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Victoria Sponge Cake Recipe

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Victoria Sponge Cake Recipe

“A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you’d like” – Caroline Victoria



1 cup all-purpose flour

1 ½ teaspoons baking powder

1 cup confectioners’ sugar

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1 cup butter, softened

2 eggs, room temperature

½ cup milk, room temperature

1 teaspoon vanilla extract



  1. Preheat oven to 200 degrees Celsius. Grease an 8-inch springform pan.
  2. Sift the flour and baking powder into a medium bowl and set aside.
  3. Cream the butter and sugar together with each addition. Slowly stir the flour mixture in with the butter, sugar and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared pan.
  4. Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
  6. This cake can be served as it is or dust with confectioners; sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam, custard or whipped cream (as picture above)

(Credit source: member Caorline Victoria)

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