I Heart Victorian Sponge Cake

Granny's Victoria Sponge Cake

I’ve heard a lot about Victorian sponge cake since I love many historial romance but I don’t believe I’ve had one until my recent layover at Heathrow. It was 6AM but I had been up for 6 hours from a connecting flight and saw this beautiful frostless cake. I hate frostings so I gravitated towards it immediately.

It didn’t bother me that I was having cake for breakfast at Heathrow airport. It was so good! Or I was extremely tired and hungry. In any case, I will have to try a real Victorian sponge cake within central London next time I visit.

In the meantime, I baked up a Victorian sponge cake (after successfully endeavoring to make taro sponge cake) for Valentine’s day dessert.

I followed this recipe from BBC Good Food (it’s one of my favorite places to check out British cooking).

Granny’s Victoria Sponge Cake recipe

Granny's Victoria Sponge Cake ingredients

I didn’t follow the method exactly. I actually used the method to make sponge cake, which is separating the yolk and whites. I peaked the whites, this time very successfully! Then I beat the yolk with butter, sugar, and vanilla over hot water. I then mixed this into the whites and slowly added flour. To make self rising flour, I added 1.5 tsp baking powder and 1 tsp salt to about 1 cup of regular all-purpose flour.

Mixing Granny's Victoria Sponge Cake

For the jam, I had 2 types. One is homemade grapefruit jam that I got from Mr. Darcy’s mother and another is Patagonia Calafate berry from a friend’s trip to Argentina. It’s a dark berry very much akin to blueberry but with a distinct hint of bitter taste.
Finalizing Granny's Victoria Sponge Cake with jam

Happy Valentine’s day to all lovers, parents, friends, and siblings and all those lonely hearts in search for another.
Granny's Victoria Sponge Cake