Victoria Sponge Cake
I’m not quite sure how I stumbled across Victoria Sponge Cake but I’m glad I did as it was a fairly easy cake to whip up and is just sweet enough without being cloying. The original Victoria Sponge Cake is created using a mix of sugar, butter, eggs and flour, sometimes with the addition of baking powder (although the vegan version uses soda and vinegar as its leavening agent).. The classic filling has come to be based around jam and cream or buttercream. The reason this specific cake was so intriguing was that it was the first of its kind to use baking powder, which allowed it to rise more than the average cake. The addition of baking powder allows the cake to have more butter and thus create a richer cake. Prior to this, cakes were made using equal measures of sugar, butter, flour and the addition of eggs to leaven sponge which made them less of a sponge and more of a biscuit.
As for its origin story, it is said that the Duchess of Bedford is responsible for bringing this delight to the Queen of England which ultimately led to the rise and popularity of “tea time”. After her husband, Prince Albert, died in 1861, the Queen Victoria spend time in retreat at the Queen’s residence (Osborn House) at the Isle of Wight. According to historians, it was here that the Victoria Sponge Cake were named after Queen Victoria.
I used Loving It Vegan’s recipe and added some of my own notes below.
INGREDIENTS
Sponge Cake:
2 and 2/3 cups (330g) All Purpose Flour
1 and 1/2 cups (300g) White Granulated Sugar
1 and 1/2 tsp Baking Soda (Bicarbonate of Soda)
3/4 tsp Salt
1 and 1/2 cups (360ml) Soy Milk (or other non-dairy milk)
1/2 cup Canola Oil (or Vegetable Oil)
1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
2 tsp Vanilla Extract
Vegan Buttercream Frosting:
1 and 3/4 cups (210g) Powdered (Icing) Sugar
1/2 cup (113g) Vegan Butter
1/8 tsp Salt (Optional)
1/2 tsp Vanilla Extract
Jam:
6 Tbsp (120g) Strawberry or Raspberry Jam
Topping:
Sprinkle of Powdered (Icing) Sugar
INSTRUCTIONS
Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
Sift all purpose flour into a mixing bowl and add sugar, baking soda and salt. Mix together.
Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Don’t overmix.
Divide the batter evenly between the two prepared 8-inch cake pans.
Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Allow the cakes to cool for a few minutes and then remove them from the cake pans and place them onto a wire cooling rack to cool completely before frosting.
Add the powdered sugar, vegan butter, salt and vanilla extract to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is smooth and fluffy.
Add the jam to a bowl and use a small whisk to whisk it until smooth.
When the cakes are completely cooled, add the first layer to your cake stand. Spread all the buttercream on top and then spread all the jam on top of the buttercream.
Top with the second cake layer and sprinkle powdered sugar over the top. Your cake is ready to serve!
Baker’s Notes
Ok so first off, I made my own preserves for this. Yes, I am that extra. A good rule of thumb is equal sugar to fruit ratio and some lemon juice. I know, that was a garbage explanation because jam is relatively simple but also a tad complex. Eventually I will update this a jam recipe that I used but for now just do store bought, it’s easier.
The original recipe doesn’t make any mention of cutting the cakes but I wasn’t sure why. I cut the top off my first cake and to be honest I should have cut the top off the second one and then powder sugared what would actually have been the bottom. While I think the cake was tasty there was a bit of a top heaviness that made cutting through it a little awkward.
These cakes were served sandwich style so feel free to cut in smaller long slices rather than a typical wedge.
If you’re baking in two 9-inch pans then check for doneness (insert a toothpick into the center of one of the cakes, it should come out clean) after 25 minutes of baking.
You can store your cake in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
PSSSSSST. You can freeze the unfrosted/unfilled cake for up to 3 months. Thaw in the fridge and bring to room temperature before adding the buttercream and jam. This makes it an excellent sympathy meal if you want to drop it off in pieces.
Make this into a cupcake by adding a spoonful of jam to the center. Do this by filling the cups half way, placing a spoonful of jam in the center and the covering with a little more batter. This recipe would make around 18-24 cupcakes depending on how high you fill the liners. Top them with a spread of buttercream frosting.
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