Queen Victoria sponge cake. Victoria cake. In a chef’s recipes, it is important to follow all the subtleties to get the same result.

This favorite British pastry, Queen Victoria's sponge cake, has gained popularity all over the world. Many housewives prepare it for their children and guests, without even suspecting that the biscuit bears a royal name.

According to the classical scheme, the sponge cake is prepared very simply and quickly, and does not require a large number of ingredients or skills. All basic elements are taken in the same quantity plus 4 eggs.

It’s amazing how a biscuit with such a simple recipe is incredibly popular in England!

According to the official version, Queen Victoria had a lady-in-waiting who had a very difficult time waiting for a meal between lunch and dinner. And she came up with afternoon teas - tea parties with sweets, which took place around 4-5 pm. The maid of honor invited all the ladies of the court and the queen to her tea parties.

After some time, the queen herself began to organize similar salon afternoon teas, and the obligatory sweet for tea was always a sponge cake, very beloved by the queen, with a juicy filling - fruit or berry jam or butter cream. Due to royal preference, it received this name.

According to another theory, after the death of her husband, Queen Victoria isolated herself from secular society, and only a few years later the ladies of the court persuaded her to give afternoon teas with sweet tea in the palace garden so that the world could see the queen. The empress's tea table always had a constant dessert - sponge cake with berry jam in the middle.

Thus, Queen Victoria's sponge cake has come from the 19th century to the present day and remains a delicious pastry, despite its simplicity.

Traditional Queen Victoria sponge cake

Here are the products you need to prepare:

a glass of pancake flour;
a pack of premium butter;
a glass of sugar;
2 tbsp. l. milk;
four eggs of category C1;
1 tsp. baking powder.

How to bake a traditional English sponge cake:

Turn on the oven and leave to warm up. The dough cooks so quickly that the oven doesn’t even have time to heat up.
Prepare the dough - mix all the ingredients and pass through them with a mixer or immersion blender until a fluffy puree-like mass is formed.
Line the baking dish with a baking sheet.
Pour the dough into it.
Bake for 20 minutes.

The secret to a delicious sponge cake is to leave it to cool in the oven or, after taking it out, cover it with a thick napkin or towel. This way it will remain soft.

The sponge cake can be decorated with fresh berries, powdered sugar, chocolate chips, or topped with condensed milk or chocolate icing.

Recipe from Andy Chef

Andy Chef is the most famous and popular food blogger from Khabarovsk. Everyone is incredibly delighted with his baking recipes, and the photographs of step-by-step recipes will not leave anyone indifferent - you just want to cook a delicious sweet.

Ingredients for the recipe from Andy Chef:

sugar - 250 g;
premium butter - 250 g;
four eggs of category C1;
flour - 250 g;
baking powder - 8 g;
vanilla - 2 tsp;
lemon zest - a small handful.

In the cook’s recipes, it is important to follow all the subtleties in order to get a similar result:

Mix softened butter with sugar. Beat with a mixer until fluffy.
Throw eggs into the mixture. Go through the mixer adding each egg.
Mix the flour and baking powder thoroughly.
Pour the flour into the butter mixture and run the mixer through the process.
Add vanilla and zest.
Grease the oven dish with oil. The optimal size is 10 cm in radius. Sprinkle some semolina.
Place 1/2 of the dough into the mold - it is quite dense. There is no need to worry about this; the finish will be the most delicate and soft sponge cake.
Bake at 190 degrees.
As soon as the surface begins to turn golden, check the sponge cake with a match. It is important not to overbake it - otherwise it will be dry and hard.
When ready, remove the pan from the oven. Place it on the grid, upside down, to cool for a quarter of an hour.
Remove the biscuit from the mold by running a knife along the sides and bottom. Let cool. Wrap in a towel and place in the refrigerator.
Repeat with remaining dough.
Place both biscuits in the refrigerator for two hours.

Berries are perfect as a filling - for example, raspberries. Mix them with warmed berry jam or homemade preserves. Frost one of the biscuits and place the second one on top. Sprinkle the resulting cake with powdered sugar through a strainer. According to Andy Chef's recipe, butter cream is also added to the layer.

