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Author Notes: The Queen Victoria Sponge Cake is a most popular cake in England, a 2 layer butter cake filled with raspberry (or strawberry jam) and whipped cream or buttercream. Then the top layer is usually sprinkled with powdered sugar. Here is my version.
Please note that the unusual way of mixing the cake (butter with flour first) yields a tender, spongy cake. This cake is heavily adapted from Dan Lepard’s all purpose easy butter cake.
For those of you who want to know more about the history behind this cake,
Britishfood.about.com says: "The Victoria Sponge was named after Queen Victoria as reputably it was her favourite cake. Anna, the Duchess of Bedford who has been given credit for introducing the charming art of the Afternoon Tea was Lady in Waiting to the Queen who quickly adopted the custom serving sponge cakes as part of the tea." —Regine
- 2 1/3 cups All purpose flour
- 1 tablespoon Cornstarch
- 1 tablespoon Baking powder
- 7 tablespoons Unsalted butter (one stick less one tbsp, equivalent to 100 grams)
- 1 1/4 cups White sugar
- 10 teaspoons Or 3 tbsp + 1 tsp vegetable oil
- 4 Large Eggs
- 1/3 cup Each whole milk and heavy cream
- 2 teaspoons Pure vanilla extract
- 1/2 cup or more raspberry or strawberry jam
- Optional - 1/4 teaspoons Grated Lemon, lime or orange zest
- 1/4 cup each chopped strawberries, whole raspberries and whole blueberries
Whipped Cream filling
- 1 1/2 cups Heavy cream
- 2 tablespoons Powdered sugar
- 1 tablespoon Vanilla or French vanilla instant pudding mix (the powder)
- 1/4 teaspoon Pure Vanilla extract
- Grease two 8 inch cake pans. You can line but you don’t have to. Preheat oven to 350°F.
- Mix the whole milk, heavy cream, vanilla, and zest (if using); and set aside. Also mix the sugar and baking powder and set aside
- Allow butter to become softer, then mix with flour in a mixing bowl (do this manually initially) and then beat 5 minutes at low speed. Yes, 5 minutes.
- Add eggs one at a time, blending each egg at slow speed prior to putting the next one; then gradually add oil, followed by the sugar mixture that is added alternatively with milk mixture. Mix for 1 minute afterwards.
- Pour into the two cake pans and bake for about 35-40 minutes or until a skewer inserted in middle of cake comes out clean. Let cool for 10 minutes, then unmold and flip it over. Let cool for 1 hour or so.
- On top of first cake, place ½ cup or more raspberry or strawberry jam, then the whipped cream filling (if you think it is too much just put less to taste), then ¼ cup each chopped strawberries, whole raspberries, whole blueberries. Top with 2nd cake.
- Sprinkle powdered sugar on top of cake, and, if desired, place a medley of berries all around the cake, and even on top if you want.
- If you are not serving immediately or within one hour, you want to keep cake refrigerated, but let it reach room temperature for 40 to 60 minutes prior to serving. If you don’t want to be bothered with refrigerating the cake, replace the whipped cream frosting with a buttercream of your choice, but be careful as it is much sweeter than the whipped cream frosting.
- For the whipped cream filling, stir the heavy cream with powdered sugar, pudding mix and vanilla and beat till soft peaks form.
- This recipe was entered in the contest for Your Best Berry Recipe
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