The traditional Victorian sponge cake is a timeless treat that never goes out of style. But, who says you can’t put a modern spin on this classic dessert? In this article, we’ll be exploring 18 innovative and delicious twists on the classic Victoria sponge cake recipe. From sweet and fruity combinations to savory and sophisticated flavors, we’ve got something for every taste bud.
Whether you’re a fan of bold flavors or subtle nuances, these recipes are sure to inspire your baking skills and satisfy your cravings. So, without further ado, let’s dive into the world of Victorian sponge cakes with a twist!
Traditional Victorian Sponge Cake with Strawberry Jam
A classic British dessert that’s both elegant and delicious, this Victoria sponge cake is a staple of English tea parties and gatherings. Its light, fluffy texture and sweet strawberry jam filling make it a crowd-pleaser.
Ingredients:
– 2 cups (250g) cake flour
– 1 cup (200g) granulated sugar
– 4 large egg whites
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– Strawberry jam, for serving
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and line two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together egg whites until frothy. Add milk and whisk until stiff peaks form.
4. Gradually add dry ingredients to egg mixture and mix until smooth.
5. Divide batter evenly between prepared pans and bake for 20-25 minutes or until golden brown.
6. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
7. Sandwich strawberry jam between two cake layers and serve.
Cooking Time: 40-50 minutes
Lemon and Elderflower Victorian Sponge
Elevate your baking game with this classic Victorian sponge infused with the brightness of lemon and the subtle charm of elderflower.
Ingredients:
– 3 large egg whites
– 1 cup (200g) caster sugar
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) freshly squeezed lemon juice
– 2 tablespoons elderflower syrup (or to taste)
– Unsalted butter, melted
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and line a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together egg whites and sugar until stiff peaks form.
3. Sift in flour and salt; gently fold until no streaks remain.
4. Add lemon juice and elderflower syrup; gently fold until well combined.
5. Pour the mixture into the prepared pan and smooth the top.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Chocolate-Dipped Victorian Sponge Cake
Experience the charm of Victorian-era baking with this elegant chocolate-dipped sponge cake. A delicate genoise cake soaked in a sweet syrup and paired with rich, velvety chocolate makes for an unforgettable treat.
Ingredients:
– 3 large eggs
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) unsalted butter, softened
– 1 cup (250g) dark chocolate chips or chopped dark chocolate
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans and line with parchment paper.
2. Whisk together eggs, sugar, flour, and salt in a large bowl.
3. In a separate bowl, whisk together milk and softened butter.
4. Fold the wet ingredients into the dry ingredients until smooth.
5. Divide the batter evenly between the prepared pans and bake for 18-20 minutes or until golden brown.
6. Allow cakes to cool completely before soaking with sweet syrup (1:1 sugar:water mixture).
7. Melt chocolate chips in a double boiler or microwave-safe bowl. Dip the top of each cake into the melted chocolate, allowing excess to drip off.
Cooking Time: 18-20 minutes for cakes, additional time for cooling and assembling.
Raspberry and Vanilla Cream Victorian Sponge
This classic British dessert combines the lightness of a sponge cake with the sweetness of vanilla cream and the tartness of fresh raspberries.
Ingredients:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) vegetable oil
– 2 teaspoons pure vanilla extract
– Fresh raspberries, for serving
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together eggs, sugar, flour, baking powder, and salt.
3. In a large bowl, whisk together milk, oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cake to cool completely before slicing and serving with fresh raspberries and whipped cream.
Cooking Time: 25-30 minutes
Earl Grey Tea-Infused Victorian Sponge
This recipe combines the classic British sponge cake with the subtle, bergamot-infused flavor of Earl Grey tea. The result is a moist and airy dessert perfect for afternoon tea or a special occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 2 teaspoons Earl Grey tea leaves
– Unsalted butter, softened
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 7-inch (18cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together milk, eggs, and Earl Grey tea leaves until well combined.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack.
Cooking Time: 25-30 minutes
Orange Blossom Victorian Sponge with Honey Buttercream
Step back into the elegance of a bygone era with this classic sponge cake infused with the sweet, floral essence of orange blossom water. Topped with a rich honey buttercream, every bite is a delightful treat.
Ingredients:
For the cake:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup (60ml) whole milk, at room temperature
– 1/4 cup (15g) unsalted butter, melted
– 2 tablespoons orange blossom water
For the honey buttercream:
– 1 cup (200g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 2 tablespoons honey
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 6-inch (15cm) round cake pans.
