Royal Family’s Victoria Sponge Cake Recipe


Royal Family’s Victoria Sponge Cake Recipe
The Victoria Sponge  was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!

To mark Royal Garden Parties, Buckingham Palace Pastry Chef’s has shared the Royal Family’s traditional Victoria Sponge cake recipe.

Royal Family’s Victoria Sponge Cake Ingredients

Sponge Ingredients

3 eggs
150g caster sugar
150g unsalted butter
150g sieved self-raising flour
1/2 tsp of vanilla essence
100g jam (strawberry or raspberry)

Buttercream Ingredients

150g softened unsalted butter
220g sieved icing sugar
1/3 vanilla pod or vanilla essence

Royal Family’s Victoria Sponge Cake Method

Preheat the oven to 180C (375F, gas mark 4)

Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)

Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy

In a separate bowl whisk the eggs

Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling

Sieve the flour and fold into the mixture

Divide the cake mix between the two cake tins and smooth

Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown

Insert a skewer and ensure it comes out clean

Remove the sponges from their tins and leave to cool

To make the buttercream, cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)

To assemble the cake, ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge

Spread a thick layer of buttercream on top of the jam ( if you prefer this can be done first)

Gently place the second sponge on top and gently press down

Sprinkle with icing sugar and serve with a pot of fresh English tea just as Queen Victoria did!


Print Recipe

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