The Victoria sponge cake was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon! Here’s exactly how Victoria sponge cake is baked in the royal kitchen.
-150g caster sugar
-150g unsalted butter
-150g sieved self-raising flour
-1/2 tsp of vanilla essence
-100g jam (strawberry or raspberry)
Ingredients for buttercream
-150g softened unsalted butter
-220g sieved icing sugar
-1/3 vanilla pod or vanilla essence
Method for cake
-Preheat the oven to 180C (375F, gas mark 4)
-Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
-Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
-In a separate bowl whisk the eggs
-Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
-Sieve the flour and fold into the mixture
-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 and ensure it comes out clean
-Remove the sponges from their tins and leave to cool
Method for the buttercream
-Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)
Assembling the cake
-Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
-Spread a thick layer of buttercream on top of the jam ( if you prefer this can be done first)
-Gently place the second sponge on top and gently press down
-Sprinkle with icing sugar and serve with a pot of fresh English tea!
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Here’s exactly how Victoria sponge cake is baked in the royal kitchen.
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Recipe from The Royal Family official Instagram page