Queen Elizabeth's chef shares her super easy recipe to make Victoria Sponge Cake

Publish Date
Friday, 29 May 2020, 7:52PM

If you're looking for the perfect treat to have with your afternoon cuppa tea, the Queen is here to help!

Taking to the royal family's official Instagram page, Queen Elizabeth II's pastry chef has shared her favourite recipe for Victoria Sponge Cake - and we can't wait to try it out for ourselves.

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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 π•€π•Ÿπ•˜π•£π•–π••π•šπ•–π•Ÿπ•₯𝕀 π•€π•‘π• π•Ÿπ•˜π•–: -3 eggs -150g caster sugar -150g unsalted butter -150g sieved self-raising flour -1/2 tsp of vanilla essence -100g jam (strawberry or raspberry) π•€π•Ÿπ•˜π•£π•–π••π•šπ•–π•Ÿπ•₯𝕀 𝕓𝕦π•₯π•₯π•–π•£π•”π•£π•–π•’π•ž: -150g softened unsalted butter -220g sieved icing sugar -1/3 vanilla pod or vanilla essence 𝕄𝕖π•₯𝕙𝕠𝕕 π•Šπ•‘π• π•Ÿπ•˜π•–: -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 𝕄𝕖π•₯𝕙𝕠𝕕 𝔹𝕦π•₯π•₯π•–π•£π•”π•£π•–π•’π•ž: -Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence) π”Έπ•€π•€π•–π•žπ•“π•π•šπ•Ÿπ•˜ π•₯𝕙𝕖 π•”π•’π•œπ•–: -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!

A post shared by The Royal Family (@theroyalfamily) on

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.

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And while you probably think her royal sponge cake is impossible to replicate, you might be surprised by just how simple it is!

Ingredients sponge:

  • 3 eggs
  • 150g caster sugar
  • 150g unsalted butter
  • 150g sieved self-raising flour
  • 1/2 tsp of vanilla essence
  • Jam (strawberry or raspberry)

Ingredients buttercream:

  • 150g softened unsalted butter
  • 220g sieved icing sugar
  • 1/3 vanilla pod or vanilla essence

Method Sponge:

  1. Preheat the oven to 180C.
  2. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half).
  3. Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy.
  4. In a separate bowl whisk the eggs.
  5. Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling.
  6. Sieve the flour and fold into the mixture.
  7. Divide the cake mix between the two cake tins and smooth.
  8. Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown.
  9. Insert a skewer and ensure it comes out clean.
  10. Remove the sponges from their tins and leave to cool.

Method Buttercream:

  1. Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence).

Assembling the cake:

  1. Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge.
  2. Spread a thick layer of buttercream on top of the jam (if you prefer this can be done first).
  3. Gently place the second sponge on top and gently press down.
  4. Sprinkle with icing sugar and serve with a pot of fresh English tea!