How to make an old fashion Victoria sponge, using everyday ingredients that you probably already own

Teresa And Glenn

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10 Videos (26m)
    • The Victoria sponge cake back story

      1:44
    • Ingredients and Equipment for a Victoria sponge can

      3:50
    • Traditional Victoria sponge recipe, part 1

      2:17
    • Traditional Victoria sponge recipe, part 2

      2:36
    • Traditional Victoria sponge recipe, part 3

      1:14
    • Traditional Victoria sponge recipe, part 4

      3:43
    • Traditional Victoria sponge recipe, part 5

      2:40
    • Baking your Traditional Victoria sponge cake

      2:24
    • Making your Victoria sponge sandwich

      4:50
    • Full Victoria sponge cake recipe text

      1:01

About This Class

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In today’s lesson, we shall be baking a true English classic – Victoria Sponge. No. prizes for guessing who this was named after!

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This was very popular in the reign of Queen Victoria in the 18th – 19th century. Apparently, it was one of her favourite cakes and was given her name in the late 19th century while she stayed in her favourite place – Osborne House in the lovely Isle of Wight.

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Victoria Sponge consists of two round sponge cakes that are sandwiched together with raspberry jam. It’s quite usual to also have cream in the sandwich but some food historians have debated whether a Victoria sponge is authentic if it contains cream as it should only contain jam and raspberry jam too! You use a jam you enjoy.

Although respectful of all things history, Glenn and I much prefer a full cream, thick jam filling! But then we would!! One of the important features of making a truly light and soft Victoria sponge is the introduction of air throughout each stage of the method. We’ll show and discuss this as we go along.

We hope you enjoy this afternoon’s class but above all else – “Have Fun!!” We did!!

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