Duchess of Cornwall shares her Victoria Sponge recipe (2025)

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Did the Queen like Victoria Sponge cake? ›

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.

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 !

It is widely thought that this sponge cake sandwiched together with raspberry jam and dusted on the top with caster sugar was the Queen's favourite. Originally, the Victoria Sponge may have started in the nursery. In the early Victorian period, afternoon tea consisted of seed cake and fruit cake.

Posted on www.today.com (Read original article here.) “This chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food.

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.

This is the method whereby the eggs and sugar are whisked together to a stable foam and then the flour is folded in carefully to avoid excess loss of air. The flour must be well sieved in order to remove any lumps and to assist in its easy dispersion throughout the mixture.

Traditional Victoria Sponge Cake consists of 2 layers of light-as-air sponge cake that sandwich whipped cream and jam. Perfect for a British afternoon tea treat or anytime dessert.

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.

Oil Cake. Oil cakes follow the same principles as butter cakes, but use oil as the source of fat. Because oil is liquid at room temperature, oil cake recipes skip the step of creaming the fat and sugar; usually the oil is incorporated into the wet ingredients, which are whisked or folded into the dry ingredients.

What's the difference between vanilla cake and Victoria Sponge? ›

There are however some features which may distinguish them. The first is that there is usually more milk and fewer eggs in a vanilla cake than there is in a Victoria sponge. On the whole this makes them a bit denser in texture but also a bit more moist.

Naked cakes are layer cakes that are unadorned (or nearly bare) on the sides. That's right: no swoops of frosting or colorful iced patterns.

To make the Coronation cake, Robert used some ingredients from Charles' Highgrove estate. Sharing the details, Robert said: "The Coronation cake is a fruit cake, packed with succulent fruits including sultanas, raisins, and glacé cherries, which make up over half of the recipe.

The Majesty of Queen Elizabeth's: Royal Wedding Cake

The result was a magnificent four-tiered fruit cake standing at nine feet tall. The cake design was an epitome of royalty with intricate sugar-work representing the couple's family crests, symbols of love and friendship, and scenes from their lives.

Firmly established amongst the nation's favourites is the Victoria sponge, or the Victoria sandwich cake, a two-layer, sponge-like, airy cake with a layer of jam and — for the indulgent — cream in the middle and a dusting of icing sugar on the top.

Queen Victoria was known for her love of food and enjoyed a wide variety of dishes. However, her diet was unhealthy, and she struggled with obesity.

This recipe is a rich-tasting and lovely interpretation of the lemon elderflower cake that will be made by Claire Ptak and served at the wedding of Prince Harry and Meghan Markle.

According to a tell-all biography of Victoria composed by “a member of the Royal household”, she was particularly fond of “chocolate sponges, plain sponges, wafers of two or three different shapes, langues de chat, biscuits and drop cakes of all kinds, tablets, petit fours, princess and rice cakes, pralines, almond ...