2. Whisk together eggs, sugar, baking powder, and salt. Add milk, melted butter, and orange blossom water; whisk until smooth.
3. Divide batter evenly between prepared pans and smooth tops.
4. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
5. For the honey buttercream, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Add honey and vanilla extract; mix well.
6. Assemble the cake by spreading honey buttercream on one layer, then top with the second layer.
Cooking Time: 40-45 minutes
Lavender and Blueberry Victorian Sponge
This classic sponge cake is elevated by the subtle sweetness of lavender and the pop of freshness from blueberries. Perfect for a special occasion or afternoon tea.
Ingredients:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 2 teaspoons dried lavender buds
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons unsalted butter, softened
– 1 cup fresh blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. Whisk together eggs, sugar, and lavender buds until pale and fluffy.
3. In a separate bowl, whisk together flour and salt. Add milk and whisk until smooth.
4. Fold dry ingredients into egg mixture until just combined.
5. Divide batter evenly between prepared pans. Smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Allow cakes to cool in pans for 5 minutes before transferring to wire racks to cool completely.
8. Once cooled, split each cake in half horizontally. Sandwich with blueberries and dust with confectioners’ sugar.
Cooking Time: 25-30 minutes
Victoria Sponge with Fresh Whipped Cream and Blackberries
Experience the quintessential British treat with this simple yet elegant recipe. Moist vanilla sponge cakes sandwiched together with a layer of sweet fresh whipped cream and juicy blackberries make for a delightful dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
– Fresh blackberries, for serving
– Whipped cream (recipe below)
Victoria Sponge Cakes:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and eggs until smooth.
3. Add softened butter and vanilla extract; mix until combined.
4. Divide batter evenly between prepared pans and bake for 18-20 minutes or until golden brown.
Fresh Whipped Cream:
1. In a large bowl, beat heavy cream and granulated sugar until stiff peaks form.
Assembly:
1. Once cakes are cool, place one on top of the other with a layer of whipped cream in between.
2. Top with fresh blackberries and serve immediately.
Cooking Time: 36-40 minutes
Spiced Chai Victorian Sponge Cake
A classic sponge cake infused with the warm spices of chai, perfect for a cozy afternoon treat.
Ingredients:
– 1 ¾ cups (210g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) chai spice mix (or a combination of ground cinnamon, cardamom, ginger, and cloves)
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, milk, and chai spice mix until well combined.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide the batter evenly between the prepared pans and smooth tops.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Coconut and Lime Victorian Sponge
This recipe puts a tropical spin on the traditional Victoria sponge cake by incorporating the bright flavors of coconut and lime. The result is a moist and airy cake that’s perfect for warm weather or any occasion.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/4 cup (60ml) unsweetened coconut milk
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, eggs, coconut milk, lime juice, baking powder, and salt until smooth.
3. Divide batter evenly between prepared pans and smooth tops.
4. Bake for 25-30 minutes or until cakes are golden brown and springy to the touch.
5. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: Approximately 50-60 minutes
Rosewater and Pistachio Victorian Sponge
This elegant sponge cake is infused with the delicate flavors of rosewater and pistachios, making it a perfect dessert for any special occasion. With its light and airy texture, this Victorian-inspired treat will impress your guests with its sophisticated taste.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 4 large egg whites
– 1/2 cup rosewater
– 1/4 cup chopped pistachios
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, beat egg whites until stiff peaks form. Fold in rosewater and pistachios.
4. Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
5. Divide the batter evenly between the prepared pans and smooth tops.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Allow the cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Double-Layered Victorian Sponge with Mascarpone Frosting
This classic dessert is a showstopper at any gathering, with its tender sponge layers and creamy mascarpone frosting. Perfect for special occasions or simply to impress your friends and family.
Ingredients:
For the sponges:
– 1 3/4 cups (210g) cake flour
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large egg whites, at room temperature
For the mascarpone frosting:
– 8 ounces (225g) mascarpone cheese
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 cup (60ml) heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk and egg whites. Add dry ingredients and whisk until smooth.
