I am a big watcher of British TV and over the years I have heard references to Victoria Sponge Cake, especially during all those tea time scenes that come with British TV. A slice of Victoria Sponge just seems to go with tea! So while I was in England I actually had my first and my second piece of Victoria Sponge Cake. I enjoyed a slice in Canterbury and then at tea with my girls in London.
The cake has been around a long time and is called such because it was the favorite of Queen Victoria. She liked to have a slice with her tea every day. The first recipe for this cake was recorded in 1615. It is a firm cake but has an aerated texture (holes) so thus the name “sponge.” It traditionally has a layer of raspberry jam and vanilla cream in the middle.
The layer of vanilla cream is basically vanilla buttercream. I used some homemade raspberry jam I had in the freezer but your favorite kind will do.
There is no frosting on top, just a nice light dusting of powdered sugar.
Of course a cup of tea is a requirement! The original recipe I used was British so the measurements were in grams so I have converted them for you. The recipe also calls for caster sugar. It is similar to the extra fine baking sugar you can find in our grocery aisles. The recipe also called for self-raising flour which I used. It already has salt and baking powder added to it.
To make your own self rising flour just use add 1 tsp baking powder and 1/4 tsp salt to each cup of all purpose flour.
I really think we need to start the tradition of afternoon tea here in the States! Who’s with me!?
For other yummy treats to serve with tea check out these:
For a list of where I Link Up each week go here.
- 1 C caster (super fine baking) sugar
- 14 Tbsp butter, softened
- 4 eggs, beaten
- 1 1/2 C plus 1 Tbsp plus 2 tsp, self raising flour, sifted
- 1 tsp baking powder
- 2 Tbsp milk
- 1/2 C butter, softened
- 1 1/2 C powdered sugar
- 1/2 tsp vanilla extract
- 1 C raspberry jam
- powdered sugar to sprinkle on top
- Preheat oven to 375 degrees
- Butter and flour two 8 inch cake pans. Line bottom of pan with wax paper.
- In a bowl beat together butter and sugar.
- Add in eggs
- Mix in sugar, baking powder and milk
- Divide mixture between two pans and bake for 20 minutes or until golden brown.
- Cool and remove from pans
- Beat butter until creamy and add in sugar.
- Add in vanilla.
- Spread over one of the cake layers.
- Spread with jam
- Add top layer and sprinkle with powdered sugar.