Victoria Sponge Cake — the name sounds so regal, and the end result looks so fancy — it has to be hard, right?? Not at all! This classic British cake recipe is actually easy to make, and you can use it for birthdays, special occasions, or even high tea!
I recently took a class at my local Sur La Table called “Classic Summer Cakes”. We made three different cakes, all from scratch, and all can be made from start to finish in under an hour. I’ll be sharing all three recipes with you so you can enjoy them as much as I did, and I am starting with the “hardest” (I use that term loosely) of the three.
You can make this either as one large cake, or several smaller, individual sized cakes. If you do the individual sized version, you will need to replace the round cake pans called for in the attached recipe with two rectangular 13 inch x 9 inch pans, as well as one large circular cookie cutter (4.5″ or 5″). You will bake the cakes in the rectangular pans and then turn them out and allow to cool before using the cookie cutter to cut out circles — you will need three circles for each cake.
Another quick bonus of doing the individual cakes versus the large single cake is that once you are done with your cuts, you can take the remnants of the cake, the berry filling, and the whipped cream, layer it all together in a glass bowl and voila! Berry trifle! It will look like you went to the effort of making two desserts when all you did was use the scraps of the first for the second!
Sur la Table has stores across the United States — just visit their website to see if your local store has classes. They can teach you how to do everything from sharpen and handle knives to making a delicious Sunday Brunch from scratch!