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The Victoria Sponge, sometimes known as a Victoria sandwich or Victorian cake, earned its name from Queen Victoria, who was said to enjoy a slice with her afternoon tea. The sponge part of the cake evolved from the pound cake - made with equal quantities of butter, sugar, eggs and flour; following the creation of baking powder in 1843 - which enabled the sponge to rise higher - the Victoria sponge was created.
A typical Victoria sponge filling consists of strawberry jam and whipped cream sandwiched between two sponge cakes and dusted with icing sugar.
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Ingredients
● 200g unsalted butter, softened. Plus extra for greasing.
● 200g of caster sugar.
● 1 tsp vanilla extract.
● 4 medium eggs.
● 200g of self-raising flour. Plus extra for dusting.
● About 6 tbsp of strawberry jam, (you can swap for raspberry jam if you like).
● 250ml double cream, whipped.
● Icing sugar for dusting.
Method
● Heat the oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
● Place 200g of softened unsalted butter, 200g of caster sugar and 1 tsp vanilla extract into a bowl and beat well until you get a creamy consistency.
● Slowly beat in 4 medium eggs, one by one, then fold in 200g of self-raising flour and mix well.
● Divide the mixture equally between the two cake tins, place into the oven and bake for about 20 minutes 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 minutes in the tin, before turning out onto a wire rack and leave until completely cooled.
● Spread about 6 tablespoons of strawberry jam onto one cake and top with 250ml of whipped double cream. Sandwich the cakes together and dust with icing sugar.
