Victoria Sponge Sandwich Recipes

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TRADITIONAL VICTORIA SPONGE



Traditional Victoria Sponge image

This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.

Provided by TheBritishBaker

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h10m

Yield 6

Number Of Ingredients 9

1 ⅓ cups self-rising flour
¾ cup white sugar
¾ cup margarine
½ teaspoon vanilla extract
3 eggs
¾ cup confectioners' sugar
¼ cup butter
½ teaspoon vanilla extract
½ cup raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
  • Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
  • Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
  • Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
  • Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

Nutrition Facts : Calories 635.6 calories, Carbohydrate 80 g, Cholesterol 113.3 mg, Fat 32.9 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 9.6 g, Sodium 713.8 mg, Sugar 53.8 g

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

VICTORIA SPONGE SANDWICH CAKE



Victoria Sponge Sandwich Cake image

A traditional English sponge recipe, this cake consists of two sponge layers sandwiched together with raspberry jam and cream and dusted on top with sugar.

Provided by Irish American Mom

Categories     Dessert

Time 50m

Number Of Ingredients 10

1 cup butter (2 sticks)
1⅛ cups sugar
4 eggs
2 cups cake flour (unbleached)
3 teaspoons baking powder
pinch salt
2 tablespoons whole milk
1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/4 cup raspberry jam

Steps:

  • Prepare two 8 inch round baking pans by greasing the surface with butter and lining the bottoms with parchment paper.
  • Preheat the oven to 375 degrees F.
  • Sift the flour, baking powder and salt into a bowl and set aside.
  • Cream the butter and sugar with an electric mixer until light and fluffy.
  • Add one egg at a time with a spoon of flour to the butter mixture and mix together on a low speed.
  • Add half of the remaining flour with half the milk and gently mix the batter with a spatula. Repeat with the remainder of the flour.
  • Divide the batter equally between the prepared baking pans. Smooth the top of the batter with a spatula or the back of a spoon.
  • Bake for 18 to 20 minutes in the pre-heated oven until the cakes are risen and golden brown.
  • Remove from the oven and set the baking trays to cool on a wire rack for 5 minutes. When slightly cooled turn each sponge out onto the wire rack to cool completely. Remove the parchment paper liners from the lower surface of the sponges.
  • Whip the heavy cream with two tablespoons of confectioner's sugar until thickened.
  • When the sponge cakes are cooled completely place one cake half on a cake dish. Spread the upper surface with raspberry jam.
  • Cover the jam with the whipped cream and place the other cake half on top.
  • Dust the top with the remainder of the confectioner's sugar.

Nutrition Facts : ServingSize 120 g, Calories 603 kcal, Carbohydrate 63 g, Protein 8 g, Fat 37 g, SaturatedFat 22 g, Cholesterol 184 mg, Sodium 410 mg, Fiber 1 g, Sugar 37 g

CLASSIC VICTORIA SANDWICH RECIPE



Classic Victoria sandwich recipe image

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

Provided by Good Food team

Categories     Afternoon tea, Buffet, Supper, Treat

Time 1h

Yield Cuts into 10 slices

Number Of Ingredients 11

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  • In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
  • Bake for about 20 mins until golden and the cake springs back when pressed.
  • Turn onto a cooling rack and leave to cool completely.
  • To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
  • Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
  • Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Nutrition Facts : Calories 558 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 57 grams sugar, Fiber 0.6 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

CLASSIC VICTORIA SPONGE RECIPE BY TASTY



Classic Victoria Sponge Recipe by Tasty image

Here's what you need: self-raising flour, caster sugar, unsalted butter, medium eggs, baking powder, vanilla extract, powdered sugar, unsalted butter, jam, icing sugar

Provided by Mabel Gilder

Categories     Desserts

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups self-raising flour
1 cup caster sugar
1 cup unsalted butter, room temperature
6 medium eggs, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
2 cups powdered sugar
½ cup unsalted butter, room temperature
¼ cup jam
¼ cup icing sugar

Steps:

  • Preheat the oven to 180°C.
  • Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
  • Bake for 20 minutes or until cooked through and fluffy.
  • To make buttercream, cream together icing sugar and butter and mix well.
  • Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.

