Every year I like to bake a cake for my wonderful husband’s birthday. I love a good excuse to bake! And guess what?! It’s that time of year again! Yup, the love of my life is turning another year older so today I’m busy baking up a storm!
Over the past few years, Brian has favored a Victoria Sponge Cake as his preferred cake. I guess it’s not necessarily a commonly known cake in America but it became an instant favorite of his several years ago when I baked one on a whim.
So what is this Victoria Sponge Cake you ask? Let me enlighten you! A Victoria Sponge (or Victoria Sandwich) is a very simple and traditional English cake that’s said to have been a favorite of Queen Victoria. And I cannot fault her taste in cakes! Moist sponge cake layered between raspberry (or strawberry) jam and thick freshly whipped cream makes this cake a winner every time. Paired with a cup of tea (or coffee) it also makes a perfect afternoon treat!
You can whip up the batter for the sponge in a less than 10 minutes and once it has baked and cooled down you get to add all the yummy stuff!
Hungry to try it for yourself? Check out the recipe below!
Traditional Victoria Sponge Cake
Ingredients
Cake Batter
- 8 oz All Purpose Flour
- 8 oz Butter at room temperature
- 8 oz Caster Sugar Put granulated sugar in a food processor/blender and just make it finer
- 1 and a half level teaspoons Baking Powder
- 4 Eggs beaten
- 2 tablespoons Milk;
Filling
- Half Pint Whipping Cream
- Few drops Vanilla Essence optional
- Jar of good quality Raspberry Jam
- Confectioners Sugar for dusting;
Instructions
For the cake
- Preheat oven to 350°F/Gas 4. Grease two 8 inch cake pans.
- In a large bowl, cream the butter and sugar together.
- Slowly add the eggs and milk.
- Gently fold in the dry ingredients until you form a smooth soft batter.
- Divide the mixture between the prepared pans and smooth the top with back of spoon.
- Bake for about 20 minutes until golden brown and the cake springs back when pressed.
- Turn onto a cooling rack and allow to cool completely.;
Filling
- Beat the cream and a drop of vanilla until soft peaks form.
- Spread the jam over the base of both sponges. Over the jam on the bottom sponge, spread the cream. Sandwich the two cakes together.
- Dust with confectioners sugar before serving.
