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 Recipe
Ingredients:
Sponge
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
150g softened unsalted butter
220g sieved icing sugar
1/3 vanilla pod or vanilla essence
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!
