Image credit: Errens Kitchen
Hear ye, hear ye! The special treat for today will be Victoria Sponge Cake. Why is it called that? Well, it was named after Queen Victoria, who always enjoyed a slice with her afternoon tea. Another name for it is Victoria Sandwich Cake. Thanks to the invention of baking powder, it managed to give this type of cake a lovely rise and a soft sponge-like texture. Try this recipe and see for yourself why this treat was so adored by Queen Victoria.
Victoria Whipped Cream Sponge Cake
Image credit: Errens Kitchen
Ingredients
For the cake
- 225 g
Granulated/caster sugar - 225 g
Softened Butter - 4
Eggs - 225 g
Flour (normal plain all-purpose flour) - 9.86 g
Baking Powder - 9.86 g
Vanilla extract - 44.36 ml
Milk
For the cream
- 295.74 ml
Whipping Cream - 88 to 118 ml Powdered
sugar - 4.93 ml
Vanilla extract - 14.79 g Skimmed
milk powder (optional) - 170 g Good quality raspberry jam
Instructions
For the cake
- Preheat the oven to 180°C.
- Place all of the ingredients in a mixer or food processor and blend until everything is mixed.
- Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or until a cake tester comes out clean.
- Cool completely.
For the cream
- Whip the cream until it forms soft peaks. Add powdered sugar (to taste), skimmed milk powder (if using – This is to help give the whipped cream structure so it doesn’t flatten out too quickly), and vanilla. Mix in gently.
- Place one layer of the cooled cake on a cake plate and the other half on a plate. Spread the whipped cream over the bottom layer and then spread the jam over the other and sandwich them together.
- Dust with powdered sugar before serving.
Recipe credit: Errens Kitchen