How to make it in a slow cooker

You need to prepare:

a glass of flour;
a glass of sugar;
a pack of premium butter;
three eggs of category C1;
a packet of baking powder;
2 tbsp. l. milk fat content 6%;
2 tsp. vanilla.

Cooking step by step:

Grind soft butter with sugar. Go through the mixer.
Add the eggs after whisking them. Keep the mixer running as you add.
Add vanilla essence there too.
Mix baking powder with flour. Sift several times and then add to the whipped mixture.
Pour in the milk.
Stir the mixture with a large spoon.
Warm up the multicooker - pour liquid into it and turn on the cooking mode for a quarter of an hour. When the unit has warmed up, pour out the liquid, dry the bowl and fill it with dough.
Set the timer for one hour.

English butter cake

Compound:

premium butter - 250 g;
sugar - 250 g;
flour - 250 g;
four eggs of category C1;
vanillin - sachet;
lemon zest - a handful;
baking powder - 8 g.

For filling:

Strawberry jam;
condensed milk - half a can;
butter - half a pack.

Preparing butter sponge cake:

Place all the ingredients in a large bowl.
Let's go through them with a mixer or blender.
Let's warm up the oven.
Place the dough on a baking sheet or in a frying pan with a heat-resistant handle.
We will bake for 25 minutes, checking for doneness with a skewer.
When the biscuit is baked, leave it to cool slightly.
Let's prepare a layer - beat the butter. Gradually add condensed milk until it becomes creamy and fluffy. Beat for quite a long time, about 15 minutes at high speed.
Cut the biscuit into 2 layers.
Spread the cakes with strawberry jam, making a thicker layer in the center so that the cakes do not separate.
Spread the buttercream soaked with jam into the cake layer and cover with the second one.

Decorate the resulting cake with fresh whole strawberries, blackberries and raspberries and powdered sugar or coconut.

Cooking with chocolate

What is needed:

sugar - glass;
flour - a glass;
a pack of premium butter;
vanilla - 2 tsp;
orange zest - a handful;
four eggs of category C1;
baking powder - 8 g;
chocolate bar;
butter for cream - 200 g;
powdered sugar;
fresh strawberries - for decoration.

Let's prepare it step by step:

Place sugar, vanilla, orange zest, softened butter in a large bowl and run through with a fancy mixer.
Add eggs one by one, beating after each.
Add flour and stir.
Turn on the oven
Using a nylon spatula, place the dough on a baking sheet and bake for a quarter of an hour.
Once the biscuit is ready, turn it out onto a wire rack and do not touch it until it cools completely.
Prepare the cream - mix butter with powdered sugar, beat into a strong foam.
Cut the biscuit into two layers. Spread with any berry jam and cream.

What do you need:

sugar - 250 g;
premium butter - 350 g;
flour - 250 g;
four eggs of category C1;
baking powder - 1 tsp;
vanilla;
lemon zest - 1 tbsp. l.;
medium fat cream - 200 g;
powdered sugar - 30 g;
raspberry jam;
raspberry berries.

Cooking:

Mix first 7 ingredients. Knead the dough.
Grease the mold with oil, line with paper and lay out the dough.
Bake at 190 degrees for about a quarter of an hour.
As soon as the pastry begins to brown, check the readiness with a splinter.
Remove and let cool.
Prepare the cream - beat the cream and powder.
Cut the cooled biscuit in half.
Spread the cooled cakes with berry jam.
Place buttercream and several raspberries in a 1 cm layer.
Cover one cake with another and completely grease the surface and sides with the remaining cream.
Decorate with raspberries.

It’s amazing how a biscuit with such a simple recipe is incredibly popular in England!

Thus, Queen Victoria's sponge cake has come from the 19th century to the present day and remains a delicious pastry, despite its simplicity.

a glass of pancake flour;
a pack of premium butter;
a glass of sugar;
2 tbsp. l. milk;
four eggs of category C1;
1 tsp. baking powder.

