Easy Victoria Sponge Recipes

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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

ULTIMATE TRADITIONAL VICTORIA SPONGE



Ultimate traditional Victoria sponge image

Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Yield Serves 8-10

Number Of Ingredients 19

225g unsalted butter , softened, plus extra for the tins
225g golden caster sugar
4 large eggs , at room temperature
225g self-raising flour
½ tsp baking powder
½ tsp fine sea salt
2 tbsp milk
icing sugar , for dusting
2 tbsp caster sugar
½ lemon , juiced
1 vanilla pod , split and seeds scraped (pod reserved, see below)
½ small bunch of mint , leaves picked and roughly bashed
200g strawberries , hulled and halved
125g raspberries
500g fresh custard
1 vanilla pod , pod only
50g caster sugar
2 tbsp custard powder
300ml double cream

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
  • Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
  • Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
  • Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
  • To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
  • Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 633 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

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

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

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

MINI VICTORIA SPONGE CAKES



Mini victoria sponge cakes image

Make these bite-sized victoria sponges for a special afternoon tea or birthday celebration. Choose your favourite jam for the filling, then add whipped cream

Provided by Cassie Best

Categories     Afternoon tea, Dessert

Time 40m

Yield Makes 12

Number Of Ingredients 9

150g unsalted butter, softened
150g golden caster sugar
2 eggs
1 tbsp milk
½ tsp vanilla extract
150g self-raising flour
250ml double cream
2 tbsp icing sugar, plus extra for dusting
185g jam of your choice (strawberry or raspberry works well)

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases - this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
  • Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
  • Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.

Nutrition Facts : Calories 380 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium

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