Imagine a tender, fluffy cake infused with the warmth of nostalgia and the sweetness of tradition. The Victoria sponge cake, a beloved classic from the 19th century, has captured hearts and taste buds for generations. This iconic dessert, characterized by its light-as-air texture and delicate flavor profile, is the perfect canvas for a variety of creative flavor combinations.
From classic pairings like strawberry jam and whipped cream to more modern twists such as matcha green tea and white chocolate, we’ve curated 18 stunning Victorian sponge cake recipes that are sure to delight. Whether you’re a seasoned baker or a culinary newcomer, these tried-and-true formulas will guide you in creating unforgettable desserts that impress friends and family alike.
Traditional Victorian Sponge Cake with Strawberry Jam
This classic British cake is a staple of afternoon tea parties, with its light and airy texture, perfectly balanced sweetness, and sweet strawberry jam filling. This recipe yields two moist and delicious cakes that are sure to impress.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons (90ml) unsalted butter, softened
– 2 teaspoons baking powder
– 1 teaspoon salt
– 2 tablespoons whole milk, at room temperature
– Strawberry jam for filling and topping
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk eggs until frothy. Add softened butter and whisk until smooth.
4. Gradually add dry ingredients to egg mixture, alternating with milk, beginning and ending with dry ingredients.
5. Divide batter evenly between prepared pans and bake for 20-25 minutes or until cakes are golden brown.
6. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
7. Split cooled cakes horizontally using a serrated knife. Spread strawberry jam on the bottom layer, then top with the second cake.
Cooking Time: 20-25 minutes
Lemon and Elderflower Victorian Sponge
Elevate your afternoon tea with this delightful sponge cake infused with the bright citrus flavor of lemon and the subtle sweetness of elderflower. Perfect for a springtime gathering or special occasion.
Ingredients:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup (120ml) elderflower syrup
– 1 1/2 cups (190g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (60g) unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans.
2. Whisk together eggs, sugar, lemon zest, and lemon juice until light and fluffy.
3. Fold in flour, salt, and elderflower syrup.
4. Add softened butter and fold until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 20-25 minutes or until golden brown and springs back when touched.
7. Allow cakes to cool in pans before serving.
Cooking Time: 20-25 minutes
Raspberry and Vanilla Cream Victorian Sponge
A classic sponge cake infused with the sweetness of raspberries and the creaminess of vanilla, perfect for a delightful dessert or snack.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 teaspoon vanilla extract
– 1/2 cup (120g) fresh raspberries, rinsed and drained
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together egg whites, sugar, flour, and salt until stiff peaks form.
3. In a separate bowl, whisk together milk, vanilla extract, and melted butter (if using).
4. Fold the wet ingredients into the egg mixture until smooth.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow cake to cool before filling with whipped cream and topping with fresh raspberries.
Cooking Time: 25-30 minutes
Chocolate Victorian Sponge with Whipped Ganache
Experience the richness of a classic Victorian sponge infused with the decadence of whipped ganache. This show-stopping dessert is perfect for special occasions or as a treat to impress.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 ounces (170g) high-quality dark chocolate chips
– 1/2 cup (120ml) whole milk
– 1 teaspoon baking powder
– Whipped ganache (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk eggs until light and fluffy. Add chocolate chips and milk; whisk until smooth.
4. Gradually add dry ingredients to egg mixture, whisking until just combined.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Whipped Ganache:
1. Melt 2 ounces (50g) dark chocolate in a double boiler or microwave-safe bowl.
2. Whisk in 1/2 cup (120ml) heavy cream until smooth and whipped.
3. Chill for at least 30 minutes before serving.
Earl Grey Tea Infused Victorian Sponge
This recipe combines the timeless elegance of a traditional Victoria sponge cake with the sophisticated flavor of Earl Grey tea, creating a unique and delightful dessert perfect for afternoon tea or special occasions.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons (30g) unsalted butter, softened
– 2 teaspoons Earl Grey tea leaves
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and tea leaves.
3. In a large bowl, beat eggs until light and fluffy. Add softened butter and mix until combined.
4. Gradually add the dry ingredients to the egg mixture, alternating with vanilla extract, beginning and ending with the dry ingredients.
5. Divide the batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in pans before sandwiching with your favorite filling.
Cooking Time: 50-60 minutes (including preparation)
Orange Blossom Victorian Sponge with Honey Buttercream
Experience the elegance of Victorian era baking with this delightful sponge cake infused with the sweetness of orange blossom water and topped with a rich honey buttercream.
