Last updated on July 1st, 2016
TAKE GOBS OF THICKLY-WHIPPED CREAM AND SWEET RASPBERRY JAM, spread them between rounds of sponge cake, sprinkle the works with confectioners sugar, and what do you get? Why, none other than Queen Victoria’s favorite tea-time “sandwich.” I’ve made this Victoria Cake for Afternoon Tea today. Promise you’ll join me?
Victoria Cake, which, in Britain, is also called “Victoria Sponge” and “Victoria Sandwich”, starts with a sponge cake. And there are dozens, if not hundreds, of sponge cake recipes out there. Most versions require a standing mixer plus two bowls — one for mixing the dry ingredients, and one for creaming the butter and sugar. I, alas, prefer my mother’s recipe, which involves only one bowl and an electric hand-held mixer. It may or may not be a “true” sponge cake, but it’s super-easy to prepare.
Victoria Cake
Ingredients for two 9-inch layers, serving 10-12
For the cake:
2 cups all-purpose flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla
3 eggs, at room temperature for 30 minutes
For the filling:
4-6 oz. raspberry jam
1 cup cream, thickly-whipped
First, spray two cake pans with “Baking” spray. Baking spray contains flour. And for further insurance against sticking, line each pan with a cut out round of parchment or wax paper. Give the paper a light spray, too.
Now pour the flour into a big mixing bowl…
And the baking powder (check to make sure it hasn’t exceeded its expiration date)…
With your hips swaying to and fro, briefly blend these dry ingredients with a wire whisk.
Now toss in the stick of softened butter…
And the vanilla, which should be pure, not imitation.
Finally, add the fresh, local eggs, which have come from happy, cage-free hens.
And speaking of hens! Do you live where you are free to raise chickens? I do not. But I plan to petition my local zoning board about this matter. After all, if New York City residents are permitted to have chickens (in tiny backyards and even roof-tops), why not we who live in a two-horse village?
Oh. This village doesn’t allow horses, either.
Anyway, using an electric mixer, beat the ingredients on low speed for 30 seconds, while scraping down the sides of the bowl with a rubber spatula. Then beat at high speed for exactly 1 minute. Do not over-beat, or you’ll wind up with a batter that bakes up dry, stiff, and flat.
And then you’ll die of embarrassment when you go to serve it.
Your mother in law, who thinks she is Queen Victoria, will not be amused.
When dripped from a spoon, the batter, if properly beaten, will form a ribbon. A thick, delicious ribbon.
Divide the batter between 2 pans…
And then bake at 350 degrees for 25-30 minutes. If the layers spring back when gently pressed with a finger, they are done. Take care not to over-bake.
Let the pans cool on a rack for 5 minutes, and then invert them, and remove the paper lining. Cool completely.
Ahead of time note: When completely cool, you can wrap the layers in plastic wrap and leave them out for 24 hours. Or, you can freeze them for up to one month.
This is a cake that will wait for you, baby.
This next step is entirely up to you, but I find it makes for a neater presentation: slice off the mounded top of one layer, in order to create a level spreading-surface.
Guess who gets to eat the sliced-off portion? You deserve it, too.
Select a platter or cake stand, and line it with 4 strips of wax paper, as shown. The reason for this step will be revealed in a moment.
Gently place the leveled-off layer atop the wax paper. Then spread it with raspberry jam. Spread only to within one 1/2 inch of the edge. An off-set spatula, pictured above, is your friend here.
Now scoop up a big, thick blob of whipped cream, and drop it atop the jam.
Spread the cream (again, to one 1/2 inch of the edge) with your clean, off-set spatula.
Place the second layer atop the first, and gently press down, encouraging the cream and jam to move towards the edge of the cake.
Dust the top with confectioners sugar (this is the traditional decoration for a Victoria Cake — it is never frosted, because it is meant for Afternoon Tea, not a “special occasion.”).
Then remove the wax paper, and ta-da! — your platter will be free of debris. (If you can call confectioners sugar “debris.”)
Bring the cake to table, and admire its simple beauty.
