Victoria Sponge Cake Recipe
- Prep
- 1 h 20 min
- Bake / cook
- 20 min
- Total
- 1 h 40 min
- Makes
- 1 cake of 20 cm (10 servings)
- Pan
- two 20 cm cake pans
Today I'm sharing this recipe for the cake called Victoria sponge cake. The story goes that it was Queen Victoria of England's favorite to go with her tea. Originally the cake didn't have that name, but it's believed the name was changed when her husband died.
The cake is made of two vanilla sponge layers filled with cream, fruit or some jam. It's a delicious cake, perfect for afternoon tea or a celebration.
Anyway, enough beating around the bush. Let's make it!
Ingredients
Sponge
- 3 eggs
- 200 g all-purpose flour (0000)
- 200 g sugar
- 2 teaspoons baking powder
- 180 g butter
- 50 ml heavy cream
- 1 teaspoon vanilla extract
Diplomat cream
- 3 egg yolks
- 140 g sugar
- 40 g cornstarch
- 400 ml milk
- 1 teaspoon vanilla extract
- 200 ml heavy cream
Fruit
- 100 g blueberries
- 200 g fresh strawberries
Metric measurements: a kitchen scale gives the best results.
Method
- Sponge
To start this Victoria sponge cake recipe, preheat the oven to 180°C (350°F). Also, butter and flour two 20 cm cake pans. Set aside.
Start by putting the butter and the sugar in a bowl, then beat until creamy. With a spatula, scrape down the sides of the bowl to bring everything to the center. Now add the eggs one at a time, mixing after each one.
In another bowl, sift the dry ingredients so no lumps remain, then add them to the previous mixture. Finally, add the heavy cream along with the vanilla extract.
Once the batter is ready, divide it between the prepared pans and bake for 20 minutes, or until a toothpick inserted comes out clean.
- Diplomat cream
While the cake bakes, we can make the diplomat cream. To do it, put the egg yolks, the sugar, the cornstarch and a splash of the milk in a bowl. Mix everything very well.
Put the milk in a saucepan over high heat. When it comes to a boil, pour half of the milk over the yolk mixture and whisk well until everything is combined.
Return the remaining milk to the heat. When it comes to a boil, add the yolk mixture and start mixing with a whisk. When the preparation reaches the consistency of pastry cream, turn off the heat and remove it.
Put the cream in a suitable container and cover it with plastic wrap touching the surface so a skin doesn't form on the cream. Set aside in the fridge.
When the pastry cream is cold, whip the heavy cream and fold it into the pastry cream. Combine both with gentle folding movements.
- Assembly
Clean the strawberries and the blueberries.
To assemble, place one sponge layer, fill with diplomat cream and cover with strawberries and blueberries. Then, carefully place the other sponge layer, cover with more cream and decorate with more strawberries and blueberries.
Keep in the fridge until ready to serve.
Done! Now it's time to make the tea and enjoy this delicious cake.