How to bake a traditional English sponge cake:

Turn on the oven and leave to warm up. The dough cooks so quickly that the oven doesn’t even have time to heat up.
Prepare the dough - mix all the ingredients and pass through them with a mixer or immersion blender until a fluffy puree-like mass is formed.
Line the baking dish with a baking sheet.
Pour the dough into it.
Bake for 20 minutes.

The secret to a delicious sponge cake is to leave it to cool in the oven or, after taking it out, cover it with a thick napkin or towel. This way it will remain soft.

The sponge cake can be decorated with fresh berries, powdered sugar, chocolate chips, or topped with condensed milk or chocolate icing.

Ingredients for the recipe from Andy Chef:

sugar - 250 g;
premium butter - 250 g;
four eggs of category C1;
flour - 250 g;
baking powder - 8 g;
vanilla - 2 tsp;
lemon zest - a small handful.

In the cook’s recipes, it is important to follow all the subtleties in order to get a similar result:

Mix softened butter with sugar. Beat with a mixer until fluffy.
Throw eggs into the mixture. Go through the mixer adding each egg.
Mix the flour and baking powder thoroughly.
Pour the flour into the butter mixture and run the mixer through the process.
Add vanilla and zest.
Grease the oven dish with oil. The optimal size is 10 cm in radius. Sprinkle some semolina.
Place 1/2 of the dough into the mold - it is quite dense. There is no need to worry about this; the finish will be the most delicate and soft sponge cake.
Bake at 190 degrees.
As soon as the surface begins to turn golden, check the sponge cake with a match. It is important not to overbake it - otherwise it will be dry and hard.
When ready, remove the pan from the oven. Place it on the grid, upside down, to cool for a quarter of an hour.
Remove the biscuit from the mold by running a knife along the sides and bottom. Let cool. Wrap in a towel and place in the refrigerator.
Repeat with remaining dough.
Place both biscuits in the refrigerator for two hours.

How to make it in a slow cooker

You need to prepare:

a glass of flour;
a glass of sugar;
a pack of premium butter;
three eggs of category C1;
a packet of baking powder;
2 tbsp. l. milk fat content 6%;
2 tsp. vanilla.

Cooking step by step:

Grind soft butter with sugar. Go through the mixer.
Add the eggs after whisking them. Keep the mixer running as you add.
Add vanilla essence there too.
Mix baking powder with flour. Sift several times and then add to the whipped mixture.
Pour in the milk.
Stir the mixture with a large spoon.
Warm up the multicooker - pour liquid into it and turn on the cooking mode for a quarter of an hour. When the unit has warmed up, pour out the liquid, dry the bowl and fill it with dough.
Set the timer for one hour.

English butter cake

Compound:

premium butter - 250 g;
sugar - 250 g;
flour - 250 g;
four eggs of category C1;
vanillin - sachet;
lemon zest - a handful;
baking powder - 8 g.

For filling:

Strawberry jam;
condensed milk - half a can;
butter - half a pack.

Preparing butter sponge cake:

Place all the ingredients in a large bowl.
Let's go through them with a mixer or blender.
Let's warm up the oven.
Place the dough on a baking sheet or in a frying pan with a heat-resistant handle.
We will bake for 25 minutes, checking for doneness with a skewer.
When the biscuit is baked, leave it to cool slightly.
Let's prepare a layer - beat the butter. Gradually add condensed milk until it becomes creamy and fluffy. Beat for quite a long time, about 15 minutes at high speed.
Cut the biscuit into 2 layers.
Spread the cakes with strawberry jam, making a thicker layer in the center so that the cakes do not separate.
Spread the buttercream soaked with jam into the cake layer and cover with the second one.

Decorate the resulting cake with fresh whole strawberries, blackberries and raspberries and powdered sugar or coconut.

Cooking with chocolate

What is needed:

sugar - glass;
flour - a glass;
a pack of premium butter;
vanilla - 2 tsp;
orange zest - a handful;
four eggs of category C1;
baking powder - 8 g;
chocolate bar;
butter for cream - 200 g;
powdered sugar;
fresh strawberries - for decoration.