Here’s your cup of tea. One lump or two?
Now let me serve you a slice of this British beauty.
Here the copy-and-paste version of the above recipe:
Victoria Cake
Ingredients for two 9-inch layers, serving 10-12
For the cake:
2 cups all-purpose flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla
3 eggs, at room temperature for 30 minutesFor the filling:
4-6 oz. raspberry jam
1 cup cream, thickly-whippedMaking the cake – Pour all of the dry ingredients into a large mixing bowl; whisk briefly to combine. Then add the remaining cake-ingredients. Using a hand-held mixer, and while scraping the sides of the bowl with a rubber spatula, beat at low speed for 30 seconds. Then beat at high speed for 1 minute. Divide the batter evenly between two pans.
Baking – 350 degree F for 25-30 minutes. Bake on the middle rack of the preheated oven until the layers just begin to color, and when they spring back when gently pressed with the fingers — 25-30 minutes. Do not over-bake.
Let the layers cool on a wire rack for 5 minutes; then unmold, peel off the wax paper, and let cool completely. The cakes can be wrapped in plastic and stored at room temperature for 24 hours. Or, you can freeze them for up to one month.
Assembling – For the sake of appearance, slice off the mounded top of one layer, to produce a level surface. Then arrange 4 strips of wax paper on a plate-stand or platter. Set the bottom, leveled layer on the paper. Top the layer with jam, spreading it out to within one 1/2 inch of the cake’s edge. Then spread on the whipping cream, also to within one 1/2 inch of the edge. Top with the second layer, and gently push down to encourage the jam and cream to move to the cake’s edge.
Dust the cake with confectioners sugar, and serve at once.
Do you enjoy Afternoon Tea — or at least the thought of Afternoon Tea — as much as Lily the Beagle and I do? You can let me know by leaving a comment.
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Related Posts:
Afternoon Tea for You & Me
English Cream Scones
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Terry says
This looks yummy!! Lily says “what no cheese?”
Kevin I think you should have a cooking tv show!
Kevin Lee Jacobs says
Hi Terry – No cheese this time, but Lily certainly enjoyed a scoop of whipped cream! And oh, how she loves the warmth of the fireplace.
Mary Jones says
This was my favorite cake. My mother made it for all special occasions ( or trifle). I haven’t had it in ages.
Brenda Johnson says
Such simple ingredients combine to make the most regal of tea time treats! The cake itself is delicious- but when paired with the sweet tart flavor of the raspberry jam (one of my favorites) and the billowy whipped cream- it transforms into… well a cake fit for a queen! Not too heavy to serve after a meal as dessert either- perhaps after Easter dinner? Beautiful and delicious!!! Thank you Kevin!!!!!
Gen says
Ah, if only I had seen this yesterday, I could have gone to the store and gotten raspberry jam and whipping cream! Perhaps some friends will come to the rescue…
Gloria Duy says
Wow! That’s a big slice of cake man! I would have taken a smaller one and then gone back for seconds LOL! I am going to try that with rice, tapioca and sorghum flours.
anita says
Hi Kevin, Thanks very much for this recipe. Looks lovely and sounds delicious. I don’t know about the swaying hips (while whisking the dry ingredients), but I think I can manage the rest of it. I particularly like it since I don’t have a stand mixer. Love the photo of Lily eyeing the cake!
Maggie Lavish says
Love it. so pretty! why am I thinking whoopie pie?
Anna Lapping says
I like your Mother’s recipe as well. I’m all for one bowl cakes and I’m more likely to actually make it since it’s not a lot of bother. It looks fabulous!
Deb R says
This sounds wonderful. I will make it the next stay-at-home Sunday. I hope Lily got a treat!
Deb R says
That looks wonderful. I will try it next stay-at-home Sunday. No disrespect to Queen Victoria or her recipe, but I bet it would be just as good with cherry, blueberry or cream cheese filling. (BTW, I hope Lily got a treat)
PatinVT says
Oooh Yum. Adding that to the list…love afternoon tea, so civilized!
