English sponge cake is a classic English cake named after Queen Victoria, who, according to legend, loved to eat a slice of this magnificent dessert during her afternoon tea.

In the classic recipe, the cake was sandwiched between two layers of berry jam and buttercream. Modern interpretations often replace the butter with a more airy and delicate whipped cream filling, and the jam with fresh seasonal berries. But even simply dusted with powdered sugar, a Victorian sponge cake can be considered a magnificent dessert in its own right.

The sponge cake recipe is incredibly simple: equal amounts of eggs, butter, sugar, and flour. Unlike other popular sponge cakes, even a novice cook can handle the Queen Victoria sponge cake: there's no need to separate the whites from the yolks, or achieve stiff peaks, etc.

The resulting cakes are light, airy, and richly creamy. This cake is perfect for New Year's and Christmas celebrations, birthdays, and simply pleasant evenings with friends.

Recipe with step-by-step photos

Queen Victoria sponge cake

This recipe for a fragrant, creamy sponge cake always turns out perfect! It can even be made with a hand mixer, and the cake doesn't require long resting: it can be sliced ​​and frosted immediately after cooling.
Nutritional value per serving
358.9 kcal
  • Proteins: 5.3 g
  • Fats: 17.7 g
  • Carbohydrates: 44.1 g
*Nutritional value is calculated per 100g of ingredients
  • Total time:
  • Complexity:
    It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
  • Number of servings: 1

Ingredients

Servings
For the biscuit:
  • Milk
    2 tbsp
  • Egg C1
    5 pcs
  • Baking powder
    10 G
  • Wheat flour
    250 G
  • Butter
    250 G
  • Powdered sugar
    250 G
For the cream:
  • Strawberry jam
    300 G
  • Cream 33%
    400 ml
  • Powdered sugar
    30 G

Preparation

Step 1

Prepare the ingredients and be sure to weigh them.

Step 2

Take the butter out of the refrigerator in advance and let it warm up to room temperature.

Step 3

Add baking powder to the flour.

Step 4

Beat the butter with the powdered sugar (you can use either a kitchen machine or a hand mixer).

Step 5

Beat in the chicken eggs one by one.

Step 6

Lastly, mix in the flour and baking powder.

Step 7

Add a few spoons of milk.

Step 8

Place the dough into a baking pan.

Step 9

Bake the biscuit in an oven preheated to 180 degrees for 40-50 minutes.

Step 10

Place the freshly baked sponge cake directly in the pan on the wire rack.

Step 11

After it has cooled completely, remove the pan and cut the sponge cake in half lengthwise.

Step 12

Prepare the ingredients for the cream.

Step 13

Whip the cream with powdered sugar until stiff peaks form.

Step 14

Spread the bottom layer of cake with jam.

Step 15

We spread the whipped cream using a pastry bag or just a spoon.

Step 16
Queen Victoria sponge cake - photo

Cover with the second cake layer and leave in the refrigerator for at least 6 hours to soak.

5 questions about royal sponge cake

It would seem that the step-by-step instructions for making English sponge cake are straightforward, even for novice cooks. However, questions may arise while preparing this dessert.

  • What kind of pans should I use to bake Queen Victoria sponge cake?

The optimal diameter of the pan for this recipe is 22-24 centimeters. As for the material, I personally use a springform pan with a non-stick coating. A silicone pan will also work, but you'll need to grease it with softened butter first.

  • What to do if Queen Victoria sponge cake collapses in the oven?

This can happen for two reasons. The first is poorly beaten eggs and incompletely mixed dough. Before placing the sponge cake in the oven, always make sure the dough texture is uniform. The second reason is low temperature or an inadequately preheated oven. Always place this sponge cake in a preheated oven at 180 degrees Celsius and do not open the door for the first 30 minutes of cooking.

  • How to make Victorian sponge cake even more tender?

For even more fluffy cakes, try replacing 1/3 of the flour with cornstarch. And, of course, don't forget to sift the dry ingredients to incorporate air.

  • How to choose the right cream for custard?

To make the perfect cream, you need natural cream with at least 33% fat content. It's also important that it's very cold when whipping. You can put it in the freezer for 20-30 minutes or even whip it in a chilled bowl.

  • What can replace strawberries in cream?

If you don't want to use strawberries in the cake, you can substitute them with any sweet and tart seasonal berries or jam. Raspberries or blackberries are excellent options.

Similar video recipe: Queen Victoria Sponge Cake

Victorian sponge cake makes a wonderful base for festive cakes. This dessert is a delight both in hot weather and in winter. The secret is in the decoration: you can cover it with meringue or curd cream, smooth it with ganache or fondant. But I suggest the simplest recipe: decorate it with fresh berries and powdered sugar.