This is one of the best cakes we’ve ever had in our kitchen. This week’s #Bakeoftheweek was supposed to be a super Valentine’s Chocolate Cake but the arrival of this beauty has relegated the chocolate delight until tomorrow. Why is this Victoria Sponge so special? Because I didn’t make it!
This is the creation of eldest daughter, Millie Aged 13. She is having a few Thursday afternoons off school over the coming week due to Parent’s evening (That’s a tale for another day – seriously the whole school are missing 5 afternoons of school because of parent’s evening!). I already had plans so Millie had the kitchen to herself and this is what she came up with. I always wanted this blog to be about our family not just food and this is definitely the creation that we are most pleased with this week.
Not only did it taste absolutely delicious (And I’m REALLY fussy about eating other people’s cake) but the best thing of all was she washed up after herself and the place was completely spotless afterwards.
My work here is done – I can now pass on my baking crown to the next generation 😉
I cannot share the recipe as she is not here to ask and I strongly suspect that it came out of a book rather than her favourite food blog. I can share my own recipe for Victoria Sponge though!
A bit about the History of the Victoria Sponge Cake:
This cake is said to be one of the earliest cakes that does not involve the addition of yeast. Queen Victoria is rumoured to have enjoyed a slice of this sponge cake with her afternoon tea (Sounds a good plan to me!)
The beauty of this type of cake is the number of flavours that can be added to change the flavour. Even a simple jam and cream inside with a sprinkling of icing sugar on top can make a Victoria Sponge a wonderful centrepiece. The secret to a good Victoria Sponge is to use the folding in method – Handle the flour as little as possible and you should get a light and airy cake.
Classic Victoria Sponge Cake Recipe
Equipment
- 2 8 inch round cake tins If you only have one, cook your cakes in batches, the batter will last
- 1 Electric Mixer either hand held or stand mixer
- 1 Spatula
- Baking Parchment
Ingredients
- 400 g Butter
- 400 g Caster Sugar
- 8 medium eggs Beaten
- 3 tsp Vanilla Extract
- 400 g Self Raising Flour
- 50 g Jam Choose the flavour of your choice but raspberry is recommended
- 1 pot double cream Whisked until thick
Instructions
- Preheat the oven to 160C and line 2 x 8inch round cake tins with baking parchment
- Using an electric mixer on a medium speed, whisk together the butter and sugar until pale, fluffy and fully combined
- Reduce the mixer speed to slow and add the eggs (one at a time) and the vanilla
- Clean down the sides of the bowl with the spatula and continue to mix for 1-2 minutes until fully combined. Turn off the mixer.
- Sieve the flour over the mixture over the wet mixture and fold in VERY SLOWLY AND GENTLY until just combined
- Add the mixture to the cake tins, splitting the mixture evenly
- Bake for 25-35 minutes. A skewer should come out clean when it is fully cooked
- Remove from the oven and allow to cool fully in the tins
- Once fully cooled, stack with a layer of jam and cream
- Sprinkle with a light dusting of icing sugar and serve the same day
I love a nice slice of Victoria Sponge with a cup of tea. The only problem is it’s so light and lovely that you can eat LOADS of it 🙂 xxx
There’s never such a thing as too much cake though! x
What a clever girl she is! I bet she has learned a lot from your baking Helen x
It’s nice to know that at least she has listened to me about something! 😉
That looks lovely – well done Millie 🙂
I’ll pass it on – She’ll either be delighted or die a million teenage deaths! 😉 Thanks x
Thank you for including my Gingerbread in your round up 🙂 The Victoria Sponge looks really yummy
You are welcome Nic – Thanks so much for joining in x
What a special cake! Although only 4, my son is obsessed with his toy kitchen, and helping me cook in our normal kitchen. I can’t wait until he can actually bake me something all by himself. Bonus points for the washing up too! Lucky you. 😉
Ooh its a slippery slope – One day its a toy kitchen, the next you blink and you have a whole Victoria Sponge! Am rather chuffed with the washing up too x
Aah thank you! Not wrong at all – perfectly normal in this house 😉 x
Ooh thiat looks soo tempting, Victoria Sponge is my absolute favourite cake, hence my vegan version I’ve just entered in #BakeoftheWeek. Delish!
Thanks for entering Kate – I love the idea of a vegan Victoria Sponge x
What a delicious looking classic cake and wonderfully executed too…..would Mille like to pop round here and make one for us? 😉
Angela x
I’ll send her round – can’t promise she’ll make her bed though! x
You can’t ever go wrong with a bit of Victoria sponge cake, such a classic. Now you’ve got me craving cake nomnom:-)
I’m always craving cake – totally agree that Victoria Sponge is the Queen of cake though!
I love a good victoria sponge. Nothing beats. Some goergous bakes in the roundup too.
Simple ones are the best – I love our variety of Bake of the Week treats x
This cake looks so wonderful, well done Millie!
Can she come and give my Sarah lessons in tidying up? The cakes we get are gorgeous… but the tidying up!!!!
You wouldn’t say that if you could see her room some days x
Sponge cakes are always so tasty and nice! There are lots of different creams and berries that we can add to this cake! 🙂 Your looks fantastic!