Lourdes Fay says
I’m thinking about it now!!! Definately trying it soon!
betsy says
Luscious!
despina says
I am not familiar with this cake, but Kevin makes me feel like I NEED to make it.
lori jones says
what a great looking cake! I was courious though, why not just turn the bottom cake upside down. Then you would not have to cut the top off to make a flat top.?? just wondering..
also think a good strawberry jam might be good also! thanks!
Kevin Lee Jacobs says
lori jones — In the past, I’ve tried what you suggested — turning the bottom layer upside down. But then the whole cake wobbles, because the bottom isn’t flat! Strawberry jam (or preserves) — make a delicious filling for the cake. I used raspberry jam because it is traditional.
Nancy Jane says
this is a really good cake. I do not care for the rich sweet typical frostings on cake anymore. this is light and not so sweet. When I was visiting family in England last year I made one of these. I will make this again.
Meeri says
I just love the thought of everything you do, Kevin…thanks for this special Queen’s Cake today! I’ve never made a sponge cake–rather think I’d like to try it!
Anne says
beatiful cake, Kevin. I do live in a town where we can keep chickens. We have 16 feathered ladies who provide us with eggs to bake whatever we dream up. It’s well worth the time to get permission to own chickens. Good luck!
Valerie C. says
I love this cake and Lily looks adorable 🙂
Nikki G says
A big thick blob of whipped cream – you crack me up! Looks wonderful! Thanks for the invitation, looks so cozy!
Joyce W says
I did not see the oven temperature in the directions. ????
Cannot wait to make it with my homemade raspberry jam.
Kevin Lee Jacobs says
Hi Joyce W – Oven temperature (350 degrees) is in the copy-and-paste version; I’ve updated the step-by-step directions to include oven temperature, too.
Victoria says
Dear Cosmic Engineer! is there no end to your supply of tempting delights?!
Annvan says
What a lovely looking cake. There can never be enough whipped cream and jam.
Tut Tut..using fingers to serve sugar cubes. That must be done with sugar tongs.
Nice website.
Rosemarie says
This looks heavenly for my club luncheon coming up again soon
Wowed ’em last year with your Tomato Pie (cant wait for tomatoes again either!)
BUT – how far ahead can I put this cake together ?
You think – maybe – the night before for an 11:30 lunch or the same morning?
It’s definitely a GO!
Just have to balance my time frame
Thanks again, Kevin – another winner!
Kevin Lee Jacobs says
Annvan – Tut, tut indeed…I must obtain sugar-tongs post haste!
Rosemarie – My advice: Make the cake the day before; cover with plastic wrap and leave at room temp. Then, just before your event, spread with jam and cream.
Donna B. says
I would totally classify this as a special occasion cake!
It’s so beautiful and simple! Plus, I like anything with raspberry… ^u^
Brenda from Cape Cod says
Recently, I have begun to use cake strips. They are small strips that you soak in water and wrap around the pan prior to baking. This makes for a cake that isn’t rounded on the top when extracted from the oven.
Your Victoria Cake looks absolutely delicious by the way. Will definitely have to try this one soon! Thanks!
Gretchen says
Not only is the cake beautiful to behold, but the look on Lily’s face is priceless!! I’ll bet she’s sending you thoughts ” leave the room and let me guard it for you.”
Kimberley says
mmm. . . If I didn’t still have half of a carrot cake and 3/4 pan of lime bars left over from Easter, I would make a Victoria Cake today! i think afternoon tea is a tradition that needs a resurgence! Thanks for sharing!
Yogini55 says
LOVE your sense of humor. This post makes me want to get out a pretty cake plate for my next book club meeting and wow the girls!
Judy says
I’ve made this cake three times (and yes I swayed my hips while whisking). The cake is delicious and really very easy to make. Everybody who’s tasted it loved it
marsha says
Wonderful! Now I can freeze this cake – bring out to thaw as soon as I am aware of a guests arrival – dust , fill and serve as soon as the tea has steeped.
