The Buckingham Palace Pastry Chefs are ‘delighted’ to share another traditional royal recipe: The Victoria Sponge.
The Victoria Sponge was named after Queen Victoria who regularly ate a slice with her tea every afternoon.
- 3 eggs
- 150g caster sugar
- 150g unsalted butter
- 150g sieved self-raising flour
- 1/2 tsp of vanilla essence
- Jam (strawberry or raspberry)
- 150g softened unsalted butter
- 220g sieved icing sugar
- 1/3 vanilla pod or vanilla essence
- Preheat the oven to 180°C (375°F, gas mark 4)
- Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
- Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
- In a separate bowl whisk the eggs
- Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
- Sieve the flour and fold into the mixture
- Divide the cake mix between the two cake tins and smooth
- Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
- Insert a skewer and ensure it comes out clean
- Remove the sponges from their tins and leave to cool
- Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)
Assembling the cake
- Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
- Spread a thick layer of buttercream on top of the jam (if you prefer this can be done first)
- Gently place the second sponge on top and gently press down
- Sprinkle with icing sugar and serve with a pot of fresh English tea!
Don’t forget to share your #royalbakes on the Royal Family’s social media platforms such as Facebook, Twitter or Instagram!
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