The Queen of Victoria (Sponges!)

A couple of weeks ago it was my Nanna's birthday (Happy birthday Nanna!) and naturally the role of cake-maker was fell to yours truly!

I decided to have a(nother!) try at a classic vanilla sponge cake, partly because I am a sucker for punishment and also because I had some strawberries and cream in the fridge... sometimes my own logic baffles me!

I have made sponge cakes in the past but have never been truly happy with the results, they have never seemed quite light enough or haven't risen to my liking. However, as luck would have it I stumbled across a recipe from Women's Weekly Online of all places and it was an absolute winner! Other recipes I had found called for almost a dozen eggs, were time consuming and very fiddly. Not this one! It was quick, simple and turned out the most delicious light and fluffy cake! Add some jam, strawberries and cream to the mix and you have a recipe for the perfect afternoon tea treat or birthday surprise!

Classic Victoria Sponge Cake

Recipe adapted from The Australian Women's Weekly


2 tsp plain flour
1/2 tsp bicarb soda
1 tsp cream of tartar
Cornflour
4 eggs, at room temperature
3/4 cup (165g) caster sugar
1/2 tsp vanilla essence


Preheat oven to 190°C (170°C fan-forced) and grease two 20cm round cake tins with spray oil. Line the bottom and sides of each tin with baking paper. 

In a one cup measuring cup place the flour, bicarb soda and cream of tartar. Fill the remainder of the cup with cornflour (so you have a total of 1 cup of dry ingredients!) 

In an electric mixer whisk the eggs and sugar for 10min. It will become incredibly aerated,creamy looking and at least doubled in volume. Add the vanilla and beat for a further minute.

Fold the dry ingredients into the egg mixture, being careful not to knock the air from the mixture, until smooth.

Divide the mixture between the two prepared cake tins and bake for approximately 20 minutes or until sponge springs back when touched. 

 Place baking paper on wire cake racks to cover and turn the sponges onto the wire racks but don't  lift off the cake tin!  (this will allow the resulting trapped steam to keep the cake moist!). Leave the  sponges to cool completely.   


Once cooled, decorate the sponges as desired with cream, jam, fruit, whatever tickles your fancy!