duch*ess of Cornwall shares her Victoria Sponge recipe (2024)

FAQs

What is the difference between a sponge cake and a Victoria Sponge? ›

The way Queen Victoria would have enjoyed her cake was what we have come to recognise as the definitive Victoria sponge cake today. That is, two sponge cakes which are filled with cream and jam then dusted on top with sugar. This explains how the cake is also often referred to as a Victoria sandwich cake.

The cake's name should really be The Royal Victoria Sponge, as its name harks back to Queen Victoria herself, who was said to enjoy a slice of the delicious cake with her traditional English afternoon tea.

The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.

A joconde is a close relative of a Genoise sponge, the major difference being the inclusion of ground nuts (usually almonds). It is probably best known for its use in an Opera gateau. A dacquoise is ostensibly a meringue with nuts added (usually hazelnuts and almonds) and occasionally a little cornflour.

Make sure that all of the ingredients are at room temperature so that they combine easily. Cold ingredients can lead to a dense and heavy cake.

The Victorian is usually regarded as the healthier, lighter of the two, but I believe this is mostly due to the Génoise usually being rendered as a layer cake with a lavish buttercream filling, though if I remember right it can also be used as a base for madeleines and ladyfingers.

It is widely thought that this sponge cake sandwiched together with raspberry jam and dusted on the top with caster sugar was the Queen's favourite. Originally, the Victoria Sponge may have started in the nursery. In the early Victorian period, afternoon tea consisted of seed cake and fruit cake.

My cake has sunk in the middle.

There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

Oil Cake. Oil cakes follow the same principles as butter cakes, but use oil as the source of fat. Because oil is liquid at room temperature, oil cake recipes skip the step of creaming the fat and sugar; usually the oil is incorporated into the wet ingredients, which are whisked or folded into the dry ingredients.

Chiffon cake is a type of sponge cake that is characterized by its light and soft texture. Unlike traditional sponge cakes, which are made with or without butter, chiffon cakes are always made with oil. This gives them a tender, moist crumb and makes them lighter and more delicate than other types of cake.

Which sponge cake lasts the longest? ›

An oil-based cake sponge recipe will remain moist for longer than a butter-based sponge. This is because oil is liquid at room temperature and has a higher fat content than butter which helps lock in moisture. Our signature Hero Sponge recipe can remain moist for up to 7 days, and even longer.

Sponge cake comes in many forms, with angel food cake being the most well-known in America. Basically, a sponge is a cake made very light by whipping the egg and carefully folding in the flour mixture.

Since they both rely on beaten eggs to make them light as a feather, they're similar. But if you closely compare sponge cake vs. angel food cake, you'll realize that sponge cakes are richer than angel food cakes because they contain egg yolks and whipped whites.

It is widely thought that this sponge cake sandwiched together with raspberry jam and dusted on the top with caster sugar was the Queen's favourite. Originally, the Victoria Sponge may have started in the nursery. In the early Victorian period, afternoon tea consisted of seed cake and fruit cake.