British Victorian Sponge Cake
Votes: 9
Rating: 4.22
You:
Rate this recipe!
Print Recipe
Victoria Sponge Cake is named for Queen Victoria (1819-1901) who enjoyed a slice or two at teatime during the 19th century. It is also a favorite of the fictional character, Mary Poppins. The mild cake is meant to be soft and spongy, hence the name.
Servings Prep Time
1 layer cake (two 8″ rounds) 25 minutes
Cook Time Passive Time
25 minutes 1.5 hours
Servings Prep Time
1 layer cake (two 8″ rounds) 25 minutes
Cook Time Passive Time
25 minutes 1.5 hours
British Victorian Sponge Cake
Votes: 9
Rating: 4.22
You:
Rate this recipe!
Print Recipe
Victoria Sponge Cake is named for Queen Victoria (1819-1901) who enjoyed a slice or two at teatime during the 19th century. It is also a favorite of the fictional character, Mary Poppins. The mild cake is meant to be soft and spongy, hence the name.
Servings Prep Time
1 layer cake (two 8″ rounds) 25 minutes
Cook Time Passive Time
25 minutes 1.5 hours
Servings Prep Time
1 layer cake (two 8″ rounds) 25 minutes
Cook Time Passive Time
25 minutes 1.5 hours
Ingredients
For the cake:
  • 1 cup unsalted butter (softened)
  • 1 cup superfine sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 4 eggs (room temperature)
  • 2 Tbsp milk
For filling & decorating
  • 6-8 ounces strawberry preserves – OR –
  • lemon curd
  • 8 fl oz heavy cream , whipped
  • powdered sugar (for dusting)
Servings: layer cake (two 8″ rounds)
Units:
Instructions
For the cake:
  1. Preheat oven to 350F.Meanwhile, grease two 8-inch cake pans and line the bottoms with rounds of parchment paper.
  2. Beat butter and sugar together for several minutes until fluffy and white (using a stand mixer fitted with paddle attachment or hand mixer). Scrape sides occasionally.
  3. Whisk together the flour, baking powder, and salt in a small bowl.
  4. Add the eggs and flour to the butter mixture in alternating thirds on low. Add the milk to loosen a bit. Scrape as needed.When fully combined, divide between baking pans.
  5. Bake for 25 minutes or until light brown and the surface springs back when pressed gently with the fingertip. Let cool completely – about 1 1/2 hours
For decorating:
  1. On the bottom layer of cake: Spoon on strawberry preserves or lemon curd. Top with a generous layer of whipped cream, then the second layer of cake. Dust with powdered sugar and serve with hot tea.
Storage
  1. Cooled cake layers may be wrapped in plastic wrap and aluminum foil, then stored in the freezer for a month or two. Thaw at room temperature, then decorate as usual.
Recipe Notes

To make superfine sugar, take one heaping cup sugar and blend or process for about 1 minute. Measure out 1 cup and use as instructed. There may be a little leftover.

To avoid a domed cake, use baking strips.