Victoria Sponge Cake Recipe - Allrecipes.com
Victoria Sponge Cake Recipe
  • READY IN ABOUT hrs

Victoria Sponge Cake

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"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."

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Ingredients Edit and Save

Original recipe makes 1 8-inch cake Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
  2. Sift the flour and baking powder into a medium bowl and set aside.
  3. Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared pan
  4. 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.
  5. 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.
  6. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2008

I made this cake for the international festival and I cant cook or bake to save my life but this cake actually came out great! out of all the dishes there this one was the talk of the room and everyone enjoyed it. Granted it did take extra time to bake compared to how much time the recipe requires and it did get a little difficult when the top started to slide a little. Overall, adding strawberries in the middle and whipped cream with a circular design of strawberries sliced on top made it look very professional. It is an easy cake to bake even for someone like myself and its very tasty and I highly recommend it!!

 
Most Helpful Critical Review
Jun 01, 2010

I am sorry this is not a good recipe for Victoria Sponge. The consistency is correct but it is much to greasy and tastes of nothing but butter. I lived in Ireland and this is a popular sponge there. I wouldn't serve this to anyone familiar with a true Victoria Sponge.Sorry, I hate leaving bad ratings.

 
May 19, 2008

This is a good recipe for a butter type cake (nice and rich), but I would not call it a spongecake. A true spongecake is made without butter and very, very light. A typical English treat usually filled with jam and topped with cream.

 
Jun 04, 2007

I made this for my fiance the other night and was received well! Easy to make and it tastes good :)

 
Oct 26, 2010

This was my first victoria cake ...It turned out wonderful..only thing is i used 1/4 quarter cup of butter..used the same measurement for other ingredients.

 
Aug 01, 2008

This cake was absolutely delicious. I layered it with whipped cream and strawberries for a classic treat. The flavour was just right and texture deliciously moist. Makes a perfect Victoria Sandwich!

 
May 22, 2008

made this with gluten free flour and it was totally yummy, i also put jam and butter icing in the middle and lemony butter icing on the top, it went down very very well with the family thats for sure! :D

 
Aug 09, 2008

excellent,my first attempt at making a sponge and it was so light and delicious the whole family couldnt believe id made it.brilliant

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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