Best 5 Victoria Sandwich Classic English Sponge Cake For Tea Time Recipes
Indulge in the timeless charm of the Victoria sandwich cake, a quintessential English sponge cake named after Queen Victoria herself. This delightful cake, perfect for teatime or any special occasion, consists of two soft and fluffy sponge layers filled with a luscious strawberry jam and whipped cream. Let's embark on a journey to uncover the best recipe for this classic English cake that will tantalize your taste buds and create unforgettable memories.
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CLASSIC VICTORIA SPONGE CAKE
Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
- Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
- Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
- Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
- Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
- Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 48.5 g, Cholesterol 134.6 mg, Fat 26.5 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 16.1 g, Sodium 236.4 mg, Sugar 32.7 g
VICTORIA SPONGE CAKE
The British tea classic: delicious sponge cake with home made strawberry jam and cream.
Provided by Kata
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Make the sponge cake according to my detailed Baking Guide . Let the sponge cool to room temp before assembling
- Make the strawberry jam by cooking the ingredients in a saucepan on medium heat for approx. 30 min or until it thickens. Let is cool to room temp before using
- Whip the cream with icing sugar until stiff peaks. Make sure you monitor the consistency carefully and do not over whip the mixture
- Cut the sponge cake horizontally into half then start building up the cake from bottom to top
- Pipe half of the cream around the edge of the sponge then spread 3/4 of the jam in the middle. Pop in into the fridge for 30 minutes to set
- Place the second layer on top and pipe the second half of the cream around the edge and spread the rest of the jam in the middle
- Decorate with fresh strawberries and dust with icing sugar
Nutrition Facts : Calories 679 kcal, Carbohydrate 86 g, Protein 9 g, Fat 35 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 152 mg, Sodium 60 mg, Fiber 5 g, Sugar 60 g, ServingSize 1 serving
VICTORIA SANDWICH - CLASSIC ENGLISH SPONGE CAKE FOR TEA TIME
The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!)
Provided by French Tart
Categories Breads
Time 40m
Yield 1 Victoria Sandwich, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy!
- Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8" sandwich tins - cake tins.
- Cream margarine or butter together with the sugar, until light and fluffy.
- Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
- Sieve the flour and fold into the mixture with a metal spoon.
- Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
- Remove and allow to cool for 1-2 minutes.
- Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
- A light dusting of caster sugar or icing sugar on the top will finish it.
- Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
- Cook's Notes.
- If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
- If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
- A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7" sandwich tins and the cakes and the cakes will need less time in the oven - probably 20mins.
- Alternative measurements:.
- 3 eggs.
- 6 ounces soft margarine or butter.
- 6 ounces caster sugar.
- 6 ounces SR flour.
- Proceed as above for method.
Nutrition Facts : Calories 35.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 35.5, Carbohydrate 0.2, Sugar 0.1, Protein 3.1
TRADITIONAL VICTORIA SPONGE
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
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
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
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
Tips:
- Use room temperature butter and eggs for a smooth batter.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a light and spongy cake.
- Gradually add the eggs, one at a time, beating well after each addition.
- Sift the flour and baking powder together before adding it to the batter. This will help prevent lumps.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven. This will help ensure that the cake rises evenly.
- Allow the cake to cool completely before frosting or filling it.
Conclusion:
The Victoria sandwich cake is a classic English sponge cake that is perfect for tea time. It is light, fluffy, and flavorful, and can be enjoyed with a variety of fillings and frostings. With a few simple tips, you can easily make a delicious Victoria sandwich cake at home.
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