So, I was going to publish this about 5 weeks ago- the Friday after The Great American Baking Show premiered. The same day Netflix was releasing season 2 of The Crown. It seemed like that day was made for my Victoria Sandwich Cake recipe. But, I decided to wait and post the Victoria Sponge (as it is also known) for the Season 2 premier of Victoria on PBS. Can you blame me?
Sidebar- I’ve always known I watch too much TV but writing about three shows in one short paragraph really brings it to light. Oh well, I’m not going to change. I love TV! Clearly, I find it very inspiring.
For this recipe you must have a kitchen scale. All the measurements are based on the weight of your eggs. And, it really is easier to bake when you use a scale. No measuring cups to mess with.
You will first grease, line with parchment and flour two round cake pans. You can use either 8” or 9” pans. You will use at least 3 large eggs. If you are using 9” pans you could use 4 eggs but 3 will also work. I used 3 eggs and 9″ pans for the cake that is pictured. If you want thicker layers of cake, use 4 eggs.
So, weigh the eggs in their shells. Whatever that number is, you want the exact same amount of butter, caster (super fine) sugar and self-rising flour.
My 3 large eggs weigh 171 grams. So, I will also weigh out 171 grams of butter, 171 grams of sugar and 171 grams of flour.
There are different ways to make a Victoria sponge. You can use the all in one method, where you put everything in the mixing bowl at once and combine or you can use the creaming method. I’m partial to the creaming method. So that is what I’m going to share.
I do use my stand mixer for this but you could just as easily use a hand mixer. Cream the butter, sugar and vanilla until light and fluffy. Then you will add the eggs one at a time until incorporated. Then, I take the bowl off of the mixer and sift the flour directly into the bowl. I mix just until everything is incorporated and then divide the batter evenly between the pans. If you want to be really precise you can also weigh your pans so you know you truly have divided the batter equally.
Bake your cakes and let them cool.
I don’t know if you are aware that I don’t like pie and I loathe gelatinous fruit. When I’m excited about a piece of cake (especially wedding cake) and my beautiful slice is placed in front of me and then I see a layer of fruity purée in the middle… I almost want to cry. Get that mushy sweetness away from my cake! Or when they drizzle sickeningly red syrup over a dessert at a restaurant. I mean, on the menu mention you are going to do that so I can stop you!
That being said, a Victoria Sandwich has a layer of raspberry jam and whipped cream in the middle and for some reason I find it absolutely delightful. So, if you don’t like gelatinous fruit on your desserts like me, still give this a try. If you do like it, I’m sure you will love this!
Back to the cake. Place one layer on your cake plate. Spread on some raspberry jam. I made my own by substituting raspberries for cherries in my cherry jam recipe but you can absolutely buy your jam from the store.
Then, spread or pipe some whipped cream on top of the jam. Again, I made my own using this recipe by you can buy it if you want.
Place the other layer of cake on top.
Let your daughter sprinkle it with powdered sugar, slice and serve.
Try not to smush the cake when cutting it like I did so your whipped cream doesn’t ooze out. But, even if smushed, it is still delicious!
3-4 Large Eggs, at room temperature
Unsalted Butter, at room temperature
Caster (Super Fine) Sugar
1-2 tsp Vanilla Extract*
*If you use 4 eggs I recommend 2 teaspoons of vanilla (I really like vanilla).
Preheat the oven to 350
Prepare two 8” or 9” round baking baking pans: grease, line with parchment and dust with flour.
Weigh eggs together in their shells.
Weigh out the same amount of butter, caster sugar and self-rising flour.
In the bowl of your stand mixer or in a large mixing bowl, cream the butter, sugar and vanilla until light and fluffy.
Add the eggs one at a time, beating to incorporate each before the next is added.
Remove the bowl from the stand mixer and sift the self-rising flour directly into the bowl.
Use a spatula to fold in the flour, do not over mix.
Divide the batter equally between the two prepared pans (using the scale if you want to be precise).
Bake until springy to the touch and the cake is starting to pull away from the sides of the pan; 20-30 minutes depending on the size of the pan and how many eggs you used.
Cool the cakes in the pan on a rack for 5-10 minutes; remove from pans and let cool on rack completely.
Put one layer of sponge on your cake plate.
Evenly spread raspberry jam on the cake.
Spread or pipe whipped cream on top of the raspberry jam.
Top with the second layer of sponge.
Sprinkle with powdered sugar and serve.