Victoria sponge cake

I think if the last post for soft chocolate molasses cookies gave off Christmas vibes, I was going for an afternoon tea theme with this one.  That's basically because this is a Victoria Sponge - the classic English cake often served at tea time or at a special occasion or celebration.

Traditionally, the classic Victoria Sponge (or Victoria Sandwich) is two layers of sponge cake filled strawberry jam and whipped cream.  You might see variations using a different type of jam, some including fresh fruit, and maybe even buttercream instead of whipped cream.  I took my own liberties and filled this little 6-inch rendition I made with cocoa whipped cream.  In my book, why use regular whipped cream when we can make it chocolate?

And in trying to maintain some sense of tradition, I did serve the cake (to those who wanted it) with strawberries on the side.  My husband likes his sweetened so I tossed his with a bit of sugar.  We think it's good with or without the strawberries, maybe because you can't go wrong with a classic golden sponge cake.  There's something familiar and welcoming about that buttery, eggy scent and flavor that makes this perfect with a cup of tea, or not...I say that because in all honestly, half of this cake was served to two 11-year old boys who had no problems devouring this "sandwich" without a tea leaf or tea cup in sight.  It's funny how reality often differs from fantasy...

I've been wanting to make a Victoria sponge for a long time so I'm glad I spotted this recipe from the New York Times cooking section that put me into action.  We polished off this little cake very quickly, which is always a good sign.  I have to admit I still have afternoon tea on my mind...for a long time now, I've been daydreaming about creating my own afternoon tea at home - with food I actually want to eat and a tiered cake stand filled with mini pastries.  I don't know if or when I'll make it happen but it's a nice thought and I have fun planning it in my head...


Dividing this cake recipe in half, and baking two 6-inch (rather than 8-inch) layers, is a bit tricky because it involves small proportions as well as using 1 1/2 eggs.  That said, I do have a preference for these mini cakes when it's just for my small family. We can polish it off quickly and keep the rotation of treats coming!

Like me, my son prefers chocolate-flavored whipped cream to plain if there's a choice so I took about a half a cup of heavy cream and whipped it with a tablespoon of cocoa powder, about 1 1/2 tablespoons of confectioners' sugar, and a touch of vanilla extract.  I whipped the cream by hand with a large whisk, making sure not to over-whip; if you do go overboard on the whipping, just gently whisk in another spoonful or so of cream until it comes back together in a smooth consistency.

You can see why they call this cake a "sandwich" sometimes.  Go the more classic route by sandwiching the two cake layers with a smattering of strawberry jam and whipped cream.  You can add some fresh sliced strawberries on top of the whipped cream as well.  Be sure to use a serrated knife to gently saw into cake layers to get neat slices; the whipped cream filling has a tendency to ooze out.

This was as pretty to look at as it was good to eat.  Make it for your next tea party or for no particular reason other than to enjoy a good slice of cake.

Recipe:

Victoria Sponge Cake
Adapted from New York Times Cooking

- For an 8-inch, 2-layer cake (or divide recipe in half like I did to make a 6-inch, 2-layer, cake; they will need about 20 minutes in the oven) - 

For cake:
12 tablespoons (170g) unsalted butter, softened
1 1/3 cups (166g) all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup plus 2 tablespoons (175g) granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/4 teaspoon vanilla extract

For cocoa whipped cream filling: 
1 cup (240ml) cold heavy cream
3 tablespoons confectioners' sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1/2 teaspoon vanilla extract

[Alternative filling: 1/2 cup jam (such as strawberry or raspberry) and whipped cream]

Confectioners' sugar, for dusting
Sliced strawberries, for serving (optional) 

Preheat oven to 350 degrees.  Grease and line the bottom of two 8-inch round cake pans with parchment paper.  

In a medium bowl, whisk together the flour, baking powder, and salt. 

In the bowl of an electric mixer, beat butter and sugar together until light and fluffy, about 3 minutes.  Beat eggs, one at a time, until incorporated, then beat in milk and vanilla, scraping down the bottom and sides of the bowl as needed.  Mix in the flour mixture until just combined.  Divide batter between the two prepared pans, smoothing out the tops.  

Bake cakes until golden brown and springy, and a cake tester inserted into the cakes comes out clean, about 25-30 minutes.  Let cool in the pan for about 10 minutes, then unmold and transfer (flat side down) on to a wire rack to cool completely.

To make cocoa whipped cream, beat heavy cream in the bowl of stand mixer fitted with the whisk attachment.  Gradually add the confectioners' sugar and cocoa, followed by vanilla extract.  Beat until it just reaches stiff peaks.

Place one cake layer onto a serving plate.  Spread whipped cream evenly over the top. Place the second cake layer on top of the cream.  Dust cake with confectioners' sugar. Slice cake with a serrated knife and serve with fresh strawberries on the side, if desired.