For the dough
• 899 kcal
• 470 kcal
Flour type 00
• 349 kcal
• 0 kcal
Baking powder for cakes
• 600 kcal
• 600 kcal
• 21 kcal
• 380 kilocalories
• 29 kcal
• 79 kcal
Calories refer to 100 grams of product
The Victoria Sponge Cake, also called Victoria Sandwich, is one of most famous cakes from Anglo-Saxon pastry: much appreciated by Queen Elizabeth, who appreciated it at tea time. it’s a cake very easy to prepare at home, composed of two layers of Genoese pasta, it is a kind of sponge cake but softer, because it also contains butter. Once done, the layers will be stuffed like a sandwich, with whipped cream And Jam, usually strawberries or raspberries. Finally, a pinch of powdered sugar and you’re done. The Recipe developed during the reign of Queen victoria, who in turn was a fan of the Victoria sponge cake: it began to be famous between the end of the 18th century – also thanks to the invention of baking powder, baking powder, in 1843 – and reached its peak during the XIXth century.
When you prepare the two bases avoid opening the oven, especially in the first phase of cooking. You can vary the filling of the recipe to your liking: using for example another jam or a fresh fruit compote. It is an ideal cake for a snack or a breakfast, but also as a dessert after a meal.
If you liked this preparation, also try the Angel cake recipe, or the Pound cake recipe, both simple and very soft Anglo-Saxon pastries.
How to prepare the Victoria sponge cake
First, beat the softened butter and white sugar together until you get a frothy mass (1).
Separately, beat the eggs with a whisk (2) and add them, little by little, to the butter-sugar mixture.
Also add the flour and continue to mix until a thick and soft dough forms; finally add the pinch of salt and the vanilla. Transfer the dough into two 20 cm cake molds and level the surface of the two with a spatula, so as to homogenize them (3).
Bake the two discs of Genoese pasta in a preheated oven at 180 ° C, for about 25 minutes or until they are golden on top (4): to assess doneness, you can use the baking method. teeth. Let the stocks cool completely, first in the pan, then on a wire rack.
Meanwhile, whip the cream until stiff peaks form (5).
When the two discs are very cold, stuff the first with whipped cream and the second with jam, then superimpose them, decorating with icing sugar (6).
Let the flavors mix for 10-15 minutes, decorate with halved strawberries and serve (7).
You can store the Victoria sponge cake for 2 days by keeping it in a closed container at a temperature of 8-10 ° C.