Let's prepare it step by step:

Place sugar, vanilla, orange zest, softened butter in a large bowl and run through with a fancy mixer.
Add eggs one by one, beating after each.
Add flour and stir.
Turn on the oven
Using a nylon spatula, place the dough on a baking sheet and bake for a quarter of an hour.
Once the biscuit is ready, turn it out onto a wire rack and do not touch it until it cools completely.
Prepare the cream - mix butter with powdered sugar, beat into a strong foam.
Cut the biscuit into two layers. Spread with any berry jam and cream.
Pour melted chocolate over the surface. Decorate with strawberries. It's good to add mint leaves for decoration.

To make the glaze soft, add a little milk, butter and cocoa to the melted chocolate.

Queen Victoria's Butter Sponge Cake

What do you need:

sugar - 250 g;
premium butter - 350 g;
flour - 250 g;
four eggs of category C1;
baking powder - 1 tsp;
vanilla;
lemon zest - 1 tbsp. l.;
medium fat cream - 200 g;
powdered sugar - 30 g;
raspberry jam;
raspberry berries.

Cooking:

Mix first 7 ingredients. Knead the dough.
Grease the mold with oil, line with paper and lay out the dough.
Bake at 190 degrees for about a quarter of an hour.
As soon as the pastry begins to brown, check the readiness with a splinter.
Remove and let cool.
Prepare the cream - beat the cream and powder.
Cut the cooled biscuit in half.
Spread the cooled cakes with berry jam.
Place buttercream and several raspberries in a 1 cm layer.
Cover one cake with another and completely grease the surface and sides with the remaining cream.
Decorate with raspberries.

You can't ruin strawberries with cream! And if you complement this combination with an airy sponge cake, you will get a truly royal dessert. It is not surprising that Her Majesty Britain loved this delicacy so much and introduced all her courtiers to it. Today I am sharing a step by step recipe for Queen Victoria sponge cake. Touch the luxury of taste and be sure to pamper your family!

Ingredients:

Butter - 180 g
Granulated sugar - 180 g
Flour - 180 g
Baking powder - 8 g
Eggs - 4 pieces (small, if large, 3 pieces are enough)
Zest of one lemon (can be replaced with orange zest)
Vanilla extract - 1 tsp. (can be replaced with a 10 g bag of vanilla sugar)
Strawberry confiture – 80-100 g
Whipped cream – 250 g

How to make Queen Victoria sponge cake (step by step recipe with photos)

Beat softened butter with granulated sugar using a mixer. The mass should lighten and become fluffy.

Beat in the eggs, one at a time, thoroughly beating the mixture after each until smooth.

When all the eggs are beaten in, you will see that the mixture has become grainy, this is normal, do not be alarmed.

Pour in vanilla extract (1 tsp) and add the zest of one lemon.

Place flour in a separate cup and add baking powder.

Stir with a whisk (so that the baking powder is properly distributed in the flour).

Add flour to the bowl with the dough in small portions, as if lifting the dough up with a spatula.

The dough should be thick, like in my photo. If yours is more liquid, you can add a couple of tablespoons of flour.

In a baking dish (mine is 18 cm in diameter), place a circle of parchment on the bottom so that the finished sponge cake slides out better. The sides need to be lubricated with nothing so that during baking the dough does not slide down the slippery pan, but rises evenly.

Since the dough is thick, use a silicone spatula to help it spread evenly.

Place the pan with the dough in the oven, which is preheated to 180 C. The biscuit is baked for 20 -25 minutes. Depending on your oven, if yours is a beast of power, it will probably take no more than 20 minutes. The oven should not be opened for the first 15 minutes so that the airy dough does not fall off.

You can check the readiness of the cake using a wooden stick inserted into the center of the sponge cake; it should come out dry, without sticking wet crumbs.

After the biscuit has cooled slightly, wrap it in cling film and put it in a cool place. This method will help the biscuit to absorb moisture and become juicier.

This is what the back of the biscuit looks like. Looking ahead, I will say that the sponge cake turns out so moist that it does not require soaking.

Before assembling, cut off the top of the biscuit; it can be used for preparing desserts in cups.

This photo shows the porous and delicate structure of the biscuit. Despite the airiness, the crumb has elasticity, so it will behave well in a multi-tiered cake.

