If you love a good, simple sponge cake with cream, try this amazing strawberry Victoria Sponge cake! It’s so easy to make, you’ll wonder what took you so long and it’s always a big hit at gatherings!
I love a good sponge cake with a cuppa. I am a “Brit” as they say. But I’m half British and half Greek and while I do like some of the British food, I tend to lean on enjoying Greek food more. Unless we are talking about cakes. I love British cakes.
So, when I find a British dessert that I love, like a Strawberry Victoria Sponge Cake, I must share it. I feel like I would be doing my readers a disservice by not sharing it. This is the best recipe for a Victoria Sponge cake, I promise you. Some people also call it a hot milk sponge cake; it is one of the easiest and tastiest cakes I have ever had.
The Victoria Sponge was the favorite sponge cake of Queen Victoria, and has become a famous British tea-time sponge cake. Victoria Sponges are usually filled with jam, and fresh whipped cream. It can be decorated on the top with some confectioners’ sugar or regular sugar.
This is my mother’s recipe, which came from my Aunt Rita who, by the way is the first one from the family to come to the U.S. It calls for one large round cake pan; however, you can use two instead of cutting cake in half.
note- I recommend using 2 cake tins as sometimes it doesn’t cook evenly and sinks in the middle (it still tastes the same).
We added fresh strawberries and St. Dalfour All Natural Fruit Spread in Strawberry.
Ingredients
- 2 Eggs
- 1 Cup Sugar
- 1 Tsp Baking Powder
- Butter (piece that is size of an egg)
- 1 Cup All Purpose Flour
- 1/2 Cup of hot milk
- 1 Tsp Vanilla Essence
Instructions
- Preheat Oven 325 degrees
- Beat 2 eggs with sugar
- Add sifted flour with baking powder
- Melt the butter in hot milk and add vanilla essence
- Pour it into cake mixture
- Pour mixture into pan(s) (you can use either 2 8 inch pans or 1 9 inch pan and cut cake in half.
- Bake 325 degrees
- Let it cool then cut it in half.
- Add whipped cream and/or jam for filling
For full recipe check below:
Victoria Sponge Cake
Delicious hot milk sponge cake
Ingredients
- 2 Eggs
- 1 Cup Sugar
- 1 Tsp Baking Powder
- Butter (piece that is size of an egg)
- 1 Cup All Purpose Flour
- 1/2 Cup of hot milk
- 1 Tsp Vanilla Essence
Instructions
Preheat Oven 325
Beat 2 eggs with sugar
Add sifted flour with baking powder
Melt the butter in hot milk and add vanilla essence
Pour it into cake mixture and mix and then the pan or pans (look at notes)
Bake 325 degrees
Let it cool then cut it in half.
Add whipped cream and/or jam for filling
Notes
You can use 2 8in cake pans or one 9 inch cake pan and cut cake in half
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If you’re having afternoon tea, Victoria Sponge Cake must be served with tea. My mother taught me how to brew British tea properly and would never allow me to boil water in the microwave, so when I had the chance to try Stash Tea Earl Grey Single-Cup Tea for Keurig K-Cup Brewers, I was reluctant. This is a big “no no” for a Brit. But I figured I could at least give it an honest try.
I am so glad I did because I was totally impressed! If you were to do a taste test and use a tea bag in one cup and the Stash Tea in another, you wouldn’t know the difference! I PROMISE!
