The Victoria sponge owes its name to Queen Victoria, who popularized this sponge cake at palace tea parties during the 19th century. It is an emblematic dessert of British afternoon tea with jam and whipped cream. Its simplicity hides the perfect sponge cake technique.
International
Victoria sponge cake
British Victoria sponge cake with strawberry jam, whipped cream and fresh strawberries.
- United Kingdom
- Dessert
- Vegetarian
- Light
- easy
25 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 6 g
- Fiber 1 g
- Carbohydrates 46 g
- Fat 20 g
- Sodium 180 mg
Story behind the dish
Preparation
Victoria sponge cake is a UK preparation with easy difficulty. Reserve about 50 minutes in total (25 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of wheat flour.
- Have ready: 200 g of sugar.
- Have ready: 200 g softened butter.
- Have ready: 4 large eggs.
- Have ready: 1 teaspoon baking powder.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat oven to 180 C
Preheat oven to 180 C. Grease two 20 cm round molds. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
-
Beat butter with sugar until creamy; add eggs one by one
Beat butter with sugar until creamy; add eggs one by one.
-
Add vanilla; sift flour
Add vanilla; Sift flour, yeast and salt and gently integrate. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Spread between molds and bake for 22-25 minutes until golden and pricked...
Spread between molds and bake for 22-25 minutes until golden and pierced clean. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Cool biscuits on rack; beat cream with icing sugar until…
Cool biscuits on rack; Beat cream with powdered sugar until firm peaks.
-
Spread jam on a layer
Spread jam in one layer, cover with cream and strawberries; close with second layer.
-
Sprinkle with powdered sugar and serve the same day for maximum freshness.
Sprinkle with powdered sugar and serve the same day for maximum freshness.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with raspberry jam and mascarpone cream.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.