When it comes to baking, the Victoria sponge cake is one of the ultimate family favourites. The Victoria sponge was also a favourite sweet treat of Queen Victoria’s, who was known to have quite the sweet tooth! So partial was she to this particular sponge cake—with its light and fluffy sponge texture and delicious jam and cream filling—that it was actually named after her sometime circa 1860.
Follow this easy Victoria sponge recipe for the ultimate Victoria sponge cake!
• To ensure you have 2 identical sponge cakes, use kitchen scales to weigh your cake batter. You should have about 450g of cake batter per sponge.
• If you prefer a chocolate sponge, use 225g Tate & Lyle Fairtrade Pure Cane Caster Sugar, 200g self-raising flour and 25g cocoa powder, sifted and then simply follow the method above. You may find you need to use slightly more milk. Don’t worry if a few cracks appear on the surface of the cake – this is normal for a chocolate cake.
• Want to get the kids involved? They will love spreading on the filling and arranging the raspberries as well as dusting the cake with Tate & Lyle Fairtrade Cane Icing Sugar.
• For an even creamier cake, why not add buttercream ?
• Be sure to share this easy Victoria sponge recipe with your friends and family!