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How To Make A Victoria Sponge Cake With A Genoise Sponge

During the infamous cake week, we watched the Great British Bake Off contestants tackle not just one genoise sponge but THREE during the technical challenge. A genoise sponge is the main star in the classic English dessert, the Victoria sponge. Famous for its light and fluffy texture this sponge can be a tricky one to master but no fear, we have the perfect Victoria sponge recipe that will crown you star baker any day of the week!

VICTORIA SPONGE

'A real British classic. In our opinion, you can't go wrong with a slice of Victoria sponge and a cup of tea as an afternoon treat. Here we have decorated our cake simply with a traditional dusting of icing sugar, however, you can choose to add fresh berries and cream for a more decorative finish. Whichever way you choose to adorn your cake, we are sure you will enjoy it!'

Makes 1 medium cake, Preparation time 20-25 minutes, Cooking time 20-25 minutes

INGREDIENTS

For the genoise sponge

• 225g/8oz butter, softened

• 225g/8oz caster sugar

• 1 tsp pure vanilla extract

• 4 eggs

• 225g/8oz self-raising flour, sifted

• 2 tsp baking powder

For the filling

• 150g/5oz fresh raspberries

• 2 tbsp raspberry jam

• 75g/3oz g fresh strawberries, hulls removed, rinsed and finely chopped

• 200ml/7fl oz double cream, lightly whipped

To decorate

• 1 tsp icing sugar, sifted

Genoise_sponge

1. Preheat the oven to 180°C, 350°F, Gas 4 and lightly grease and line 2 x 20cm/8in sandwich cake tin with baking parchment.

2. This cake uses an all-in-one method. Place all of the cake ingredients into the bowl of a stand mixer fitted with the paddle attachment (or use a hand-held electric whisk and large mixing bowl) and beat slowly to mix the ingredients together. Once mostly incorporated, stop the mixer and scrape down the sides of the bowl. Give the batter another good mix for 10-20 seconds to make sure all the flour has been incorporated and the mixture is smooth.

3. Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 20-25 minutes or until well risen and a skewer inserted into the centre of the cake comes out clean. Turn out and leave to cool completely on a wire rack before decorating.

4. While the cakes are cooling, make the filling. Place the fresh raspberries into a bowl and, using a fork, mash them lightly to break them up slightly and allow the juices to run. Stir in the jam and finely chopped fresh strawberries, mixing until blended. Set aside. In another bowl whip the double cream to soft peaks.

5. Place 1 cooled sponge the right way up on a serving plate. Spoon the raspberry filling on top, spreading it almost to the edge. Turn the other sponge over and spread two-thirds of the cream onto the bottom (flat side) of this sponge, spreading it almost to the edge. Now take this sponge and carefully invert it cream-side down onto the raspberry layer – with a gentle press you should see the cream and jam filling at the edges of the cake. It does not matter if some of the filling oozes out.

6. Finish by dusting generously with icing sugar to decorate. You can, of course, decorate the sponge in any way that you choose. Take a large slice and enjoy!

Our recipes here are from Lola's: A Cake Journey Around the World by Lola's Bakers and Julia Head

Morrisons Rebrands Victoria Sponge As 'Elizabeth Sponge' For ...

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Morrisons has renamed the Victoria sponge cake in honour of the Queen's Plaitnum Jubilee.

From Monday 30 May, shoppers will be able to purchase the aptly-named Elizabeth Sponge in 334 stores across the UK.

The classic British tea-time offering was originally named after Queen Victoria, who was known to enjoy it with her afternoon tea.

While the cake eaten by the former monarch consisted of two layers of sponge, sandwiched together by jam, the modern-day Victoria Sponge also includes a generous layer of cream, and is typically finished with a dusting of caster or powdered sugar.

The cake has also remained a royal favourite, with the Duchess of Cornwall recently sharing her own recipe for the sweet treat, which also includes a layer of sliced strawberries in the filling.

open image in gallery

The Morrisons version is topped with strawberries (Joe Pepler/PinPep)

In May 2020, pastry chefs at Buckingham Palace disclosed the recipe they use to make the cake in a post to the Royal Family Instagram. The recipe replaces fresh cream with buttercream in the filling.

