Sponge cake is similar to angel food cake, except it's made with beaten eggs. That makes the finished product extra light and fluffy. Sponge cake is rather simple and plain at the start, but goes full-on dessert once dressed in icing, jam, fruit curd or syrup. Victoria sponge was named after Queen Victoria, who had a slice with tea every afternoon. Hers stars vanilla buttercream and raspberry jam. Garden party, anyone?
Read on for the full recipe.
For the sponge cake:
- 3 eggs
- 150 grams caster sugar
- 150 grams unsalted butter
- 150 grams sieved self-rising flour
- ½ teaspoon vanilla essence
- Jam (strawberry or raspberry)
For the buttercream:
- 150 grams unsalted butter, softened
- 220 grams sieved icing sugar
- 1/3 vanilla pod or vanilla essence
Step 1: Preheat the oven to 180°C (375°F).
Step 2: Grease and line two 8-inch cake tins. If you only have one tin, bake the sponge in that and slice it in half from the side through the middle so you're left with two rounds.
Step 3: Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy.
Step 4: In a separate bowl, whisk the eggs.
Step 5: Gradually add the beaten eggs a little at a time to avoid the mixture curdling.
Step 6: Sieve the flour and fold into the mixture.
Step 7: Divide the cake mix between the two cake tins and smooth. Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown. Insert a skewer to ensure it comes out clean. If it does, remove the sponges and cool.
Step 8: Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence).
Step 9: Once the sponges are completely cool, spread a layer of jam onto the surface of one sponge. Then, spread a thick layer of buttercream on top of the jam.
Step 10: Gently place the second sponge on top and press down. Sprinkle with icing sugar and serve with tea.