Victoria Sponge Recipe

The Victoria Sponge is probably the best known sponge cake of all.

This basic recipe can be varied in many ways to give all sorts of flavors.

For the best tasting sponge wedding cake, make sure that you use only the best quality ingredients, even if they are a little more expensive.

This recipe will makes one 30 x 40cm (12 x 16 inch) cake or two 20cm (8 inch) cakes or about 50 cup cakes.

Ingredients

400g (16 oz) caster sugar

8 medium eggs beaten

400g (16 oz) self raising flour

Optional Flavorings

• Vanilla Sponge – add the seeds from 2 vanilla pods
  

• Lemon Sponge - add finely grated zest from 4 lemons
  

• Orange Sponge - add finely grated zest from 4 oranges
  

• Chocolate Sponge – replace 100g (4 oz) of self raising flour with 100g (4 oz) cocoa powder and add 100g (4 oz) melted dark Belgian chocolate to the butter and sugar mix

Method for mixing the Victoria Sponge

1. Preheat the oven to 190°C (375°F)
   

2. Place the butter, sugar and the flavoring of your choice in a bowl. Using and electric mixer cream together until pale and fluffy.
   

3. Slowly add the beaten eggs to the mix, while mixing on medium speed. If the mixture starts to curdle add a little flour.
   

4. When the eggs and butter mix are combined, slowly mix in the flour.
   

5. For the large cake and petite fours, grease and line the cake tins with greaseproof paper. Cut the greaseproof paper so that it fits inside and goes up the sides and slightly higher than the sides of the cake tin. Fill evenly with the cake mixture and spread with a palette knife.
   

6. For the cup cakes, use paper cases in muffing tins and only half fill up. Use a spoon or pipe the mixture into the cases.
   

7. Bake the large tray of tin for around 25 minutes, and the cup cakes will only take about 12 – 15 minutes. Use a skewer to test if the cake is cooked. It should come out clean when the sponge it cooked through.
   

8. Remove from the tin and allow the cakes to cool on a wire rack. If you are not decorating the cake on the same day, wrap it in plastic food wrap and keep in a dry cool place for use the next day. If you need to keep it longer store in the fridge for up to a week or freeze.
   

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