Victoria Sponge Cake

Named after Queen Victoria, this delicate cake is a London staple at tea time. History indicates it was Queen Victoria herself, who made tea parties fashionable by 1855. Early recipes, like my first attempt, often fell flat. They didn’t have the luxury of baking powder, because although it was invented in 1843, it didn’t become common in cakes until decades later. I’ve updated this recipe to reflect the modernized version, which results in a much lighter cake.  Put the tea kettle on and dust off your grandmother’s china to serve this sponge cake in style. If you want to drink your tea like the English did in the Victorian era, be sure to add milk.  Any idea why that became the custom? Scroll down to the end of the recipe for the answer.


Victoria Sponge Cake Recipe

Preheat oven to 350; line two round cake pans with parchment paper and lightly grease

Cake Ingredients:

  • 3/4 cup butter (unsalted and softened)

  • 3/4 cup sugar

  • 4 eggs

  • 1 1/2 cups self-rising flour

  • 2 tsp baking powder

  • 1/2 tsp salt

Directions:

  1. Beat butter and sugar together until creamy. 

  2. Add eggs, one at a time, adding a little flour with each egg.  

  3. Fold in remaining flour. Do not over mix.

  4. Divide equally between two pans

  5. Bake at 350 for 20 minutes until risen, golden brown and firm to touch in center.

  6. Remove from the oven and cool for 10 minutes before placing on a wire cooling rack.

  7. Gently lay cakes over clean dish towels to avoid getting lines on them from racks.

  8. While allowing cakes to cool completely, mix buttercream or whipped cream filling.

  9. Top one of the cakes with raspberry or strawberry jam, followed by buttercream or whipped cream on top. Place the other cake on top and press down lightly. Sprinkle with powdered sugar, top with fresh berries.

    • Filling #1 raspberry or strawberry jam 3-6 Tbsp, (and fresh berries if available)

    • Filling #2 Buttercream or Whipped Cream

Buttercream Filling Recipe: 

  • 2/3 cup butter (unsalted and softened)

  • 1 cup powdered sugar

  • 1 tsp vanilla 

  • 2 Tbsp milk (or substitute water)

  • Beat well, adding milk or water last

Whipped Cream Filling:

  • 1 cup heavy cream

  • 1 Tsp powdered sugar 

  • 1 tsp vanilla

  • Beat well, adding vanilla last, do not over mix

Zabelicious Tips

  • Buttercream version is sweeter but easier to store leftovers.

  • The whipped cream version offers a lighter flavor, that pairs well with fresh berries.

  • Carefully measure baking powder and avoid over mixing, or your cake may be flat. (See below.)

  • A flat cake still tastes good with enough cream and berries, but wouldn’t win Queen Victoria’s approval.

Royal Traditions

  • Brits traditionally added milk to tea to prevent china cups from cracking, due to the heat of the tea, and to prevent staining. I prefer mine without milk. How about you?

  • To learn more about royal traditions and style, check out Elizabeth Holmes book, “HRH: So Many Thoughts on Royal Style,” and follow her on Instagram.

FoodJanine Zabelrecipe, Victoria Sponge Cake, Royal food recipes, royal traditionsComment