Desserts > History of Desserts > Renaissance to 19th Century Desserts > The Rise of Sugar and its Impact on Dessert Making

Victorian Sponge Cake: A Taste of Sugar's Reign

Indulge in a classic Victorian Sponge Cake, a testament to the widespread availability of sugar in the 19th century. This light and airy cake, filled with jam and whipped cream, was a staple in Victorian tea rooms and households, reflecting the era's love for refined sweetness.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
8
Ingredients
  • 225 g Self-Raising Flour
  • 225 g Caster Sugar
  • 225 g Unsalted Butter, softened
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 4 tbsp Raspberry Jam
  • 300 ml Double Cream
  • 1 tbsp Icing Sugar, for dusting

Preparing the Cake Batter

Preheat oven to 180°C (350°F). Grease and flour two 20cm round cake tins. In a large bowl, cream together the butter and caster sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling. Stir in the vanilla extract. Gently fold in the remaining flour until just combined.

Baking the Cakes

Divide the batter evenly between the prepared cake tins. Bake for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for a few minutes before inverting them onto a wire rack to cool completely.

Making the Filling

While the cakes are cooling, whip the double cream until soft peaks form. Be careful not to overwhip. Once the cakes are completely cool, spread the raspberry jam over one of the cake layers. Top with the whipped cream. Place the other cake layer on top of the cream.

Finishing the Cake

Dust the top of the cake with icing sugar before serving. Cut into slices and enjoy with a cup of tea.

Nutrition Facts Estimated per 100g of product

Calories: 350-400 kcal Carbohydrates: 45-55g Protein: 4-5g Fat: 18-22g Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

This cake is relatively high in sugar and fat. Individuals with diabetes, heart disease, or those watching their weight should consume it in moderation. The cream provides some calcium, and the raspberry jam contains some antioxidants. This cake is not suitable for those with gluten or dairy sensitivities unless modifications are made to the recipe.

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FAQ

  • Can I use a different type of jam?

    Yes, any type of jam can be used, such as strawberry, apricot, or blackberry.
  • Can I make this cake gluten-free?

    Yes, substitute the self-raising flour with a gluten-free self-raising flour blend.
  • How do I store the cake?

    Store the cake in an airtight container in the refrigerator for up to 3 days. It is best served fresh.