Victoria Sponge, also called Victoria Sandwich, is a British dessert named after Queen Victoria who reported enjoying this cake with afternoon tea. It is a dense sponge cake filled with jam and cream and dusted with powdered sugar. Modern versions often include buttercream or whipped cream.
This 1940s version is simple and has only four ingredients. It has a lovely light vanilla flavor. It’s sweet without being overly sweet and the whipped cream and jam adds moistness to the cake and a delicate sweetness. The fresh berries adds a tartness which balances the sweet. Though it’s a heavier cake, it’s absolutely delicious and goes great with a cup of tea!
I love old recipes so I was delighted when I stumbled upon the recipe for this 1940s Victoria Sponge from Real Vintage Dolls House ! I knew I had to try it out!
Let’s get started!
Here’s our ingredients all measured out.
Break eggs into bowl and whisk.
Add sugar slowly as you whisk.
Place bowl over a pot of warm water (double boiler).
Whisk until lemony, creamy and fluffy looking.
Sift in flour and baking powder. I forgot about sifting, so we just added it to the egg mixture. Fold gently. We poured in half the flour, folded it in and then added the remaining flour. Fold gently.
Grease baking pan with butter or lard. I added a piece of parchment on the bottom because I know this cake pan likes to stick. Pour batter in. You can divide between two pans or cook in one pan then slice in half. We are using just one pan.
Ready for the oven!
Bake at gas mark 7 for 10 to 12 minutes. In today’s oven – bake at 350F for 15 to 20 minutes or until lightly golden and toothpick inserted in centre comes out clean.
I’m so excited! It looks so good! Cool 5 minutes.
What a cute cake!! Now that it’s out the pan, let it cool completely!
Once cool, it’s time to fill it! Slice in half. Place bottom on a serving plate. Spread with jam. I am using homemade strawberry-rhubarb jam. Then add whipped cream and top with cake.
Sprinkle with icing sugar (powdered sugar).
Top with whipped cream and berries before serving.
So yummy!
Victoria Sponge from the 1940s
3oz flour
2oz sugar
1 tsp baking powder
3 eggs – fresh or reconstituted
Jam
Break eggs into bowl and whisk. Add sugar. Place bowl over a pot of warm water (double boiler) and whisk until lemony and fluffy looking. Sift in flour and baking powder. Fold gently.
Grease baking pan with butter or lard. Pour batter in. You can divide between two pans or cook in one pan then slice in half layer. Bake at gas mark 7 for 10 to 12 minutes. In today’s oven – bake at 350F for 15 to 20 minutes or until lightly golden and toothpick inserted in centre comes out clean.
Let cool slightly before removing from pan. Remove from pan and let cool completely.
To serve – place cake on serving platter. Spread jam over top, spread whipped cream over the jam layer and place other cake over top. Sprinkle with powdered sugar. Top with whipped cream and fruit.
I decided to try this 1940s cake, just in time for my birthday! I was definitely happy with how it turned out, and so was my daughter who helped me!
