Victoria Sponge Cake Cocoa sponge cake

Soft Genoese pasta, white whipped cream, raspberry jam and a sprinkling of icing sugar: it is the Victoria Sponge Cake, a simple but spectacular cake in aesthetics and taste. Much loved by the British Queen Victoria, to whom it owes its name, the Victoria Sponge, or Victoria Sandwich Cake, it’s a dessert delightful, perfect as a snack and with a cup of tea.

Ingrediants

  • 4 large eggs at room temperature
  • 200 g of butter at room temperature
  • 200 g of granulated sugar
  • 200 g of flour 00
  • 10 g of baking powder
  • 1/2 vanilla bean
  • a pinch of salt
  • 300 g of fresh cream
  • 200 g of seedless raspberry jam
  • powdered sugar for finishing

How to prepare: Victoria Sponge Cake

There Victoria Sponge Cake it is a real British institution, as much as the rite of the tea time, of which it is the undisputed protagonist together with Scones and cucumber sandwiches.

It is basically a simple cake, with a recipe that can be easily replicated at home: two layers of Genoese pasta, stuffed with whipped Cream And raspberry jam, and a light sprinkling of powdered sugar on top. But, as often happens, this simplicity reaches the highest peak of taste and spectacularity.

This delicious dessert, also called Victoria Sandwich Cake, was invented during the long reign of Queen Victoria, to whom it was obviously dedicated. And it seems that she was a greedy admirer.

In the Anglo-Saxon pastry a Sponge Cake it’s a soft cake. It begins to appear between the eighteenth and nineteenth centuries when a dough that uses beaten egg whites as a leavening agent, the concept of sponge cake, so to speak. And, last curiosity, this kind of cakes are perfected and spread with the invention of baking powder, the chemical yeast, in 1843.
I am sponge cakes the marvelous Angel cake, Chiffon cake and the Boston or Banana Cream Pie that we offer you declined in the Banana and Custard Cake.

OTHER DELICIOUS RECIPES: English chocolate cake, caramel Naked cake, Irish Coffee cake

Easy Execution Preparation Time 20 min Cooking Time 25 min Servings 6 – 8

How to prepare: Victoria Sponge Cake

Victoria Sponge Cake Preparation - Phase 1

Victoria Sponge Cake Preparation - Phase 1

Start the preparation of the Victoria Sponge Cake by whipping the butter with the sugar, and a pinch of salt, using a pair of electric whisk or a wooden spoon, until you have obtained a frothy mass. Add the eggs, previously beaten with a whisk, incorporating them little by little.

Victoria Sponge Cake Preparation - Phase 2

Victoria Sponge Cake Preparation - Phase 2

Add the sifted flour together with the baking powder and incorporate it very gently with the help of a spatula. Divide the dough into two parts and transfer it into two hinged molds, with a diameter of 20 cm, previously greased and floured. Bake in the oven, preheated to 180 °, for about 25 minutes or in any case until a toothpick inserted inside comes out dry. If you don’t have two identical molds, you can make two different firings.

Victoria Sponge Cake Preparation - Phase 3

Victoria Sponge Cake Preparation - Phase 3

Remove the two bases from the oven and let them cool before turning them out and letting them cool completely on a cake rack. Meanwhile, whip the cream and spread it on one of the two cold bases. On the second base, spread the raspberry jam instead.

Victoria Sponge Cake Preparation - Step 4

Carefully overlap the two discs, so that the surfaces filled with cream and jam are in contact. Sprinkle the Victoria Sponge Cake with powdered sugar and serve.

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