Afternoon Tea for Two: Victoria Sponge Slices

I think a Victoria sponge cake is about as British as it gets with cake – so much that my work lunch buddy even labeled it ‘boring’ when I mentioned that my friend Mark requested one as his birthday cake two years ago. It’s a pretty straight forward affair really – two round sponges, sandwiched together with jam and something creamy (I’ve used whipped cream before as well) and dusted with a bit of icing sugar.

But it’s still tasty – I don’t think anyone turned a slice down when we had this at Mark’s post-hangover birthday coffee. This small scale version is a bit different in that it doesn’t use eggs in the sponge (because I hate having half an egg left over) and is presented as sandwich style slices rather than a round cake. I also stuffed some fresh berries into the jam (because tasty!), but it still works just as well without them.

Victoria Sponge Slices
(Sponge based on this recipe.)

For the sponge
25g (9 1/2 tsp) flour
1/2 tsp baking powder
35g (5 1/2 tsp) condensed milk
10g (2 tsp) butter, melted
Drop of almond or vanilla extract
3 tsp water

For the buttercream
10g (2tsp) butter
15g (1 1/2 tbsp + a tsp) icing sugar

For the jam layer
10g (1 tbsp) jam
4-5 raspberries

Make the sponge:
1. Preheat oven to 180°C. In a bowl, mix flour and baking powder.
2. Add condensed milk, melted butter, almond extract and water to the flour mix. Beat well.
3. Pour dough into a greased and floured mini loaf pan (mine is 14.5×7.5cm or 5 3/4×3 in).
4. Bake for 15 minutes until golden and springy to the touch.
5. Leave the cake in the pan for about a minute, then remove and let it cool on a wire rack.

Make the buttercream:
1. Beat the butter until creamy. Slowly beat in icing sugar.

Make the jam layer:
1. Heat jam in microwave for a few seconds and stir.
2. Roughly squash the raspberries and mix into the jam.

To assemble:
1. Trim your sponge into a neat rectangle. Cut it in half vertically, then cut each slice in half horizontally as well.
2. Spread the buttercream onto the two bottom pieces of cake. Top with jam-raspberry mixture.
3. Top with the two left over sponge slices. Dust with icing sugar.

Posted in: Afternoon Tea for Two

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