Ingredients:
For the cake:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 1 cup (120g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (60ml) orange blossom water
– 1/2 cup (120ml) whole milk, at room temperature
For the honey buttercream:
– 1/2 cup (100g) unsalted butter, softened
– 1 cup (200g) powdered sugar
– 2 tablespoons pure honey
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together eggs, sugar, flour, baking powder, and salt.
3. Add orange blossom water and milk; whisk until smooth.
4. Divide batter evenly between prepared pans.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool in pans for 5 minutes before transferring to wire racks to cool completely.
7. For the buttercream, beat softened butter and powdered sugar together until smooth. Add honey; mix until combined.
8. Assemble cakes with a layer of buttercream.
Cooking Time: 20-25 minutes per cake
Lavender and Blueberry Victorian Sponge
This Victorian sponge cake combines the subtle sweetness of blueberries with the soothing charm of lavender, creating a unique and captivating dessert.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons (30g) unsalted butter, softened
– 1 cup (120ml) whole milk
– 1/4 teaspoon kosher salt
– 2 teaspoons dried lavender buds
– 1 cup (120g) fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Whisk together flour, sugar, eggs, butter, milk, and salt until smooth.
3. Add lavender buds and whisk until well combined.
4. Fold in blueberries.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow cake to cool before serving.
Cooking Time: 25-30 minutes
Victoria Sponge with Fresh Cream and Mixed Berries
A traditional British sandwich cake, elevated by the sweetness of fresh cream and the tartness of mixed berries. This classic dessert is perfect for special occasions or a simple indulgence.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons unsalted butter, softened
– 1 teaspoon baking powder
– Fresh cream and mixed berries for serving
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, beat eggs until frothy. Add softened butter and whisk until smooth.
4. Gradually add dry ingredients to egg mixture, whisking until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 20-25 minutes or until cakes are golden brown and springs back when touched.
7. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
8. Sandwich cake layers with fresh cream and mixed berries.
Cooking Time: 20-25 minutes per cake
Almond and Apricot Victorian Sponge
A classic Victorian Sponge cake infused with the sweetness of apricots and the nutty flavor of almonds, perfect for a delightful afternoon tea or a special occasion.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons (30ml) whole milk, at room temperature
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (30g) sliced almonds
– 1/4 cup (60g) dried apricots, finely chopped
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour two 6-inch (15cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, milk, and vanilla extract. Add the dry ingredients and whisk until smooth.
4. Fold in the sliced almonds and chopped apricots.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 20-25 minutes or until golden brown.
7. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Rosewater and Pistachio Victorian Sponge
Transport yourself to a bygone era with this delicate and exotic sponge cake, infused with the sweetness of rosewater and the crunch of pistachios.
Ingredients:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons rosewater syrup
– 1/4 cup (30g) chopped pistachios
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together eggs, sugar, baking powder, and salt until light and fluffy.
3. Add milk, rosewater syrup, and chopped pistachios; whisk until smooth.
4. Divide the batter evenly between prepared pans and smooth tops.
5. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
6. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Spiced Chai Victorian Sponge with Cinnamon Buttercream
Experience the warmth of Indian spices and the elegance of Victorian sponges with this unique dessert. The combination of aromatic chai spices, moist sponge cake, and creamy cinnamon buttercream is a perfect blend of flavors and textures.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/2 cup (120ml) whole milk
– 1/2 cup (120g) unsalted butter, softened
– Cinnamon Buttercream (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, cardamom, cinnamon, and ginger.
3. In a large bowl, whisk together eggs and milk. Add softened butter and whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until sponges are golden brown.
Cinnamon Buttercream:
– 1/2 cup (120g) unsalted butter, softened
– 1 1/2 cups (190g) confectioners’ sugar
– 1 teaspoon ground cinnamon
Whisk together butter and confectioners’ sugar until smooth. Add cinnamon and whisk until combined.
Coconut and Lime Victorian Sponge
This recipe combines the classic British sponge cake with the bright, citrusy flavors of coconut and lime. The result is a moist, flavorful cake that’s perfect for springtime or any time you want to add a little sunshine to your day.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) coconut milk
– 2 tablespoons freshly squeezed lime juice
– 1/4 teaspoon salt
– 1/4 cup (30g) unsweetened shredded coconut
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in coconut milk, lime juice, and unsweetened shredded coconut.
5. Pour batter into prepared cake pan and smooth top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 30-35 minutes
Black Forest Victorian Sponge with Cherry Compote
A classic English sponge cake filled with whipped cream and cherry compote, reminiscent of the Black Forest region’s iconic cherry desserts.