Nutrition Facts : Calories 740 calories, Carbohydrate 89 grams, Fat 39 grams, Fiber 1 gram, Protein 9 grams, Sugar 60 grams

GRANNY'S VICTORIA SPONGE



Granny's Victoria sponge image

The classic Victoria sandwich is always a teatime winner - every bite brings a taste of nostalgia

Provided by James Martin

Categories     Afternoon tea, Treat

Time 40m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

200g unsalted butter, softened, plus extra for greasing
200g caster sugar
1 tsp vanilla extract
4 medium eggs
200g self-raising flour, plus extra for dusting
about 6 tbsp raspberry jam
250ml double cream, whipped
icing sugar, for dusting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
  • Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
  • Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
  • Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
  • When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
  • Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

Nutrition Facts : Calories 599 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

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 SANDWICH - CLASSIC ENGLISH SPONGE CAKE FOR TEA TIME



Victoria Sandwich - Classic English Sponge Cake for Tea Time image

The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!)

Provided by French Tart

Categories     Breads

Time 40m

Yield 1 Victoria Sandwich, 6-8 serving(s)

Number Of Ingredients 7

3 large eggs, weighed in their shells
butter or soft margarine
caster sugar
self-rising flour
raspberry jam (or jam, jelly or curd of your choice.)
whipped cream (optional) or double cream (optional)
caster sugar or icing sugar

Steps:

  • The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy!
  • Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8" sandwich tins - cake tins.
  • Cream margarine or butter together with the sugar, until light and fluffy.
  • Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
  • Sieve the flour and fold into the mixture with a metal spoon.
  • Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
  • Remove and allow to cool for 1-2 minutes.
  • Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
  • A light dusting of caster sugar or icing sugar on the top will finish it.
  • Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
  • Cook's Notes.
  • If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
  • If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
  • A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7" sandwich tins and the cakes and the cakes will need less time in the oven - probably 20mins.
  • Alternative measurements:.
  • 3 eggs.
  • 6 ounces soft margarine or butter.
  • 6 ounces caster sugar.
  • 6 ounces SR flour.
  • Proceed as above for method.

Nutrition Facts : Calories 35.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 35.5, Carbohydrate 0.2, Sugar 0.1, Protein 3.1

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MARY BERRY'S VICTORIA SANDWICH | BAKING RECIPES | GOODTOKNOW
2021-01-01 Method. Preheat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment. Measure the butter, sugar, eggs, flour, and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
From goodto.com


VICTORIA SPONGE CAKE | ERREN'S KITCHEN
2018-08-24 For the cake: Place the butter and sugar into the mixer and blend, then add the rest of the ingredients and blend until everything is mixed. Split the batter between 2 greased 8 inch round pans, and bake for 25-30 minutes. Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
From errenskitchen.com


VICTORIA SPONGE TRAYBAKE - DELISH
2019-09-29 Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 30.5 x 20.5cm rectangular baking tin with parchment paper. In a very large bowl, beat together the butter and caster sugar with an ...
From delish.com


CLASSIC VICTORIA SANDWICH | DONAL SKEHAN | EAT LIVE GO
2015-05-22 Preheat the oven to 170°C/340°F/Gas Mark 3. Grease and line 2 x 20cm springform tins. In a standalone mixer, cream the butter and sugar together until pale and fluffy. . Next beat in the eggs one by one before adding the vanilla extract. Using a spatula, fold in the flour until you have a smooth mixture.
From donalskehan.com


VICTORIA SPONGE RECIPE | FORTNUM & MASON - FORTNUM & MASON
Divide the mixture between 2 greased 20cm sandwich tins, bases lined with baking parchment. Place in an oven preheated to 180C/gas 4 and bake for 25-30 minutes, until the cakes are golden brown and well risen and a skewer inserted in the centre comes out clean. Leave in the tins for 10 minutes, then turn out on to a wire rack to cool completely.
From fortnumandmason.com


VICTORIA SPONGE RECIPE - GOOD HOUSEKEEPING
2021-08-05 Preheat the oven to 180°C (160°C fan) mark 4. Lightly grease two 20.5cm (8in) sandwich tins and line the bases with baking parchment. Dust the sides of each tin with flour (tap out excess). Put ...
From goodhousekeeping.com


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