By French Tart on January 28, 2009
Photo by French Tart
Photo by French Tart
"The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!)"
Serving Size: 1 (18 g)
Servings Per Recipe: 6
"While the recipe looks good self rising flour is not generally available in North America. Certainly where I am in Canada it isn't. It would be helpful to include a conversion for it; how much baking powder or baking soda and salt to add?"
"This is not the first Victoria Sandwich I've ever made,but it certainly is the absolute best one I've ever had! It rose beautifully and was light and airy. I filled it with raspberry jam and fresh whipped cream. Thanks FT. BTW, the tip about weighing the eggs etc, is great, and one I will remember."
"Victoria Sponges are notoriously tricky in my family, with the old adage that "Granny used to make brilliant ones". I realise now it must be the adherence to strict measurements that was causing problems - doing it proportionally makes a brilliant, light and very buttery cake. This set of instructions is going to be my standard sponge from now on."
"absolutely the best victoria sponge cake i have had, my daughter made it and was over the moon with it would recommend this recipe. Thank you French Tart"
"This recipe intrigued me and I was so excited to try it out. My daughter is eating it right now, and she said the cake itself is so good, that it was better without the jam. Indeed, it is a light and lovely cake, so next time, I will bake this again, and maybe try out different fillings. Thank you so much for sharing this."
"Another incredible recipe from the Tartlette. We loved this my friend. It was so easy to make and your instructions were excellent. I used homemade strawberry freezer jam as the filling, oh yum. I garnished with a little icing sugar. It doesn't get any easier or any tastier than this. Kudo's on an excellent recipe that we will enjoy again and again. I can't wait to try this with lemon curd and fresh blackberries. Thanks so much for sharing. :)"
"U have a treasure trove of traditional recipes. Jus love ur recipes hun!!"
"Sorry, this was not good for me since the oven temp was noted at 260F, but when I checked conversion chart gas mark 4 should be 350F!!"
"I made this sponge today and it is delicious. It's so light and tender and it rose beautifully. I used apricot jam between the layers and am serving softly whipped cream on the side. It was fun to use my scale for this recipe. I'm sure weighing everything to make the measurements equal contributed to my successful outcome. Will make this again. Thanks for this recipe, French Tart!"
"This was really good. I wanted to give it a 4.5 out of 5. I used whipped cream and jam, it turned out great. Thanks!"
"Quintessential tea cakes! I like to add freshly sliced fruit to the jam...."
"Family said this was the nicest cake they'd EVER tasted!"
"i made this today, but used 14 very small cake tins to make 7 mini sponges. i filled with strawberry jam & whipped light cream! it looks gorgeous & i cant wait to eat it a little later. i tasted a little bit and it tastes as good as it looks! thanx 4 a gr8 recipe"