- Knife
- Cake pan springform 20 cm
- Parchment paper
Steps
First, remove the butter and eggs at least half an hour before preparing the cake. The eggs should be at room temperature and the butter soft, to be worked with the beater. Put the butter and the sugar in a mixing bowl and work it with an electric mixer until it’s light and fluffy.
Now add the eggs one at a time. Add the next egg only when the previous one is well blended and absorbed by the mixture. Perform this operation using the electric mixer.
Then incorporate the flour and baking powder by sifting them, using a spatula or a hand whisk, making movements from bottom to top so as not to deflate the mixture. Line the bottom of a 20 cm diameter springform pan with parchment paper. Then, butter and flour the edges of the pan.
Pour the batter into the cake pan and level the surface well. Bake the cake in a preheated oven at 347°F (175°C) with static function for 45 minutes, using the toothpick test to check for doneness. Obviously, not all ovens are the same, and the times I give each time are relative.
You will indeed need to refer to the type of oven you have, but always perform the toothpick test. If it comes out dry after piercing the cake in several spots, then you can take it out. Otherwise, continue baking for the necessary time. Once the baking time has elapsed, remove the cake from the oven and let it cool before removing it from the pan.
Meanwhile, as the cake cools, put the powdered sugar and cream in a mixing bowl and whip them with electric beaters. Once the cake has cooled, cut it in half. For this operation, I used a sewing thread, wrapping it around the cake at about mid-height. Then gently tighten it. This way you should get a perfect half. The cake is very soft, so you won’t have any problems. If you’re more precise than I am, you can also cut it with a knife.
Next, spread the raspberry jam on the lower base of the cake, leaving 1/2 cm from the edge. Put the previously whipped cream in a piping bag and distribute it over the jam, always leaving 1/2 cm from the edge.
Now place the other half of the cake on top, applying gentle pressure and sprinkle the entire surface with powdered sugar. With the leftover cream, make a small decoration in the center of the cake.
Finish decorating the cake by adding a few fresh raspberries on the dollop of cream and serve.
Storage and Tips for the Victoria sponge cake
The Victoria sponge cake can be stored in the refrigerator for 1 or 2 days. It’s better if filled just before serving. You can then prepare the base and fill it with raspberry jam and cream at a later time.
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FAQ Questions and Answers for the Victoria sponge cake
Can I substitute the raspberry jam?
Yes, you can substitute it, but the original recipe specifically calls for raspberry jam.
