|Nutritional Guidelines (per serving)|
|Servings: 6 servings Victoria sponge cake|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 82g||30%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It seems the whole nation has gone crazy for baking traditional British cakes and buns with the classic Victoria sponge cake right at the top of the list.
This delicate sponge cake filled with jam and cream is the stuff of village fetes and the WI, and fierce competition abounds for who can create the lightest, softest sponge.
It's really no secret nor is it that difficult to make a delectable sponge cake, especially if you check out these tips for a feather-light sponge, and follow this quick-and-easy recipe.
- 8 ounces/225 grams self-raising flour
- 2 teaspoons baking powder
- 3 large free-range eggs (at room temperature)
- 8 ounces/225 grams caster sugar (superfine sugar)
- 4 ounces/125 grams butter (softened)
- 3 ounces/100 grams margarine
- 1 jar strawberry jam (good-quality)
- 7 ounces/200 milliliters heavy whipping cream (whipped to firm peaks)
- Icing sugar (confectioners' sugar)
Gather the ingredients.
Heat 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, sugar, flour and baking powder mixture, plus 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 do not 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 the 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 by an even thicker layer of whipped cream.
Top with the second cake and dredge with the icing sugar and decorate with fresh strawberries, if you wish.
Serve with a nice cup of tea and enjoy!
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 in waiting to 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.