Unfortunately, I always have whipping cream in my fridge. The cream does last a great length of time. ( if it doesn’t evaporate – mmm )
Mercy Rodriguez says
For the first time I have seeing your blog and I just love it. So beautiful, and I want to thank you for your tips and recipes, I surely hope to make some of them. And the Gardens wow, love it. Hope to make the Victoria Cake soon to God Bless.
Barbara O'Brien says
Kevin,
I LOVE afternoon tea. Everyday (or so) I have tea at 3 – 3:30ish — that is I have a cup of Mariage Freres — lately have been brewing Darjeeling Himalaya. Yum! and this treat looks divine!
You are the best! … Thank you –
Barbara
moyra says
My Mother always made me a variation of this cake for my birthday: the bottom layer was pastry, then a layer of raspberry jam, next, the cake layer, all topped with some icing made from confectioners sugar and milk, so it was a hard icing. Sometimes she would decorate it with Smarties (M & M’s to Americans!)…YUM!
Nancy Eldridge says
Simply delightful. I would love a cup of tea with a slice of that cake. Kevin, I am so hooked on you – Love, Love, Love your humor and story telling. Lily is adorable too – love the pic w/her under the covers 🙂
myrtle miller says
Beautiful table. In regards to Lily if she is still having pain issues you should check with her vet about getting her a Thunder Jacket I purchased one for Gypsy because of her behaviors and she is doing so much better. If Lily is dealing with pain, I bet there’s stress associated with that. If so you would see the difference the Thunder Jacket makes. Gypsy use to take me for a walk and now I take her for walks it’s like a miracle. I find your posts very inspirational the only thing that you’ve ever posted that I actually attempted to do was plant flowers but the visual imagery you create helps me with my depression and always inspires me to clean my house. Blessings.
Clare McCormick says
Just made this cake for my family! The only change I made was subbing in coconut oil for the vegetable oil. The steps was so easy to follow, and it turned out tasting delicious! Thanks so much for the lovely recipe.
Ashley S. says
Wonderful blog, thank you for sharing and for you step by step pics, beautiful china and tea setting.
Judy Hines says
Kevin, we do not have a cat because I’m allergic to their oil. About Lily’s pain — A very talented friend of mine writes a short book each year for her grandchildren and close friends. This year her book is called Arthur’s Visit. Arthur stands for arthritis.
Casey says
This is the perfect tea cake to use that special jar of pure raspberry jam made in France that I’ve been hoarding, hidden in the back of the cabinet, away from prying eyes. And, tell me please, how Kimberley can still have, as of April 2, half a carrot cake and 3/4 of a pan of lime bars remaining from Easter — ? Neither one would have made it past Easter Monday in my house…!
Love the tea cake recipe, Kevin — keep us the hard work, researching, testing and of course tasting all these special fabulous items for us to make at home.
Lynn says
This sounds wonderful. I have looking for an easy but delicious sponge cake recipe.
I am eager to try this. Thank you. I really enjoy your site. You have great taste.
Lynn says
I wonder how the cream layer holds up after the
first day? Does the cake get soggy?
Louise McGrattan says
Not that I am suggesting you break the rules, but what would they do if you had chickens with out permission? And what kind of chickens would you get if you could?
Leslie in NV says
Ahhh that beagle look! My beagle. Jenny (RIP & still missed!) Loved the sound of eggs cracking, & she would start her G.I. crawl stealthily hoping to luck out & catch the next one that may just hit the floor! She once scarfed all the sausage on the prep table for BBQ pizza when our backs turnedf good a minute!
I may just have to make the yummy Victoria cake in honor of my English father born at the end of Victoria’s reign!
Trish says
Queen Victoria probably didn’t have a stand mixer, so your Mother’s one-bowl-electric-mixer is likely more authentic. And since I don’t have a stand mixer, either, I will be making your Mother’s version. Can’t wait.
Janis says
Victoria sponge! What a classic accompaniment to afternoon tea. Will bake this for our next tea party. Thanks, Kevin!!
Marta says
The cake looks delicious but what I would really like to know is the brand of your tea set, it is lovely!! Your gardens are such an inspiration. Just gorgeous!