Victoria sponge cake is a classic of the Anglo-Saxon tradition. Named in honor of Queen Victoria, who appreciated it during a tasting of afternoon tea, this cake is simple and quick to prepare.
The classic recipe consists of butter, raspberries jam or vanilla cream, as filling. In my recipe, the Italian twist is given by Gianduja chocolate spread from Turin (palm oil free). A mild high quality extra virgin olive oil, instead of butter, gives an extra soft texture, making the cake lighter and also suitable for those suffering from lactose or other milk proteins intolerances. Finally, wholemeal Kamut flour, noble unrefined flour, is rich in nutrients and very soft and complete a greedy sweet.
Single portion give a touch of elegance and can also be served as a dessert at the end of a meal. This recipe is dairy free.
Victoria sponge cake: Ingredients
75 ml (3 oz) organic cold pressed sun flower oil
100 g (3½ oz) light brown sugar
2 large organic free range eggs
250 (7 oz) wholemeal Kamut flour, sifted
1 tsp organic baking powder
1 teaspoon vanilla powder
Pinch of sea salt
For the filling:
100 g (3½ oz) Gianduja chocolate spread (palm oil free)
Icing sugar, to taste (optional)
Victoria sponge cake: Method
- Preheat the oven to 180°C (350°F/Gas 4).
- Mix the oil with brown sugar. Add the yolks one at a time, beating each addition.
- Pour the sifted flour, baking powder, vanilla and salt, stirring the mixture just enough to mix the ingredients together.
- Pour the batter into muffin tins or ramequin, greased or lined with baking paper.
- Bake for 45 minutes.
- Once cooled, cut the cakes in half and stuffed with Gianduja chocolate spread. Dust, if desired, with icing sugar