The cake of the queen! Even though the sponge cake is been known for a while and has been made in many different ways, did you know that Queen Victoria used to love it with some raspberry jam in the middle with her afternoon tea?
Today I want to introduce this classic recipe, decorated in a very special way. Here you can play and be creative, use just icing sugar on the top, or some leftover buttercream or even some berries! I did cut my sponge cake in half to fill it up, but ey! You can cut it in more layers if you wish to. Have fun with this cake and surprise your loved ones.
Have a look at my version of Victoria Sponge cake here:
Ingredients for this pretty sponge cake:
Sponge:
375gr Flour (if you have self-raising flour don't add the baking powder)
15gr baking powder
375gr butter
312gr eggs
375gr caster sugar
Raspberry jam
Buttercream:
60gr whole milk
345gr butter
630gr icing sugar
Steps:
For the sponge start beating the sugar with the butter. TIP: If you have a blow torch you can use it to help reheat the butter.
Add the eggs to the mix.
Mix the flour with the baking powder. If you have a self-raising flour you can use it instead.
Stop the mixing machine and add your powders.
Beat everything together and spread the mix in your baking form. TIP This is a high cake, so make sure you cover the "walls" of your form with parchment paper.
Bake at 160ºC ventilated oven for 50-60 minutes.
For your buttercream, beat the icing sugar with the butter. After add the milk. TIP: We add milk to reduce the % of fat.
Cut the cake in half and filled it up with a layer of buttercream and jam.
Be creative with your cake decoration.
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