The Elizabeth Sponge takes on the modern sponge recipe, including whipped cream and strawberry jam sandwiched between three layers of sponge, topped with slices of strawberries.

Jessica Islip, cake shop manager at Morrisons, commented: "The Platinum Jubilee is a cause for nationwide celebration and we want to help our customers enjoy the festivities by offering a cake fit for a King or Queen.

"Victoria Sponges are one of our customers' favourite cakes and we hope the change in name brings a bit of fun to their long weekend as well as a tasty treat."

The Queen, who turned 96 last week, marked 70 years on the throne in February, becoming the longest reigning monarch in British history.

She is due to commemorate the milestone with a four-day public holiday in June.

Planned celebrations include a Platinum Jubilee Pageant, a "Platinum party" at Buckingham Palace and the Queen's annual birthday parade, Trooping the Colour.

A number of jubilee-themed initiatives and products have been announced in the run up to the occasion.

This includes a Platinum Jubilee cookbook containing 70 recipes from around the world by food writer Ameer Kotecha, and limited edition Royal Mail stamps bearing pictures of the royal throughout her reign.

Victoria Sponge Cake Will Be Light And Airy If You Do 1 StepExpress ...

A British baking classic, made even better with one simple trick (Image: Getty Images)

The Great British Bake Off has shared the ultimate tip for the best Victoria sponge cake, and it's all in your baking technique. This easy Bake it Better: Classic Cakes recipe takes no more than 25 minutes of prep time and is an instant classic, guaranteed to tantalise the taste buds of any sweet-toothed guest.

Whether you're hosting a party, gifting it to a friend or just fancy a slice for yourself, you cannot go wrong with this recipe, shared by the best of the best. Before diving into things, you need to make sure you have all of the key ingredients for your Victoria sponge cake. This includes three medium eggs, 175g of unsalted butter, 175g of caster sugar, and 175g of self-raising flour.

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You'll need two baking dishes to form a sandwich of Victoria sponge (Image: Getty)

Not forgetting ¾ teaspoon of vanilla extract and one tablespoon of warm water.

For your filling, all you'll need is around six tablespoons of good-quality raspberry jam and 150ml of double whipped cream that's well chilled, paired with some icing sugar for some light dusting.

Kick things off by preheating the oven to 180°C/160°C and greasing and lining any cake tins you'll be using with butter and baking paper.

Then, you want to weigh your eggs and match whatever that weight is for your other key ingredients – this tends to be around 175g.

Get started by adding your soft butter into a mixing bowl and beating it well with a spoon or whisk until it turns to a creamier texture.

The key here is scraping down any forgotten butter from the sides of the bowl, using a spatula, so no measurement goes to waste.

The recipe suggests you continue to beat it well for an entire minute until it looks "very light and fluffy", scraping the mixture down again.

You should beat the sugar and butter together till they are light and fluffy (Image: Getty)

Then it's time to break the three eggs into a separate jug with your vanilla extract and beat with a fork until the eggs just begin to separate.

It's best to add the egg mixture to your butter carefully, one tablespoon at a time, and beat it after each addition, not forgetting to scrape the excess from the sides.

In case the mixture appears to be curdling or splitting, the recipe advises that you stir in a tablespoon of flour along with the last two spoons of your egg mixture.

Next, sift your flour into the mixture and begin to fold it gently into your mixing bowl with a large spoon before adding in the warm water. Continue to keep folding in the flour until it's combined with the eggs and butter, with no signs of streaks.

You can add as much filling as you want (Image: Getty)

Now that your mixture is ready, you want to divide it evenly between two of your prepped baking tins. This can easily be done by eyeballing it, but if you want to be really precise, you can use scales.

It's time to get baking for 20-25 minutes until your sponges are a light golden brown. Once they're ready, it's best to loosen the sponge from the tin using a rounded knife and leave them both until they're cooled off.

For the finishing touches, add your raspberry jam to one of your sponge bases before pouring your cream into a bowl and whipping it.

Once it's chilled, gently smooth it over the jam and add your second layer of sponge. Last but not least, dust your cake with the icing sugar, and voila, you have yourself a delicious Victoria sponge cake.