Chelsea

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Victoria Sponge Cake

By Chelsea Sugar
Victoria Sponge Cake
12 servings
  • 8 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    4 extra large eggs
    ¾ cup Chelsea Caster Sugar
    ⅔ cup Edmonds Cornflour
    ¼ cup Edmonds Custard Powder
    1 tsp cream of tartar
    ½ tsp bicarbonate of soda
    250ml thickened cream
    ½ cup Chelsea Icing Sugar + extra for dusting
    1 vanilla bean, scraped
    ½ cup raspberry jam
    1 cup fresh or frozen fruit (i.e. strawberries, blueberries, raspberries)

Method

    Preheat oven to 180°C (fan-forced 160°C). Grease and flour two 20cm round, deep cake tins. Line the bases with baking paper.
    Place eggs and Chelsea Caster Sugar into a medium sized clean bowl. Using an electric mixer, beat for approx. 7 minutes or until mixture is thick and creamy.
    In a separate bowl, sift the Edmonds CornflourEdmonds Custard Powder, cream of tartar and the bicarbonate of soda. Using a metal spoon, gently fold the dry ingredients into the egg mixture until just combined taking care not to over mix.
    Divide the batter evenly between the prepared tins. Bake for 20 minutes or until the cake surface springs back when touched lightly in the center. Cool in the tins for 5 minutes then turn out onto wire racks to cool completely.
    Make the cream filling/topping by whipping the cream to a soft peak. Fold in the soft icing mixture and vanilla seeds. Continue whipping until desired thickness is achieved.
    To assemble the cake, place one cake layer on a serving plate. Spread the raspberry jam evenly on top of the layer. Then evenly spread half of the whipped cream over the jam. Gently place the remaining cake layer on top and spread the remaining cream evenly over this layer. Top with fruit and a dusting of Chelsea Icing Sugar.

     

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Reviews

Average Rating
28
(8 reviews)


Beautiful cake

10/10 Victoria sponge. The magic of a light, fluffy sponge with tender crumb is easy to achieve with this recipe giving this beautiful cake as much air in as possible. Only made better with lime green icing and sherbet fizz toppers xo

I agree with other reviewers. Victoria sponge is supposed to contain equal weights of flour, sugar, egg and butter. For instance, I normally use 125g of flour, sugar and butter, and 2 eggs would weigh approximately the same. That gives me only one cake. If I want to sandwich the cake with the usual raspberry jam and unsweetened whipped cream, I double the recipe. I’ve only ever had the chance to do that once because cake needs to be eaten on the day it’s made and I seldom have enough visitors to require such a large cake. The sponge was a great success, incidentally.

I agree with other reviewers. I was really surprised to find a cake recipe of any kind using corn starch instead of flour. My understanding is that Victoria sponge is equal weights of flour, sugar, butter and eggs, and, of course, raising agent, which for me is 1/3 sodium bicarbonate and 2/3 cream of tartar.

I am British - this is not a Victoria Sponge!! Why the hell is there custard powder and cornflour in it?!

Agree with the other review, this is not a Victoria sponge.

Not a proper Victoria sponge. Would not recommend.

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This is not a Victoria Sponge but a fatless one... should have butter in it!

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