Victoria sponge cake is a British classic. Light and sweet, filled with whipped cream and bright strawberry jam.
Victoria sponge cake is England’s most popular cake. Soft sponge cake is sandwiched with whipped cream and strawberry jam. A simple yet delicious cake that is popularly served at afternoon tea.
Now, I don’t claim to be a baker. For some reason baking and I don't get along. Case in point, the recipe testing of this cake.
When I told my mum that I was taking this on, she said “Oh I could never get it right, they were always so flat”. Great! So not only am I genetically predisposed to fail at baking, but now I have the thought in my head that it’s going to fail.
When I took on this recipe, I knew what I was getting into because coming up with a baked recipe is much different than, let’s say a soup or stew because you can’t add a little of this, or a little of that and taste as you go.
SIX times it took to get this recipe right. It’s not that they didn't taste good (I did eat them). You see, when I eat a sponge cake I want two layers of tall spongy cake, and I just wasn’t getting that.
Mine kept turning out too thin and flat (just like Mum’s). Long story short, the solution was more eggs and more baking powder. Here’s a little recipe testing insight and probably not what any baker wants to hear. I based the egg increase on how many eggs I had left and it just happened to be seven. Lucky seven for me!
So the moral of this story is, anyone can bake if you have the right recipe and follow it to the letter. This cake is so worth it, especially with a nice, hot cup of tea.
The cake stores beautifully in an airtight container for two to three days at room temperature. I would not recommend refrigeration because it can make the cake dense, and does not taste it’s best when it is cold.
This cake is also known as a Victoria sandwich, named after Queen Victoria who enjoyed a slice with her afternoon tea.