Victoria Sponge Cake
Hayley Edwards, with an extensive background in the food industry, believes that everyone can learn to cook - and, more importantly, enjoy cooking.
Victoria Sponge Cake is a recipe developed by contributor Hayley Edwards. She is an accomplished chef who launched “Roving Chef” in 2008, first catering large director’s lunches, catering dinner parties and baking and selling cakes to the public. Hayley has always believed that anyone can learn to cook and this led her to begin teaching people the skill of cooking in their own home; what “Roving Chef” is today. Roving Chef London also sells various cakes, jams and marmalades to several cafés and privately in central and East London.
A staple in traditional English Afternoon Tea, The Victoria Sponge Cake may have been named for Queen Victoria.
“Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Although sponge cake is usually made without butter, its flavor is often enhanced with buttercream, pastry cream or other types of fillings and frostings. Sponge soaks up flavors from fresh fruits, fillings and custard sauces.”–Wikipedia
Ingredients
- Oil or nonstick spray, for baking pans
- 250 grams (9 ounces) unsalted butter
- 250 grams (1 1/4 cups) granulated sugar
- 4 medium eggs
- 250 grams (1 1/4 cups) self-rising flour
- Raspberry jam
- Confectioner's (Icing) sugar
Preparation
- Pre-heat oven to 180°C (350°F). Lightly oil or spray two round 20 cm (9 inch) baking pans, and line with parchment paper.
2. In a mixing bowl, cream together butter and sugar. Add the eggs, and beat until blended; the mixture may look a little curdled. Fold in the flour. Divide the mixture equally between the two pans. Bake until a kinfe inserted into the center comes out clean, about 30 minutes.
3. Gently remove the cakes from the pans and allow to thoroughly cool.
4. Sandwich together with the jam and dust the top with confectioner’s sugar.
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Hayley Edwards
Hayley Edwards founded East London based ”Roving Chef” in 2008 from a passion of catering and food. Hayley’s mission is to inspire children and adults to enjoy cooking, and personalized lessons are tailored for beginners and intermediate levels. In 2014, the mobile Roving Café London opened to serve at events and host cookery lessons.
Read more from Hayley Edwards
I live in Ontario Canada and I have all purpose flour. During these Covid times I can’t find self-rising anywhere!! What would I need to add to make it self-rising flour? My mother sent me this recipe and told me that her Nanny from England would make this for her when she was young. Around the late 50’s/60’s. I would love to make this for her for all that she has done for me!
Best regards, Courtney Baldwin-French
From Spoonuniversity.com:
“ The first important thing about self-rising flour is to NOT use it as a substitute for all-purpose flour, or else you will experience severe disappointment in how your treats will turn out. Self-rising flour is unique in that it has had leavening agents (the ingredients that make the baked good rise) spread throughout the flour already. Most recipes like biscuits and other fluffy baked goods commonly call for this type of flour.
However, if you do not have self-rising flour and your recipe calls for it, you can make it! The ratio is: 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Just be sure to not add any more baking powder to the recipe when using self-rising flour.”
Good luck & Happy New Year