duch*ess of Cornwall shares her Victoria Sponge recipe (2024)

FAQs

What is the difference between a sponge cake and a Victoria Sponge? ›

The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.

Queen Victoria and the Victoria Sponge

Food historian Alysa Levene reported in her 2016 bookCake: A Slice of Historythat the Queen was in fact particularly fond of this simple yet delicious sponge cake and enjoyed having a slice with her afternoon tea.

A joconde is a close relative of a Genoise sponge, the major difference being the inclusion of ground nuts (usually almonds). It is probably best known for its use in an Opera gateau. A dacquoise is ostensibly a meringue with nuts added (usually hazelnuts and almonds) and occasionally a little cornflour.

Both are similar at a glance, but look deeper and you'll see these two confections couldn't be more different. Sponge cakes are light physically, getting their name from the slightly spongy texture that won't hold up to a heavy frosting. Butter cakes are heavier and more dense, with a hearty weight to each bite.

Queen Elizabeth II's pastry chef shared her favourite recipe for Victoria Sponge Cake - and we can't wait to try it out for ourselves.

Make sure that the baking powder is within its best before date and has been stored in a cool, dry place, as if it is stored somewhere humid it can expire more quickly. Make sure that all of the ingredients are at room temperature so that they combine easily. Cold ingredients can lead to a dense and heavy cake.

Queen Victoria's outspoken nature and imposing reputation belied her tiny stature–the monarch was no more than five feet tall. In her later years, she also grew to an impressive girth.

The couple first met at Victoria's 17th birthday in April 1836 when she was heir to the British throne. The cousins were introduced by their uncle, Leopold I (1790 - 1865), King of the Belgians. In their memoirs, both Albert and Victoria record that they almost instantly fell in love.

Arthur (Prince Arthur, Duke of Connaught 1850-1942)

Arthur was the best behaved of the children and the Queen's favourite. He had a very active imagination, liked reading and playing with his toy soldiers.

What Is a Dacquoise? Dacquoise is a French gâteau (cake) consisting of layers of buttercream or whipped cream sandwiched between disks of hazelnut, almond, or pistachio meringue. Common additions to this dessert include dark chocolate ganache, praline, and cooked or raw fruit.

Which is better Victoria sponge or genoise? ›

The Victorian is usually regarded as the healthier, lighter of the two, but I believe this is mostly due to the Génoise usually being rendered as a layer cake with a lavish buttercream filling, though if I remember right it can also be used as a base for madeleines and ladyfingers.

Victoria: As far as we can tell, bakers on "TGBBS" use the term “Victoria” sponge when referring to a plain old sponge cake, which is flour, sugar, butter and eggs.

The high fat content of butter keeps the sponge moist and tender whilst also providing a delicious buttery flavour that you won't get with margarine or oils. Let your butter come to room temperature if baking a sponge, keep it as cool as possible in the refrigerator if making pastry or scones.

The primary difference is that angel cake relies solely on egg whites and contains no fats, while sponge cake uses both egg yolks and whites and can often include fats like butter.

Meaning of Victoria sponge in English

a soft cake made with eggs, sugar, flour, and a type of fat such as butter. It is made in two layers with jam or cream, or both, between them: I had a slice of Victoria sponge. He baked his version of the classic Victoria sponge cake.

Sponge cake comes in many forms, with angel food cake being the most well-known in America. Basically, a sponge is a cake made very light by whipping the egg and carefully folding in the flour mixture.

The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon! To mark Royal Garden Parties, Buckingham Palace Pastry Chef's are delighted to share this traditional recipe. If you use social media, remember to share your #royalbakes !