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 |
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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.
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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
Servings: layer cake (two 8″ rounds)
Units:
Instructions
For the cake:
- Preheat oven to 350F. Meanwhile, grease two 8-inch cake pans and line the bottoms with rounds of parchment paper.
- 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.
- Whisk together the flour, baking powder, and salt in a small bowl.
- 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.
- 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
Storage
- 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.