Continuing our campaign for 2012 to get New York City taking afternoon tea, today we’re sharing the recipe for our most popular cake. Victoria sponge is named after Queen Victoria, is a great afternoon caked, as it is easy to make and nice and light to eat. A perfect late-in-the-day break from your busy schedule.
Victoria Sponge
Serves 8-10
Preparation Time: 35-40 minutes
1 cup (2 sticks) unsalted butter
1 cup sugar
4 eggs
A few drops of pure vanilla extract
2 cups sifted all-purpose flour
1 heaping teaspoon baking powder
- Preheat the oven to 350F
- With an electric mixer, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time , along with the vanilla.
- With a spatula, fold in the flour and baking powder and mix until smooth.
- Divide the batter between 2 buttered and floured 8-inch cake tins and smooth the surface by tapping gently on the side of the tins.
- Bake for 20-25 minutes.
- As with all cakes, the best way to make sure the cake is done is by inserting a thin knife or skewer into the center of the cake: if it comes out clean, then the cake is done. Turn out onto wire rack to cool.
Butter Cream Icing
1/2 cup (1 stick) of butter
1/4 teaspoon vanilla extract
2 cups of confectioners’s sugar
1-2 tablespoons milk
- In an electric mixer beat the butter until light and creamy, then add the vanilla.
- Gradually beat in the confectioners’ sugar.
- Add just enough milk to make the mixture soft and spreadable.
To assemble
Raspberry jam
Confectioners’ sugar for dusting
- Once the cake has cooled, spread one half of the cake evenly with the butter cream. Spread the other half with raspberry jam.
- Put the two halves together, with the cream facing the jam, and place on a cake plate. Dust lightly with confectioners’ sugar.
My wife and I love this recipe (we have the book)! This is about as classic as you can get – Highly recommended!
I made this. It is delicious !! Made and brushed a simple syrup on it which was stellar.
We’re very glad to hear you both like it so much. We’re extremely proud of it, it’s something of a staple here at T&S – couldn’t begin to guess how many we’ve baked over the last 20 years!
If you make it again, please send a photo our way – we always love to see how our recipes turn out under others’ hands!
Ahhh lovely….nothing like a good Victoria Sponge! x
Looks really good! Kind of like a linzer tart turned cake!
btw thanks for the comment!
Thanks! We loved the blog – we’ll def be keeping up to speed with it!
I’ve been hearing a lot about Victoria Sponge in the past few weeks. i’ll have to give it a go! I’m in Chicago, not NYC, but I’m on board with your afternoon tea campaign!
Glad to hear it Beth! We’re going to up the ante in the next few days – got to have something to get us all through winter!!
I finally tried your afternoon tea back in december and this was my favorite dish! I cannot wait to try this for myself and impress everyone. I hope I can succeed, I’m not one for baking.
You’ll be fine – this is one of the most straightforward recipes. Please send us a pic when you bake it!
Pingback: Tea & Sympathy’s Tea Guide | Tea & Sympathy
Pingback: Happy Birthday Charles Dickens – 200 Today! | Tea & Sympathy
Pingback: Treacle Pudding: Something for the NYFW Weekend | Tea & Sympathy
Pingback: How to Brew the Perfect Cup of Tea | Tea & Sympathy
Pingback: The Sprinkles Cupcake ATM | Tea & Sympathy
Pingback: Robert Irvine Loves Our Victoria Sponge Cake | Tea & Sympathy