Ingredients
Sponge
- 4eggs, weighed in their shells
- an equal weight of softened butter
- an equal weight of caster sugar
- an equal weight of self-raising flour
- 1 tspbaking powder
- 1 tspvanilla
- a pinch of salt
- 1 tbspmilk, if needed
Filling
- 6 tbspgood raspberry jam
- or strawberry jam
Optional
- 250 mldouble cream, whipped
To finish
- caster sugar for dusting
Equipment
- two 20 cm sandwich tins, greased and lined
Directions
- Beat them for a good 5 minutes until very pale, light and noticeably increased in volume. It should look almost white when done. Add them one at a time and beat each in fully. If it does start to curdle, add a spoonful of the flour and carry on. Beat in the vanilla extract as well.
- Fold gently with a metal spoon or spatula, in as few strokes as possible. Every extra stroke knocks out the air you spent five minutes beating in, and it also develops gluten, which makes the sponge tough.
- Add a spoonful of milk if the mixture is stiff. The batter should drop reluctantly from a spoon, which is the classic dropping consistency. Bake at 180°C (355°F) for 20 to 25 minutes. Now the rule about opening the oven. Cool them in the tins for 5 minutes, then turn them out onto a rack.
- Peel the paper off and let them cool completely. They must be cold before filling, or the jam soaks in and the cream melts. Put the first layer on a plate, top side down, so you have a flat surface. Spread the jam over it, right to the edges.
- Use a good jam with real fruit in it, since it is one of only two components and a cheap one tastes of sugar. Add the whipped cream on top of the jam if you are making that version.
- Set the second layer on top, top side up. Caster sugar is the traditional finish and it stays visible as distinct crystals, where icing sugar dissolves into the surface within an hour.
- Serve it in wedges, with a cup of tea. It is best on the day it is made and it keeps two days in a tin, though the cream version must be refrigerated.
Technique
- The WI competition standard is jam only, with no cream.
- The equal-weights rule scales to any number of eggs.
- Caster sugar rather than icing sugar is the traditional dusting.
Substitutions
- Plain flour with 2 tsp baking powder in place of self-raising.
- Any good fruit jam.
Variations
- With whipped cream as well as jam.
- With fresh raspberries or strawberries in the filling.
- With lemon curd instead of jam.
History
Named for Queen Victoria, who took a slice with afternoon tea; chemical raising agents such as Alfred Bird’s baking powder made it reliable.
Frequently asked questions
What is Victoria sponge?
Victoria sponge is a dessert from United Kingdom: light sponge cake filled with raspberry jam and cream. Named for Queen Victoria, who took a slice with afternoon tea; chemical raising agents such as Alfred Bird’s baking powder made it reliable.
How long does Victoria sponge take to make?
Victoria sponge takes 20 min of preparation and 25 min of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Victoria sponge?
Yes, within limits. Plain flour with 2 tsp baking powder in place of self-raising. Any good fruit jam.
What is the most important thing to get right in Victoria sponge?
Peel the paper off and let them cool completely. They must be cold before filling, or the jam soaks in and the cream melts. Put the first layer on a plate, top side down, so you have a flat surface. Spread the jam over it, right to the edges.
