Victoria Sponge

Quite literally the Queen of cakes... The classic Victoria sponge, is a light, delicious, simple sponge, (or rather 2), sandwiched together with jam and often cream. The traditional way would be raspberry jam and no cream, but over time it has evolved and now often contains whipped cream or buttercream as well as jam of various varieties, and even fresh fruit. It would also originally have been dusted with caster sugar, but is now more commonly decorated with a dusting of icing sugar instead. It is named as it is because of Queen Victoria's fondness of the cake during her reign from 1837-1901. One of the Queen's ladies in waiting, Anna, the Duchess of Bedford is said to have invented the tradition of taking afternoon tea, as she invited friends to join her for an additional meal of sandwiches, cakes, other sweets and tea at 5 o'clock. It is thought that these parties sparked Queen Victoria's love of this ever popular sponge, and by 1885 the Queen was regularly holding afternoon tea parties herself. The first widely published recipe for the cake was in the book published in 1861, 'Mrs Beeton's Book of Household Management', and it has since turned into a recipe book staple! I made mine with buttercream, strawberry jam and fresh strawberries! Here's how to rustle one up yourself...

Ingredients

For the cake...

200g beaten eggs (approx 4 medium eggs)

200g butter at room temperature

200g caster sugar

200g self raising flour

1 tsp baking powder 

2 tbsp milk 

For the filling...

80g butter

160g icing sugar

1/2 tsp vanilla extract

5 tablespoons good quality strawberry jam

Fresh strawberries or other fruit (optional) 

Method

1. Preheat the oven to 170C fan and grease and line 2x 20cm round cake tins with greaseproof paper.

2. Cream together the butter and sugar until pale and fluffy. This can be done in a stand mixer or with an electric hand whisk in a large bowl.

3. Add the eggs, one at a time, and continue to beat, at a slightly lower speed at first. Then increase the speed until light and fluffy again, almost mouse-like. 

Holly's Hints- As there is the same weight of each ingredient, the mixture shouldn't split or curdle at this stage, but to be safe, add just a teaspoon of flour after each egg to prevent this. 

4. Add the milk, flour and baking powder, half of the flour at a time, and either fold in gently by hand, or stir through with the mixer on it's lowest speed. Taking care not to knock too much air out of the batter. 

5. Spoon the batter into the two baking tins, and bake in the oven for approximately 20 minutes. When it's done the cakes will be golden brown, spring back to the touch, and a wooden skewer after inserted will come out clean.

6. Turn the sponges out onto a cooling rack, and in the meantime prepare your buttercream. Beat the butter at increasing speeds until fluffy, then add the vanilla extract and the icing sugar just a little (about 2 tbsp full) at a time, and continue to beat at a medium- high speed until smooth and creamy. 

7. Once the cakes have cooled, spread one side with the buttercream, and the other with the jam. If using, lay the fruit on top of the bottom sponge too, then sandwich the two together. 

8. Use a sieve to dust the top with icing sugar, and serve it up with a cup of tea!