The Victorian sponge cake was named after Queen Victoria. It differs from the regular sponge cake in that it contains more fat. Raspberry jam and whipped cream are sandwiched between two sponge cakes, as shown in the recipe below, and the cake is dusted with icing sugar.
Victorian Sponge Cake
- Preheat the oven to 375°F/190°C/fan; 335°F/170°C/Gas 5. Butter two 20cm sandwich tins and line them with non-stick baking paper.
- In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins. Smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 minutes until golden and the cake springs back when pressed. Turn onto a
cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in the icing sugar.
- Beat in the vanilla extract if you’re using it.
- Spread the buttercream over the bottom of one of the sponges, top it with jam, and sandwich the second sponge on top.
- Dust with a little icing sugar before serving.
- Keep in an airtight container and eat within 2 days.
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