The Victoria Sponge Cake is a British classic, I twitched this all time favourite to add one of my favourite ingredients of all: CHOCOLATE! So instead of filling the cake with cream or buttercream I made chocolate buttergream. Om nom nom…
This traditional recipe is also one of the easiest cakes to make as you just have to add all the ingredients together without worrying to much about the result. For this recipe you will need two 20cm/8” cake tins. Let’s start:
2 tsp Baking Powder
225g Caster Sugar
225g Self Raising Flour
Ingredients for the filling
Raspberry or Strawberry jam
225g icing sugar
60g good dark chocolate (melted)
How to proceed
Preheat the oven at 180ºC.
Add all the ingredients together: start with the eggs, then the sugar, baking powder, self raising four and finally the butter.
Mix thoroughly until well combined, do not over-mix.
Divide your mix evenly between the two tins, level the surface of the mix so it’ll cook evenly.
Put in the oven for 25 min at 180º
When cooked -you will know the sponges are cooked when they separate from the edges of the tin and when an inserted screwer in the middle comes out dry, you will eave them to cool down. Leave them in the tin for few minutes and then take them out to cool completely.
Meantime you can prepare the filling: Sift the icing sugar, melt the butter and the chocolate together and mix everything well. If the icing seems too dry you can add few tablespoons of milk one at the time making sure it doesn’t become too runny.
When the sponges are completely cold spread some jam on the bottom half of the cake, then carefully spread the chocolate buttercream on top of it (you can pipe it on to avoid spreading away the layer of jam) put the other sponge on top of the spread and press lightly to set the two halves together (don’t push too hard or the filing will spill through the edges!)
Your Victoria cake is nearly ready, now you just need to sift some icing sugar or cocoa powder on top of your cake and you’re read to go!
You can use some sort of stencil when putting the sugar on the top to create nice patterns. Like for example: this flowery one, or this less feminine more “trendy” stripy one. I’d really like to try something like this some day, but I didn’t have the time nor patience today so this is how mine turned out:
And as one of my favourite architects used to say…