اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Over the years, I have made a lot of sponge cake recipes, when I mean a lot, I mean A LOT. The first cake I ever made was a Victoria sponge cake so to honour that memory, I thought that the first sponge cake recipe I would upload on to my blog would be a classic Victoria sponge cake recipe.
Now I don’t know if this is true or not, because I got this information from Wikipedia and it isn’t the most reliable of sources, but apparently the Victoria sandwich cake recipe was created for Queen Victoria because she liked to enjoy some cake with her afternoon tea.
The recipe I have used for the classic sponge cake shows you how to make a sponge cake that is relatively simple. I tried to keep to the classic Victoria sponge cake recipe with equal amounts of all ingredients in it with a small addition of milk to make the cake a bit fluffier and moister. For a classic Victoria sandwich cake, this is the best sponge cake recipe that shows you how to make Victoria sponge cake with basic pantry ingredients. I use caster sugar in this recipe but if you don’t have any on hand, just use normal granulated sugar. The difference between caster sugar and granulated sugar is that the caster sugar has finer grains so it just makes it easier to cream together with the butter.
This Victoria sandwich cake recipe also shows you how to make a whipped cream frosting for the modern twist on sponge fillings and toppings. Historically, Queen Victoria probably wouldn’t have had whipped cream in her classic sponge sandwich (according to Wikipedia, that is), but modern versions tend to, and it tastes significantly better as well. When you do prepare the whipped cream, be sure to make it just before you pipe it on the cake or if you want to get it done beforehand put the whipped cream frosting into the refrigerator.
Follow this recipe step-by-step to learn how to make a Victoria sandwich for a soft and delicious Victoria sponge with whipped cream.
Victoria Sponge Cake
Here is a tried-and-true recipe for this baking classic. Serve plain dusted with icing sugar, or slice and fill with jam, fresh berries and whipped cream for a special Victoria sandwich treat. The simplest of sponge cakes paired with a whipped cream filling and strawberry jam is perfect served as a teatime snack.
- For Cake:
- 200g Butter (softened)
- 200g Caster Sugar
- 4 Eggs
- 4 tbsp. Milk
- 200g Self Raising Flour
- For Whipped Cream Frosting:
- 300ml Double Cream (refrigerated)
- 100g Icing Sugar
- 1 tsp. Vanilla Extract
- Other Ingredients:
- Strawberry Jam
- 2 tbsp. Icing Sugar
- Grease and line two 8-inch cake pans
- Preheat the oven to gas mark 5
- In a large bowl cream together the butter and caster sugar until a pale mixture forms
- Add in the eggs one at a time, whisking after each addition
- Add in the milk and whisk until a lump free batter is formed
- Sift the flour and fold into the mixture using a spatula until just incorporated
- Divide the batter evenly into the pans
- Bake in the centre of the oven for 25-30 minutes
- Put the bowl and whisk that you are going to use to make the frosting into the fridge
- When the cakes have cooked, place on a cooling rack to allow the cakes to completely cool down
- Remove the bowl and whisk from the fridge
- Add the double cream and whisk until the cream starts to thicken
- Add the icing sugar and vanilla extract
- Whisk until medium peaks form
- When cakes have completely cooled spread a layer of jam on one
- Top the jam with the whipped cream frosting
- Place the other cake on top
- Sift the remaining icing sugar on top