Victoria Sponge Cake, Various Ways
- 4 whole Eggs (Yolks And Whites Separated)
- 2/3 cups (160g) Castor (Superfine) Sugar
- 1 teaspoon Vanilla Extract
- 2/3 cups (100g) Plain Flour
- 5 Tablespoons Cornflour OR Custard Powder (4 AUS Tbs)
- 1 teaspoon Baking Powder
- 1 Tablespoon Water, If Needed
- 2 Tablespoons Cocoa Powder, Sifted, Added To Flour Mixture (Only For The Chocolate Sponge Variety; Omit If Making Vanilla)
- Optional Toppings And Fillings (see Variations Below)
- Pre-heat the oven to 190C (180C Fan Forced), 370F. Grease and lightly flour two 18cm (7-inch) round cake tins.
- Separate the eggs, placing the whites in the bowl of an electric mixer, set aside the yolks.
- Beat the egg whites until stiff. When stiff, continue to beat while gradually adding the sugar. Once all the sugar is added add the egg yolks one at a time, while still beating. Finally add the vanilla essence and beat until the mixture resembles thick cream. Turn off mixer and remove mixing bowl.
- Sift the flour, cornflour and baking powder (and cocoa powder if you want to make a chocolate cake) over the top of the egg and sugar mixture and using a large metal serving spoon very gently fold the flour into the egg mixture until combined, being careful not to over-mix.
- If the mixture is too thick, add the water and fold in. (If making the chocolate sponge version, 2 Tablespoons of water may be required).
- Divide the mixture evenly between the two tins and place into pre-heated oven for 15-20 minutes. The cakes should be done when they spring back in the middle when lightly pressed.
- Turn onto a wire rack to cool, turning the cakes right side up so that they do not mark.
- Options for serving:
- Fill with whipped cream (1 cup cream, before whipping) and jam (jelly) or fresh fruit (Strawberries, Mango, Berries, Passionfruit). Dust top with icing sugar and more fruit.
- Fill with lemon curd and top with simple lemon icing (Lemon juice, Icing sugar and water).
- Fill with coffee infused whipped cream and shaved chocolate and top with a mixture of sifted icing sugar and cocoa.
- For Chocolate Sponge variation:
- Fill with whipped cream and shaved chocolate, top with melted chocolate icing (melt 1 block of chocolate with 1/2 cup cream and stir till melted).
eggs, sugar, vanilla, flour, cornflour, baking powder, water, cocoa, variations
Taken from tastykitchen.com/recipes/desserts/victoria-sponge-cake-various-ways/ (may not work)