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There are things in life that require a complete stop and pause moment. Actually, there should be many of those things, don’t you think? Somehow we sort of move along rather quickly and forget to have those pause moments and appreciate the beauty sitting in front of our faces.
Blood oranges don’t let you miss them.
From the moment you pick one up, slice it open, and devour it, you are forced to acknowledge the sheer beauty in the creating of these little fruits. They are just splendid.
My solution: blood orange curd. I make a delicious curd that allows me to enjoy their beauty and flavor for many days and in many ways. I use it on toast, yogurt, ice cream, and…sponge cake.
If you have an old, antique pan your blood orange curd will look that much more delicious :). No, that’s not true. All lies. But, I DO want to encourage you to spend an hour gathering beautiful citrus, eggs, a bit of butter, and pausing to create something delicious and fantastic. You’ll be so glad you did.
Sponge cake, like many of our other cakes here at NellieBellie, is a classic. This recipe, in particular, is the Victoria sponge cake. It’s English. I think that’s all you need to know :).Those English know their classic desserts and you don’t mess with the experts. You just learn, make, taste, taste again, and share.
Our sponge cake recipe uses an almost equal ratio of butter, sugar, and Bob’s Red Mill super-fine cake flour. This type of ratio is traditional and not to be doubted.
You’ll get a cake with the perfect sponge texture just waiting for a fruit and cream filling, in the traditional English way. I, of course, use my blood orange curd, but feel free to use YOUR favorite fruit filling. Raspberry preserves, lemon filling, fresh fruit, and even orange marmalade would all make great options.
Just slather the fruit all over the top of the first cake, keeping it more towards the center. Believe me…when you put the other cake on top you’ll get squishing and if you have too much filling towards the edges you’ll have a giant mess. Believe me…I know.
Do NOT skimp on the whipped cream. And, if at all possible…make your own. You want it to be thicker than purchased whipped cream in a tub. So, making your own really is the best option. Buttercream is always a great option, if you are into that sweeter flavor.
Put your second sponge cake on top and dust with powdered sugar. One of the beautiful things about Victoria sponge cakes is that they are naked. Naked cakes are a beautiful thing. They were created for dessert makers with less than stellar decorating skills, like me. And probably you too?
Naked cake is a term that refers to a cake with no frosting or icing to cover the cake.
It is one of my personal favorite cakes. I’m not sure if the flavor is as good as my chocolate cake. And it isn’t as beautiful as our Marius the Giraffe cake. But the time I spent making this cake was precious, and lovely, and worth every moment.
If you come for coffee to my home you will most likely get a slice of Victoria sponge cake with blood orange curd and whipped cream squished in between. And coffee, always coffee. That’s what you mean to me.
- 6 egg yolks
- juice from 3 blood oranges
- 1/2 c. sugar honey could be subbed with no problem
- 1/4 c. butter cut into chunks.
- Combine egg yolks, blood orange juice, and sugar in a small, heavy saucepan on low-medium heat.
- Cook for 10 minutes or until thickened whisking the entire time.
- Remove from heat, add butter, and whisk the butter in.
- Cool for at least 1 hour. and serve.
- Can be stored in the fridge for up to 1 month if tightly covered and refrigerated.
Victoria Sponge Recipe
- 1 cup Bob's Red Mill Superfine Flour
- 1 cup sugar castor or other fine sugar is best
- 1 cup softened butter
- 4 room temperature eggs
- 1 tsp. baking powder
- Combine flour and baking powder in a separate bowl. Stir and set aside.
- Mix the butter and sugar together until thoroughly creamed.
- Add eggs one at a time to the sugar mixture, along with a tablespoon of the flour mixture.
- Mix just until incorporated.
- Add the rest of the dry ingredients a little at a time.
- Pour into a greased and floured 10" circle pan. Bake at 375 for 25 minutes (start watching after 20. Cake is finished when toothpick inserted comes out clean).
More classics you’ll love: