A light and fluffy sponge cake with a buttercream and jam filling. One of my favourite easy bake cakes that is versatile for any occasion.
The original Victoria sponge cake was one of the first cakes to have been made using eggs as a raising agent, usually they would have used yeast to leaven a cake as in bread recipes.
Bakers only began using eggs as a raising agent in the mid 18th century. The creation of Baking powder in 1843 is when we begin seeing soft sponge cakes, Alfred Bird, the English manufacturer, enabled us to start baking Victoria sponge cake, and the use of butter to those recipes led to the Victorian Sponge cake as we now know it.
The Victoria sponge cake would have been sandwiched with jam in the middle, but I do like to use home made jam and buttercream filling or cream, just a little more indulgent.
Keep in an airtight container and eat within 2 days.
I hope you enjoy making your own Victoria sponge cake and making any changes to make it your own personal favourite cake with different flavours and decoration.
Have fun baking and Bon appetite.