4. Divide batter evenly between prepared pans and bake for 18-20 minutes or until golden brown.
5. Allow sponges to cool completely on wire racks.
6. Beat mascarpone cheese with sugar and vanilla extract until smooth. Fold in heavy cream until combined.
7. Assemble the cake by spreading a layer of frosting on top of one sponge, then placing the second sponge on top.
Cooking Time: 36-40 minutes
Cherry and Almond Victorian Sponge Cake
This recipe combines the sweetness of cherries with the nutty flavor of almonds, resulting in a moist and airy sponge cake that’s perfect for any occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (30g) unsalted butter, melted
– 1/2 cup (60g) sliced almonds
– 1 cup (120g) pitted cherries, chopped
– 2 teaspoons baking powder
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, milk, and melted butter.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Fold in the sliced almonds and chopped cherries.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack.
Cooking Time: 25-30 minutes
Matcha Green Tea Victorian Sponge
This Japanese-inspired sponge cake is infused with the subtle bitterness of matcha green tea, providing a unique twist on the classic Victoria sponge. Perfect for a warm afternoon, this dessert is sure to impress.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) matcha powder
– 3 large eggs, at room temperature
– 6 tablespoons (30g) unsalted butter, softened
– 2 teaspoons vanilla extract
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, matcha powder, and eggs until smooth.
3. Add softened butter and vanilla extract; mix until well combined.
4. Divide the batter evenly between the prepared pans and smooth tops.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool in pans before sandwiching with whipped cream or fruit preserves.
Cooking Time: 25-30 minutes
Caramelized Banana Victorian Sponge
Elevate your afternoon tea with this decadent and moist sponge cake infused with the sweetness of caramelized bananas.
Ingredients:
– 3 large ripe bananas, sliced
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) unsalted butter, softened
– 4 large eggs, at room temperature
– 1 1/2 cups (190g) all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup (240ml) whole milk, at room temperature
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large skillet, cook the banana slices over medium heat for 5-7 minutes, or until caramelized and golden brown.
3. In a separate bowl, whisk together eggs, sugar, and softened butter until light and fluffy.
4. Add flour, baking powder, and salt to the egg mixture; whisk until just combined.
5. Pour in milk and whisk until smooth.
6. Fold in the caramelized bananas and pour the batter into the prepared pan.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Ginger and Pear Victorian Sponge
This classic sponge cake gets a boost from the warmth of ginger and the sweetness of pears, creating a delightful dessert perfect for special occasions.
Ingredients:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 2 teaspoons ground ginger
– 1/4 teaspoon salt
– 1/2 cup (60g) all-purpose flour
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons unsalted butter, melted
– 2 ripe pears, peeled and diced
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together eggs, sugar, ginger, and salt until light and fluffy.
3. Sift in flour and whisk until just combined.
4. Add milk and melted butter; whisk until smooth.
5. Pour batter into prepared pans and smooth tops.
6. Bake for 20-25 minutes or until cakes are golden brown and spring back when touched.
7. Allow cakes to cool completely before serving with diced pears and a dusting of confectioners’ sugar.
Cooking Time: 20-25 minutes
Black Forest-Inspired Victorian Sponge
Inspired by the iconic Black Forest cake, this Victorian sponge is a delightful twist on the classic dessert. Moist and airy, with a hint of chocolate and cherry flavors, it’s perfect for any occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large eggs, at room temperature
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tablespoon cherry jam or preserves
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 6-inch (15cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together eggs and milk until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Pour in the cherry jam or preserves and gently fold until fully incorporated.
6. Pour batter into prepared pan and smooth top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
9. Dust with confectioners’ sugar, if desired.
Cooking Time: 25-30 minutes
Passionfruit and White Chocolate Victorian Sponge
This delightful sponge cake combines the sweetness of white chocolate with the tanginess of passionfruit, creating a unique and delicious dessert perfect for any occasion. With its moist texture and flavorful filling, this cake is sure to impress.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons (30g) unsalted butter, softened
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup (240ml) whole milk, at room temperature
– 1/2 cup (120g) white chocolate chips
– 1 cup (240ml) passionfruit puree
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, eggs, butter, baking powder, and salt.
3. Add milk and mix until smooth.
4. Melt white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow to cool slightly.
5. Fold passionfruit puree into the cooled white chocolate.
6. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Summary
Get ready to be transported to a bygone era with these 18 classic Victorian sponge cake recipes, each with its own unique twist! From traditional pairings like strawberry jam and fresh whipped cream, to innovative flavor combinations like lemon and elderflower or rosewater and pistachio, there’s something for every taste bud. Whether you’re looking to recreate a vintage favorite or try something new, these classic recipes are sure to impress your friends and family with their moist, fluffy texture and rich flavors.
