Chocolate Victoria Sponge
The perfect summer afternoon tea cake…the Victoria Sponge. This cake is incredibly easy to make with delicious results every time. So named as Queen Victoria enjoyed a slice of this type of cake with her afternoon tea. We slightly changed the traditional recipe for the chocolate lovers out there, our Chocolate Victoria Sponge.
Ingredients:
The Cake:
4 Eggs
200g Silver Spoon® Caster Sugar
200g Butter
200g Neills® Self Raising Flour
25g Good Quality Cocoa Powder
25g Good Quality Cocoa Powder
2tbsp Milk
1tsp Baking Powder
1tsp Nielsen Massey Chocolate Flavouring (optional)
1tsp Nielsen Massey Chocolate Flavouring (optional)
The Filling:
2tbsp Good Quality Cocoa Powder
50g Butter
150g Silver Spoon® Icing Sugar
0.5tsp Nielsen Massey Chocolate Flavouring (optional)Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Joseph Joseph Nest9 Bowls
Pyrex Bowl
Pyrex Springform Cake Tin
Food Mixer (Recommended Bosch MUM46A1)
Joseph Joseph Nest9 Bowls
Pyrex Bowl
Pyrex Springform Cake Tin
The How-To:
Preheat oven to 180c.
The next step is quite unusual when making a cake but is essential for the perfect Victoria sponge. Weigh the 4 eggs. These normally come to around 200g. It is highly recommended that you then use the same weight for each the caster sugar, butter and flour. For example if the 4 eggs weigh 210g then use 210g of caster sugar, 210g of butter and 210g of flour in the recipe.
Allow the ingredients to come to room temperature, especially the butter. Add the butter and caster sugar into a large bowl and mix this together with a wooden spoon or spatula until it comes together.
Add the 4 eggs and milk to the bowl and sieve in the flour, cocoa powder and baking powder.
Slowly begin to fold all the ingredients together until you form a smooth cake batter, no need to use an electric mixer, a wooden spoon is quite sufficient.
Fold in the chocolate flavouring if you choose to use it.
Fold in the chocolate flavouring if you choose to use it.
Pour this cake batter into two 20cm cake tins already greased and lined.
Place on the centre shelf of the oven and bake for 20 mins or until a skewer inserted comes out clean.
Allow to cool for 10 mins in the cake tins before turning out onto a cooling rack to cool completely.
Once cool they are ready to fill.
To make the filling ensure the butter is at room temperature as this will make it a lot easier to mix. Add the butter to a mixing bowl and mix with a mixer or spatula until it becomes creamy.
Sieve the icing sugar and cocoa powder into the bowl. Using a wooden spoon or spatula slowly combine the icing sugar with the butter. Add the chocolate flavouring (optional) and mix well.
The filling should be quite thick, this stops the cake halves sliding around when you try and slice the cake. If it is too dry and not coming together add 1tsp of milk at a time until the desired consistency is reached.
Spread the cream filling on the bottom half of the cake. Place on the top half of the cake and dust with icing sugar or cocoa powder to finish off.
You’re Done!
Oh wow, one of my favorites. Yummy. Thanks for sharing this recipe.
Simon
Just made this sponge I think it’s quite a dense mix I haven’t tried it yet will let you know what I think of the taste later,
It does seem it but comes out perfect for us every time. If the mixture really seems too dense then try adding two tbsp of milk to the batter mix. Lots of variables such as temperature of the butter, eggs etc can make the mixture seem more dense. Hope you like!
Is the 180°c fan or non fan oven temperature please?