- Publish Date
- Friday, 8 September 2023, 9:39AM
If you're planning on having an afternoon cuppa tea this weekend, why not pay tribute to our Queen Elizabeth II while you're at it...
Queen Elizabeth II's pastry chef shared her favourite recipe for Victoria Sponge Cake - and we can't wait to try it out for ourselves.
Alongside an instruction video, the caption reveals the cake was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon.
The post concluded with the full recipe, including ingredients for the sponge and buttercream, as well as how-to instructions for making both and then assembling the cake.
And while you probably think her royal sponge cake is impossible to replicate, you might be surprised by just how simple it is!
- 3 eggs
- 150g caster sugar
- 150g unsalted butter
- 150g sieved self-raising flour
- 1/2 tsp of vanilla essence
- Jam (strawberry or raspberry)
- 150g softened unsalted butter
- 220g sieved icing sugar
- 1/3 vanilla pod or vanilla essence
- Preheat the oven to 180C.
- 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.
- 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!
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