The Victoria Sponge (aka Victoria sandwich) has been around since Queen Victoria (the current Queens great-great grandmother) was the reigning British monarch. Named after her because she enjoyed a slice with her afternoon tea. And why not? I’d eat a slice every day myself if I could. There are a few tips to getting the lightest, fluffiest cake possible. step to a light cake is beating the eggs as well at butter and sugar until you can actually see it increasing in volume and becomes much lighter in color. Sifting the flour is also important and a step often overlooked, but it is a great way to get extra air into dry ingredients. The third tip is an easy one and that is adding the leavening agent, baking powder and finally, adding the dry ingredients a little while mixing. Only mix enough to incorporate all the ingredients or over-mixing can develop the gluten in the flour and result in a tough cake. The filling is simple, unsweetened whipped cream and jam. Strawberry or raspberry is traditional but the jam choices are endless and the bakers choice. Note: This recipe was updated 21st January 2021. If you’ve tried this Traditional Victoria Sponge Cake or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! This recipes was updated 1/21/21
