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
This Victoria sponge cake recipe is a tried-and-true recipe to show you how to make a sponge cake. Serve this Victoria sandwich cake plain dusted with icing sugar, or slice and fill with jam, fresh berries and whipped cream for a classic Victoria sponge cake. This is the best sponge cake recipe to show you how to make Victoria sponge cake. A Victoria sandwich cake recipe with classic sponge fillings and toppings to make a true British classic sponge cake perfect for a teatime snack.
- For Cake:
- 250g Plain Flour
- 250g Butter (softened)
- 250g Granulated Sugar
- 5 Eggs
- 5 tbsp Milk/Doodh
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- For Whipped Cream Frosting:
- 150ml Double Cream (room temperature)
- 3 tbsp Icing Sugar
- 1 tsp Vanilla Extract
- Other Ingredients:
- Raspberry Jam
- Icing Sugar
- In a large bowl add the plain flour, butter, granulated sugar, eggs, baking powder and vanilla extract
- Mix until a smooth batter forms
- Line two 8-inch cake pans with greaseproof paper
- Divide the batter evenly between the two pans
- Bake in the centre of a preheated oven at 190°C/375°F/gas mark 5 for 30-35 minutes
- In a small bowl add the double cream, icing sugar and vanilla extract
- Whip until medium peaks form
- When cake is completely cool spread the jam on the top of one cake
- Spread the whipped cream on top of the jam
- Place the other cake on top
- Sift some icing sugar on to the top of the cake
- Use any remaining whipped cream frosting to pipe decorations on the top of the cake
- Your Victoria sponge cake is ready!