Victoria Sponge is a traditional English recipe for a classic light sponge cake of a flour, butter, sugar and egg batter that is oven baked until golden and which is typically served at tea time. The full recipe is presented here and I hope you enjoy this classic English version of: Victoria Sponge.
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his is the classic sponge cake, said to be a favourite of Queen Victoria herself. This recipe is gauged towards making a single sponge. If you want to make a classic Victoria Sandwich cake (with jam and cream as a filling) just double the ingredients and bake in tow cake tins.
Cream together the butter and sugar until light and fluffy then beat-in the egg. Sift the flour over the mixture and fold in using a metal spoon. You are aiming for a batter of dropping consistency. If it's a little too thick add just a little milk.
Tip the batter into an 18cm cake tin that's been well buttered and lined with baking parchment. Flatten the surface with a spatula then place the cake in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Take out of the oven and allow to stand for 5 minutes in the pan before turning out onto a wire rack to cool completely. Dust the surface of the cake with icing sugar and serve.
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