Bake a Royal Cake

The majestic Victoria Sponge. A cake popularised in Queen Victoria’s reign and is still a classic today. Why not whip up this much-loved classic at home to kick off the Jubilee celebrations and put a smile on your face this March.

Believed to be one of the favourites enjoyed by the Queen as part of her Afternoon Tea, this royal cake always delivers on flavour and simplicity.

Although there are subtle variations between the fiercely guarded Women’s Institute version or the recipe used by Her Majesty’s Royal Chefs, for instance, the WI fill simply with raspberry jam, whilst the Queen prefers to add buttercream, (I’ve made both and they are equally delicious), each one is tried and tested and produces perfect results every time, so it’s a great bake for beginners.

Here are my own top tips for success, as well as both recipes for you to try.

Tin’s

Don’t be tempted to use a different size tin. The baking time is calculated for both recipes with an 8-inch tin; using a different size will result in an over or under baked cake. 

Eggs

Whichever method you use would find the best eggs you can lay your hands on. For example, duck eggs provide a greater rise than hens eggs but the fresher the eggs, the better the cake.

Over mixing

If using a handheld or stand mixer, always add the flour by hand. This prevents over mixing and will guarantee a much lighter result. 

Storing your cake

Never refrigerate a Victoria Sponge; the high butter content will harden as the butter solidifies in the fridge, although it barely lasts a day in our house!

Try the WI recipe or if you prefer buttercream in your cake, opt for the Royal recipe, either one you choose – enjoy with a cup of tea and your feet up.

Failing that, visit one of the wonderful cake shops across the Yorkshire Coast instead!

By Freya, lover of food and family days out x

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