For most Australian states and territories, today is the day we officially celebrate the Queen’s Birthday (AKA have a nice day off and a long weekend). Whether you’re a monarchist or not, we can all agree that nothing beats a fresh sponge cake, and fortunately, the Royal chefs have kindly shared their go-to recipe for the perfect Victoria Sponge Cake.
The Palace shared a little bit about the history of the famous sponge alongside the recipe and a video tutorial (which is as British as can be with blue and white CorningWare dishes) on its official Instagram account, where they’ve been sharing recipes on a regular basis since coronavirus lockdown started.
With the traditional garden parties hosted at Buckingham Palace each year unable to go ahead as usual, this recipe will enable would-be guests to still experience a slice of Queen Victoria’s favourite.
“The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!
“To mark Royal Garden Parties, Buckingham Palace Pastry Chef’s are delighted to share this traditional recipe with you.”
With two light and fluffy sponge layers – a feat which was apparently difficult to achieve during Queen Victoria’s reign, as baking powder had not yet been invented – sandwiching strawberry or raspberry jam and a thick layer of buttercream, it’s easy to see what makes this dessert so popular.
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The Victoria Sponge 🍰 was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon! To mark Royal Garden Parties, Buckingham Palace Pastry Chef's are delighted to share this traditional recipe with you. Remember to share your #royalbakes 𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤 𝕤𝕡𝕠𝕟𝕘𝕖: -3 eggs -150g caster sugar -150g unsalted butter -150g sieved self-raising flour -1/2 tsp of vanilla essence -100g jam (strawberry or raspberry) 𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤 𝕓𝕦𝕥𝕥𝕖𝕣𝕔𝕣𝕖𝕒𝕞: -150g softened unsalted butter -220g sieved icing sugar -1/3 vanilla pod or vanilla essence 𝕄𝕖𝕥𝕙𝕠𝕕 𝕊𝕡𝕠𝕟𝕘𝕖: -Preheat the oven to 180C (375F, 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 𝕄𝕖𝕥𝕙𝕠𝕕 𝔹𝕦𝕥𝕥𝕖𝕣𝕔𝕣𝕖𝕒𝕞: -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!