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
Method
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
Assembly
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.
xx
