Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake with strawberry jam tastes light and airy. Perfect for afternoon tea time. With our recipe, you’re guaranteed to make Queen Victoria’s favorite cake.

INGREDIENTS (For a 20 cm tin)

FOR THE DOUGH

140 g sugar
100 g soft butter
½ pack of vanilla sugar
2 eggs (size M)
2 egg yolks (size M)
1 tsp lemon zest
125 g wheat flour (type 405)
20 g cornstarch
1 tsp baking powder
40 ml milk

FOR THE FILLING

200 g cream
1 pack of cream stiffener
1 pack of vanilla sugar
200 g strawberry jam

FOR THE DECORATION

2 tsp icing sugar

PREPARATION

Step 1
Line a springform pan (⌀ 20 cm) with baking paper. For the dough, mix the sugar, soft butter and vanilla sugar until creamy. Separate the eggs, beat the egg whites until stiff and set aside. Add all the egg yolks to the butter-sugar mixture and mix well.  Then add the lemon zest.

2nd step
Preheat the oven to 180 degrees top / bottom heat (fan oven: 160 degrees). Sift the flour, cornstarch and baking powder and add to the butter-sugar mixture with the milk. Mix everything together to form a smooth dough and then fold in the beaten egg whites.

3rd step
Pour the dough into the tin and bake in the preheated oven for about 25 minutes. Allow the cake base to cool completely. For the filling, whip the cream with cream stiffener and vanilla sugar.

4th step
Halve the cake base lengthways. Place one half on a cake plate and spread with strawberry jam. Spread the cream over the jam layer. Place the second base on top, press down lightly and dust the Victoria Sponge Cake generously with powdered sugar. The cake makes about 12 pieces and will keep in the fridge for at least 3 days.

Our tip
Which jam do you like best?

You can make the Victoria Sandwich Cake with any berry jam. We also like it very much with raspberry jam!