Sponge cake

A Victoria Sponge cake

Sponge cake is a cake made of flour (usually wheat flour), sugar, and eggs.

Victoria sponge

The Victoria sponge cake was named after Queen Victoria, who ate a slice of sponge cake with her afternoon tea. It is usually called simply sponge cake. A traditional Victoria sponge cake has raspberry jam and whipped double cream or vanilla cream. If there is only jam, it is called 'jam sponge' and not a Victoria sponge. The jam and cream are between two sponge cakes; the top of the cake is not iced or decorated.

Other names for the Victoria sponge are Victoria Sandwich and Victorian Cake, although 'Victorian Cake' is not used often.

Bakers must be careful when it comes to cooking times and temperatures. Because of that, oven factories often use a Victoria sponge recipe to test their ovens.

Sponge Cake Media

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  Steamed sponge cake called ma lai gao

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  Angel food cake texture

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  A Boston cream pie

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  colourful chiffon cake

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  I made this raspberry sherry trifle and took this photo of it.

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  A Victoria sponge cake, with two slices taken ready for serving and demonstrating the cakes construction

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  Pandan cake is a sponge cake of Southeast Asian origin. The cake-making technique was brought into Asia through European trade or colonisation.

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  Tres leches cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.

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  Homemade Battenberg cake covered in marzipan and, when cut in cross section, displaying a distinctive two-by-two check pattern alternately coloured pink and yellow

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