Ingredients:
For the sponge:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 6 tablespoons (30g) all-purpose flour
– 6 tablespoons whole milk, at room temperature
For the cherry compote:
– 1 cup (120g) fresh or frozen cherries, pitted
– 1 tablespoon granulated sugar
– 2 tablespoons water
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk eggs and sugar until thick and pale. Add baking powder, flour, and milk; whisk until smooth.
3. Pour batter into prepared pan and bake for 25-30 minutes or until golden brown.
4. Remove from oven and let cool in pan for 5 minutes before transferring to a wire rack.
5. For the compote, combine cherries, sugar, and water in a small saucepan; bring to a simmer over medium heat. Reduce heat to low and cook for 10-12 minutes or until cherries are tender and syrupy.
Cooking Time: 30-40 minutes
Maple and Walnut Victorian Sponge
This moist and flavorful sponge cake is infused with the richness of maple syrup and the earthy sweetness of walnuts, making it a perfect treat for any occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 teaspoon baking powder
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 tablespoon pure maple syrup
– 1/2 cup (60g) chopped walnuts
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 6-inch (15cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together milk, eggs, and maple syrup.
4. Gradually pour the dry ingredients into the wet ingredients and whisk until smooth.
5. Fold in chopped walnuts.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Caramelized Banana Victorian Sponge with Salted Caramel
This decadent dessert combines the warmth of caramelized bananas with the lightness of a classic Victorian sponge, all topped with a rich salted caramel. The result is a sweet and savory treat that’s sure to impress.
Ingredients:
– 3 ripe bananas
– 1 cup (200g) caster sugar
– 4 large eggs, at room temperature
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon salt
– 1/2 cup (60g) unsalted butter, softened
– Salted caramel sauce, for serving
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together eggs, sugar, and salt until light and fluffy.
3. Add milk and whisk until combined. Fold in softened butter.
4. Arrange sliced bananas in the prepared loaf pan.
5. Pour the batter over the bananas and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool slightly.
8. Serve warm with salted caramel sauce drizzled on top.
Cooking Time: 45-50 minutes
Matcha Green Tea Victorian Sponge with White Chocolate
This recipe combines the subtle bitterness of matcha green tea with the lightness and fluffiness of a classic Victorian sponge, topped with a rich white chocolate glaze. Perfect for a sophisticated afternoon treat.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large egg whites, at room temperature
– 1 tablespoon matcha powder
– Confectioners’ sugar, for dusting
– White chocolate chips or chunks, for glazing
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour two 6-inch (15cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together milk, egg whites, and matcha powder until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
8. Melt white chocolate chips or chunks in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
9. Assemble the sponge by spreading a layer of melted white chocolate on top of one cake, then place the second cake on top.
Cooking Time: 18-20 minutes
Passionfruit and Mango Victorian Sponge
This refreshing sponge cake combines the sweetness of mango with the tanginess of passionfruit, topped with a light and airy meringue. Perfect for warm weather gatherings or as a unique dessert for special occasions.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 1/2 cup (120ml) whole milk
– 1/4 cup (60ml) passionfruit puree
– 1 ripe mango, diced
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large mixing bowl, whisk together flour, sugar, and eggs until smooth.
3. Add milk, passionfruit puree, mango, and vanilla extract; mix well.
4. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
5. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Tiramisu-Inspired Victorian Sponge with Coffee Cream
Experience the elegance of a classic sponge cake infused with the rich flavors of coffee and cream, reminiscent of the iconic Italian dessert, Tiramisu. This modern twist on the traditional Victorian Sponge is perfect for a sophisticated afternoon tea or dinner party.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons unsalted butter, softened
– 1/2 cup (120ml) strong brewed coffee
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans.
2. Whisk flour, sugar, and eggs until smooth. Add butter and whisk until combined.
3. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown.
4. Allow cakes to cool completely before assembling with whipped coffee cream (recipe below).
Coffee Cream:
– 1 cup (240ml) heavy cream
– 2 tablespoons unsalted butter, softened
– 2 tablespoons strong brewed coffee
– 2 teaspoons granulated sugar
Whisk all ingredients until stiff peaks form. Sandwich between cooled sponge cakes and dust with confectioners’ sugar.
Cooking Time: 50-60 minutes (including cake baking time)
Summary
Get ready to delight your taste buds with these 18 classic Victorian sponge cake recipes! From traditional strawberry jam to creative combinations like lemon and elderflower or raspberry and vanilla cream, there’s something for everyone. Try unique flavors like chocolate with whipped ganache, earl grey tea infused, or orange blossom with honey buttercream. For a sweet treat, opt for lavender and blueberry, Victoria sponge with fresh cream and mixed berries, or almond and apricot. Whatever your preference, these classic recipes are sure to impress!
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