Dish

Victoria Sponge

Victoria sponge is made with flour, sugar, butter, and eggs. The cake is typically filled with jam and whipped cream and dusted with powdered sugar. Victoria sponge has a light, fluffy texture and a delicate flavor.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine

Dessert› Cake

Origins and history

Victoria sponge was named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea. It has been a popular dessert in British cuisine since the 19th century.

Dietary considerations

Victoria sponge is not suitable for those with gluten or dairy allergies. It is also high in calories and sugar, so it should be consumed in moderation.

Variations

There are many variations of Victoria sponge, including chocolate Victoria sponge, lemon Victoria sponge, and raspberry Victoria sponge. Some recipes may also include additional ingredients such as nuts or dried fruit.

Presentation and garnishing

Victoria sponge can be presented in a variety of ways, including sliced or whole. It can be garnished with fresh fruit or powdered sugar.

Tips & Tricks

To ensure that your Victoria sponge is light and fluffy, be sure to cream the butter and sugar together until light and fluffy. Also, be sure to add the eggs one at a time, mixing well after each addition. Finally, be sure to sift the flour before adding it to the batter to ensure a smooth texture.