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Queen Victoria Sponge Cake

Named after royalty, this Queen Victoria sponge is nothing short of regal.

Taking the classic to new levels by adding pastry cream and buttercream to the traditional jam filling. 

Photo by 515 Photo Co.

Serves 8-10

Mis en Place

Sponge Cake

200 g. Unsalted butter, softened

200 g. Granulated sugar

4 Eggs, room temperature

200 g. All purpose flour

15g Baking powder

Swiss Meringue Buttercream

150g. Egg white

200 g. Granulated sugar

454 g Unsalted butter, cubed

1 Tsp. Vanilla Bean Paste or Extract

Food colouring if desired

Pastry Cream

500 g. Whole milk

120 g. Egg yolk

120 g. Granulated sugar

35 g. Cornstarch/ All Purpose Flour

1 Tsp. Vanilla Bean Paste or Extract

Jam or Preserve, of your choice

*Berry flavours are most traditional

Icing /powdered sugar



Step 1

Prepare Sponge Cake

Preheat oven to 350 F.

Butter and parchment line 2- 6" round cake pans.

In the bowl of a stand mixer, beat butter and sugar until light and fluffy.

Add the eggs one at a time.

Add flour and baking powder in two additions.

Divide batter between two cake pans.

Bake for roughly 25 minutes, until well risen and golden.

Set aside to cool.

Step 2

Prepare Pastry Cream

In a medium mixing bowl, whisk together egg yolks, sugar, starch of choice and vanilla paste/extract.

 In a medium saucepan heat milk until it comes to a gentle simmer.

 Slowly pour hot milk into your mixing bowl while whisking to ensure no curdling occurs.

 Pour your hot mixture back into the saucepan and return to medium heat.

 Using a whisk continually whisk mixture until it starts to come to a simmer and thickens.

 Once it starts to boil, continue to whisk for 1 minute to cook out the taste of starch.

 Strain the mixture through a fine mesh sieve into a clean bowl so that it is smooth and zest/lump free.

Place plastic wrap onto the surface and chill until cool.

Step 3

Prepare Buttercream

In the bowl that fits on a stand mixer combine egg whites and sugar.

Place bowl over a saucepan with boiling water to create a bain-marie.

Whisk mixture until slightly warm and sugar has fully dissolved.

Place bowl on stand mixer with whisk attachment and whip meringue to white glossy peaks and slightly cool.

Add butter slowly until fully incorporated.

Whip on high speed until light and fluffy.

Step 4


Place buttercream in a piping bag fitted with an open star tip.

Place first layer of cake on a plate, and using the piping bag pipe a border around the perimeter of the layer.

On top of that layer add another.

Chill in the fridge until border is firm.

Spoon chilled pastry cream into the centre and spread until smooth.

Spoon jam onto the pastry cream layer and spread smooth.

Place the other cake half on top.

Dust the top lightly with icing sugar and serve.

*Traditionally the cake is left dusted with icing sugar.

Details like shown can be added such as Jordan almonds, edible flowers, fresh fruit, ribbon and gold leaf.

Be Creative.



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