The biscuit base of the dessert is successfully complemented by strawberry confiture and whipped cream.

Strawberry confiture for Queen Victoria sponge cake

I told you how to prepare this delicate strawberry layer in (you can follow the link to see step-by-step photos of the process). Here I will also briefly describe the process: you need to heat 100 g of strawberries mixed with 1 tbsp in a saucepan. l. granulated sugar. Stirring, bring to a boil and pour in the starch mixture (to do this, mix 1 teaspoon of cornstarch and 2-3 tablespoons of cold water in a separate glass). After adding the starch, boil the mixture for another 2 minutes and turn off the heat.

Cut the Queen Victoria sponge cake into two layers. Place the first one on a dessert plate, then add the strawberry jam (which should have cooled by this time). There should be a distance of 2 cm to the edges of the biscuit.

Whipped cream for Queen Victoria sponge cakes

I described in detail how to prepare such a cream in order not to overload this article with photographs (of which there were a lot anyway). If you don’t have time to follow the links, I’ll briefly describe the process here. Place cold heavy cream (at least 33%) in a deep bowl and start beating with a mixer at low speed. Having achieved soft peaks, add powdered sugar and beat further until the cream becomes thick and fluffy. Be careful: cream can easily turn into butter. Therefore, it is better not to use very powerful food processors; a hand mixer and 10 minutes of beating is enough.

So, the whipped cream is ready, let's continue assembling the cake. Place 3-4 generous tablespoons of cream on top of the strawberry preserves, then top with the top sponge cake layer.

The classic version of this dessert involves sprinkling with powdered sugar. But, since I had extra whipped cream, I decided to decorate the top of the sponge cake with cream, jam and fresh strawberries. It turned out very tasty!

A nice feature of this dessert is that it remains juicy and tasty for a couple of days when stored in the refrigerator. I liked the sponge cake because simple and affordable ingredients produce such a rich taste: creamy, with a light lemon note, with a delicate, porous structure.

Surely you noticed that for the recipe flour, sugar and butter are taken in equal proportions? Even here the British desire for accuracy can be seen! What else can you say about the taste of the biscuit? It is completely self-sufficient without creams, jams or impregnations! Can be served as a stand-alone dessert. If you decide to make a full-fledged cake based on these biscuits, it is better to soak the cakes with syrup (heat 6 tablespoons of water with 4 tablespoons of sugar and cool, then soak.) Otherwise, it will take all the moisture from the cream, it will disappear from layers, and the top cake may crack.

I’ll show you another cut of a truly royal dessert.

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INGREDIENTS

For Queen Victoria sponge cake: butter 250 g
sugar 250 g
flour 250 g
baking powder 8 g
chicken eggs 4 pcs.
lemon zest 2 tbsp.
for strawberry cheesecake: curd cheese 250 g
sugar 94 g
corn starch 9 g
chicken eggs 0.5 pcs.
cream 33-35% 43 g
strawberry puree 65 g
for strawberry marmalade: strawberry puree 380 g
agar-agar 3.2 g
sugar 100 g
for syrup for soaking cakes: sugar 50 g
water 50 g
lemon 1 pc.
for cream cheese cream: curd cheese 600 g
cream 33-35% 120 g
powdered sugar 85 g

STEP-BY-STEP COOKING RECIPE

First of all, let's prepare the Queen Victoria sponge cake. Preheat the oven to 190 degrees. Mix room temperature butter and sugar in a mixer bowl. I kneaded the dough in a stand mixer using a paddle attachment with a flexible edge. If you have a hand mixer, beat with whisks. So, beat the butter and sugar for 5-7 minutes. It should noticeably turn white and increase in volume. The sugar will not dissolve completely - this is normal. Then we begin to introduce the eggs. One by one. It is important. And after each egg, beat the mixture very thoroughly for at least 5 minutes.

