The sponge cake might be traced back as early as the 15th century. The term comes from the sponge-like openness of the crumb and is allegedly one of the first types of cake to be made without yeast.
The first mention of sponge cake comes from a 1615 recipe book by English author Gervase Markham, called The English Huswife. It was closer to sponge biscuit, called Ladyfingers or ‘boudoir biscuits’.
So, why is it called Victoria sponge, aka. Victoria sandwich cake?
Blame it on Anna, the Duchess of Bedford (1788-1861).
The Duchess was one of Queen Victoria’s ladies-in-waiting and is credited to be the creator of afternoon tea. As the noon meal had become skimpier, the Duchess suffered from “a sinking feeling” at about four o’clock in the afternoon. The Duchess would invite friends to join her for an additional afternoon meal at five o’clock in her rooms at Belvoir Castle. The menu centered around small cakes, bread and butter sandwiches, assorted sweets, and tea. This summer practice proved so popular that soon it was picked up by other social hostesses.
Queen Victoria adopted the new craze for tea parties. Food historian Dr. Alysa Levene wrote in her 2016 book Cake: A Slice of History that the Queen was particularly fond of this delicious sponge cake and enjoyed having a slice with her afternoon tea.
Queen Victoria had a sweet tooth, indeed, but what reigned supreme on her table was the simple and airy sponge cake. After her husband, Prince Albert died in 1861, Queen Victoria spent time in retreat at her residence at Osborne House on the Isle of Wight. It was there that the Victoria Sponge Cake was named after its royal patron.
The way Queen Victoria would have enjoyed her cake was two sponge cakes filled with cream and jam then dusted on top with sugar.
Victoria sponge recipe
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- drop vanilla extract
- half a 340g jar good-quality strawberry jam
- icing sugar, to decorate
Method
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract.
- Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving.
Sources:
https://www.bbcgoodfood.com/recipes/classic-victoria-sandwich-recipe