Queen Victoria Sponge Cake Recipes

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QUEEN VICTORIA SPONGE



Queen Victoria sponge image

This classic afternoon tea Victoria sponge recipe is about precision sponge making, wonderful jam and gorgeous Jersey cream

Provided by Jamie Oliver

Categories     Desserts     Jamie's Great Britain     Fruit     Easter treats     Mother's day     St. George's Day     Christmas

Time 1h

Yield 10

Number Of Ingredients 17

250 g unsalted butter (at room temperature), plus extra for greasing
250 g self-raising flour, plus extra for dusting
250 g golden caster sugar
4 large free-range eggs
1 orange
a few drops of rosewater
4 tablespoons quality raspberry jam
150 g fresh raspberries
icing sugar, for dusting
CRYSTALLIZED ROSE PETALS
1 large free-range egg white
1 handful of rose petals
white caster sugar
VANILLA CREAM
150 ml Jersey double cream
½ a vanilla pod
2 teaspoons caster sugar

Steps:

  • Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.
  • Beat the butter and sugar together until very light and fluffy.
  • Add the eggs one by one, making sure you beat each one in well before you add the next, then finely grate the orange zest and fold with the flour.
  • Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
  • Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.
  • Mix a few drops of rosewater into the jam, but don't go crazy with it - it's very strong!
  • For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1. Whisk the egg white to stiff peaks. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar.
  • Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. Bake for 3 to 4 minutes in the oven, or until the petals are firm to the touch.
  • For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds, then whip the cream with the vanilla seeds and sugar until you get soft peaks.
  • Spread the jam and then the vanilla cream over one of the cakes and scatter the raspberries on top. Place the second cake on top.
  • Dust with icing sugar and decorate with the crystallized rose petals. Serve on a beautiful cake stand to really show off your creation, and enjoy.

Nutrition Facts : Calories 510 calories, Fat 28.1 g fat, SaturatedFat 17.6 g saturated fat, Protein 6 g protein, Carbohydrate 57.4 g carbohydrate, Sugar 40.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre

VICTORIA SPONGE CAKE



Victoria Sponge Cake image

A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.

Provided by Caroline Victoria

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h20m

Yield 10

Number Of Ingredients 7

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup confectioners' sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
  • Sift the flour and baking powder into a medium bowl and set aside.
  • Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
  • This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 22.9 g, Cholesterol 87 mg, Fat 19.8 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 12.1 g, Sodium 223.3 mg, Sugar 13 g

CLASSIC VICTORIA SPONGE CAKE



Classic Victoria Sponge Cake image

Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.

Provided by Anonymous

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h25m

Yield 8

Number Of Ingredients 12

1 tablespoon unsalted butter, softened, divided
¾ cup unsalted butter, softened, plus additional for greasing
¾ cup white sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅓ cup confectioners' sugar
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
⅓ cup seedless raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
  • Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
  • Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
  • Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
  • Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
  • Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 48.5 g, Cholesterol 134.6 mg, Fat 26.5 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 16.1 g, Sodium 236.4 mg, Sugar 32.7 g

VICTORIA SPONGE CAKE



Victoria Sponge Cake image

This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It's a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.

Provided by Melissa Clark

Categories     cakes, dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 11

12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups/166 grams all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons/175 grams granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup/120 milliliters raspberry jam, more to taste
1 cup/240 milliliters heavy cream
1 tablespoon confectioners' sugar, more for dusting
1/4 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
  • Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
  • Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 252 milligrams, Sugar 41 grams, TransFat 1 gram

VICTORIA SPONGE CAKE



Victoria Sponge Cake image

Victoria sponge cake's simple filling of whipped cream, jam, and fresh fruit makes it the perfect dessert for a summer celebration.

Provided by Zoë François

Yield Makes one 8-inch double-layer cake

Number Of Ingredients 18

16 oz. (450g) fresh or frozen strawberries, raspberries, or other berries
1⁄2 cup (100g) granulated sugar
1 Tbsp. freshly squeezed lemon juice
2 cups (480ml) heavy whipping cream
1 to 2 Tbsp. confectioners' sugar
1 tsp. vanilla extract
1 cup (220g) unsalted butter, at room temperature
1 cup plus 2 Tbsp. (220g) superfine sugar
1 Tbsp. vanilla extract
4 eggs, at room temperature
1 3⁄4 cups (220g) self-raising flour
12 oz. (340g) strawberries, stemmed and quartered, plus more for decorating
1 Tbsp. granulated sugar
1 tsp. lime zest
1 pinch ground pink peppercorn (optional)
1 3⁄4 cups (225g) strawberry Quick Jam (see below) or store-bought preserves
1 recipe Perfect Whipped Cream (see below), whipped to stiff peaks
Confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350°F (175°C). Generously grease two 8 by 3-inch or 20 by 8cm round cake pans, then line them with greased parchment paper.
  • In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.
  • Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes. Scrape the bowl often.
  • Turn the speed to low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
  • Add one-third of the flour to the butter mixture and mix on low speed, just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third flour. It will be a thick batter.
  • Divide the batter among the prepared pans and smooth the tops using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
  • Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans for 20 minutes, then remove from the pans and let cool completely on a wire rack.
  • In a medium bowl, toss together the quartered strawberries, granulated sugar, lime zest, and pink pepper (if using). Allow to macerate until the sugar dissolves, about 15 minutes.
  • Remove the parchment paper and place one cake layer on a serving plate.
  • Spread the jam over the top of the cake, then cover the jam with a 1-inch or 2.5cm layer of the whipped cream. Distribute half the macerated strawberries over the whipped cream.
  • Place the second cake on the whipped cream and dust the top generously with confectioners' sugar and decorate with whole and halved strawberries.
  • This cake is best served right away, with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.
  • In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer for about 30 minutes, stirring often.
  • The jam is ready when it clings to a spoon and you can draw a line through the jam that doesn't immediately fill in. Remove from the heat and let cool thoroughly.
  • Transfer to an airtight container and store in the refrigerator for up to 10 days.
  • In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
  • Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.

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