The Origins of the Victoria Sponge Cake

Audrey Kinnear
Aug 5, 2022
2 min read

Updated: Aug 7, 2022

What is it?

A Victoria sponge cake is a dessert made up of two layers of plain sponge encasing a layer of jam and either buttercream or whipped cream.

History

Inheriting the name of one of the most influential British Queens of all time, the Victoria Sponge cake, otherwise known as the “Victoria Sandwich”, remains one of the most iconic British dishes of all time. The origins of this famous cake date back to the mid-1800s when the United Kingdom was under the reign of Queen Victoria. Known for her lengthy and powerful rule, Queen Victoria also had a surprisingly prominent sweet tooth. Historical accounts state that Queen Victoria’s lady in waiting, Anna the Duchess of Bedford, had a similar taste for desserts and often found herself craving something sweet between lunch and dinner. The duchess eventually began inviting her close friends for tea and cakes to fill the time between lunch and dinner and satisfy a sweet craving. This practice continued to grow in popularity and eventually became known as “tea time”. Queen Victoria herself became very fond of this practice and developed a taste for a certain cake that was served at tea time. This cake consisted of two layers of plain sponge holding a layer of jam and either buttercream or whipped cream. Victoria’s liking for this dish grew to the point where in the early 1860s, the cake was named after her as the Victoria sponge cake or the “Victoria Sandwich”. Years after their rise to fame, both the Victoria sponge cake and the common practice of “tea time” have remained essential aspects of British food and culture. While it is a simple bake and is nothing unique or out of the ordinary, the longevity of the popularity of the Victoria sponge cake serves as a testament to its significance to British culture and history.

Ingredients

For the cake

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

For the filling

100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Directions

1. Gather Ingredients for the cake

2. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

3. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.

5. Turn onto a cooling rack and leave to cool completely.

6. Gather ingredients for the filling

7. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).