Combine the flour with baking powder, mix with a whisk and begin adding it to the dough in parts, sifting through a sieve. While the dough is mixing, wash the lemon and remove the zest from it. Add to the dough

Finally knead the dough - it will be quite thick (essentially it is a cake dough). Grease baking pans (I have two detachable ones, 18 cm in diameter) with a small amount of cold butter, sprinkle with flour, distribute, shake off excess (“French shirt”). Place 1/2 of the dough in each mold. If there is only one mold, then we bake gradually - first one cake (cool the mold), then the second. I bake both cakes at the same time

You need to bake for 30-35 minutes. It is important not to dry out this biscuit. As soon as it starts to turn golden, check readiness with a dry toothpick test every 5 minutes. It comes out dry - take it out. The beauty of this sponge cake is that it almost never forms a dome. Place the biscuit pan on a wire rack and cool for 5-10 minutes. Then we turn the mold with the biscuit over - it should literally jump out of the mold (if you didn’t forget to make a “French shirt”). Cool it without the mold also on a wire rack. Until completely cooled. Then wrap in film and place in the refrigerator for at least 3 hours

Let's make strawberry cheesecake. You will also need an 18 cm springform pan. Keep in mind that since we are only preparing the cheesecake layer, it will be difficult to remove a perfectly smooth cheesecake from the pan. Use only a springform pan and preferably a high-quality one. Even if the “crust” of the cheesecake breaks, it’s okay, it will go inside the cake and these flaws will be completely unnoticeable. Preheat the oven to 170 degrees. First you need to defrost the strawberries, do not drain the juice. Some of the strawberries will go into our cheesecake, and some will go into marmalade. In total you need 450 g of strawberries. Puree the strawberries in a blender until puree

Place curd cheese (the most ideal option is Philadelphia, of course, I used Almette), sugar and starch in a mixer bowl. It is important to take corn starch and no other starch. Mix all ingredients at low mixer speed. Do not beat! Add half the egg and mix again until combined.

Add cream and stir. You need to mix just enough so that the end result is a completely smooth, homogeneous glossy mass. Add strawberry puree to it. Mix. The cheesecake mixture is ready. Before baking, you need to prepare a baking dish. To do this, carefully wrap the springform pan with several layers of thick foil. We don’t lubricate the mold with anything, we pour all our mass into it. Place the pan with the cheesecake in a larger diameter refractory pan and fill it with boiling water so that its level reaches at least 1/2 the level of the cheesecake. Bake for about 1 hour. It may take a little longer. How to determine the readiness of cheesecake? The edges have already set, and the middle is shaking. Don't be afraid to check it after an hour of baking. Cool the finished cheesecake on a wire rack until completely cooled and place it in the refrigerator overnight directly in the pan (the foil can be removed).

Let's prepare strawberry marmalade. The photo shows that my layer of marmalade is very thin - literally 3-4 mm. I poured it onto a silicone baking sheet and then cut out circles of the required diameter using cutouts. I advise you to cover the rings with a diameter of 18 cm with cling film and pour the marmalade directly into them - this way the layer will be thicker and there will be less waste. In step 5 we prepared the strawberry puree. 65 g went into the cheesecake, another 380 g will be needed for the marmalade. Place the saucepan with the puree on the stove and bring to a boil. Mix sugar with agar and pour in a thin stream into the boiling puree. Cook, stirring with a whisk, for 2 minutes. Next, pour the still hot marmalade either onto a silicone baking sheet or (best of all) into 18 cm metal rings covered with cling film. After about an hour, the marmalade should harden. To stabilize, place the marmalade in the refrigerator overnight

DAY 2 Prepare syrup for impregnation. I recommend soaking the cakes, this will make them even richer. Combine sugar, water and lemon juice in a saucepan and bring to a boil. Cool the syrup

Prepare cream cheese cream. It is much lighter than my favorite cream (cheese + butter), and this cream has an amazing white color. Whip very cold cream until stiff peaks form. Combine the cream cheese, whipped cream and powdered sugar and beat very thoroughly. The cream is ready!

Assembling the cake. To do this, cut both cakes in half - you get 4 identical cakes. Place the first cake on the base and brush it with a silicone brush with a small amount of syrup. Next, we pipe the cream in a spiral (I have a round nozzle 5 mm in diameter). From a layer of marmalade, cut out 18 cm of two identical marmalade “cakes”. Place the first marmalade layer on top of the cream