The Victoria Sponge cake was created during Queen Victoria’s reign during 1837-1901. During mid afternoon the Queen and her ladies in waiting would become very hungry. And so they invented afternoon tea. Queen Victoria was known for having a sweet tooth and this cake was her favourite. It wasn’t until after Prince Alberts death in 1861 when the Queen went to retreat on the Isle of Wright that the cake was named after her.
My mum’s Victoria Sponge cake is the best in my opinion. The sponge is light but not too fluffy and goes perfectly well with a pot of Teapigs English Breakfast tea. I used the ‘all in one method’ as it saves time and is exactly what my mum uses.
1 1/2tsp baking powder
6oz granulated sugar
6oz self raising flour
1tsp vanilla extract
little splash of milk
140g butter, softened
280g icing sugar
. Preheat the oven to 180’C.
. Beat the eggs together in a separate bowl (in case you drop an egg shell!)
. Using an electric hand-mixer combine the sugar, butter, eggs, baking powder and flour until the mixture becomes sloppy.
. Add the vanilla extract and milk and beat for a further ten seconds.
. Divide the mixture evenly between two cake tins and bake for 20-25minutes or until golden brown.
. Using the hand mixer beat the butter and icing sugar.
. Check cake. If unsure test the cake with a skewer. Leave to cool on a wire rack.
. Once cool spread jam and buttercream on top of each cake.
To make buttercream:
. Beat the butter in a large bowl until soft. Add half of the icing sugar and keep beating until smooth. Add the remaining icing sugar and beat until fully combined.