Spelt Victoria Sandwich Cake

This spelt Victoria sandwich cake is a classic in the UK. The soft sponge is made with only five ingredients, and the two layers are sandwiched together with berry jam and buttercream. You can easily replace the spelt flour with all-purpose flour.

Wow, it’s been a long time, people. Really long. The whole summer has whizzed by and Autumn has plonked itself down with a thump. After three plus years of blogging, I kind of lost my enthusiasm and drive not to mention a change in work meant I just didn’t have the time to not only bake but lovingly document it.

However, sometimes, a break is all we need to make us realise how much we enjoy something. It gives us our passion back. I loved making this easy spelt Victoria sandwich cake. Just five, simple, everyday ingredients for the sponge, that’s it.

What is a Victoria sandwich cake?

Cakes are a bit of a tradition in the UK, and we have been eating them since the latter part of the 17th century. No wonder we love them so much; they are seeped in our history. Victoria sandwich cake (often just referred to as Victoria sponge) is one of our favorites, and quite rightly so. The main thing about this cake, for me in any case, is its simplicity. It gets no trickier than beating butter, sugar and eggs together.

As you might be able to guess, the cake was named after Queen Victoria, who, like most Brits, had a fondness for cake. Apparently, she wasn’t allowed sweet things very often as a child, so made up for it as soon as she made the rules. Baked regularly for summer fêtes or served up in an afternoon tea, Victoria sandwich cake comprises of two cakes sandwiched together with buttercream and jam. It does not have frosting, with only a sprinkling of icing (powdered) sugar to finish it off.

The recipe for a classic Victoria sponge cake remains the same as it was under the reign of Queen Victoria, and made with just five ingredients. These are eggs, butter, flour, sugar and baking powder. In the UK, it is often made with self-raising flour, and needs less baking powder (or none at all).

Variations of classic Victoria sponge

The sponge cake has evolved since its early days, which is to be expected. The cake enjoyed by the queen would have included whipped cream and possibly some fresh fruit. These days, though, the use of buttercream is as common as whipped cream.

There is no vanilla extract in a Victoria sandwich, which is unusual for a sponge cake. I guess you could add some if you liked. It doesn’t need it, though. Although the cake is often baked in the same way it always has been, why not try a chocolate version?

That being said, there’s nothing in the rules that say I can’t use a Victoria sponge to make something a little different, is there? That’s exactly what I did when I combined a classic Victoria sandwich with another British favourite, Eton Mess. If you like the look of this cake but fancy a little more pizazz, then check out my Eton Mess sponge cake. I substituted the buttercream for whipped cream, then topped it all off with more cream along with fresh berries and meringue.

Other simple spelt cake recipes

I don’t know about you, but I love simple recipes. A no fuss cake, ready in no time is what really appeals to me. Here are some of my other easy spelt cakes:

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Spelt Victoria Sandwich Cake

This simple yet elegant spelt Victoria sandwich cake makes for a perfect afternoon tea!

Course Cake

Cuisine British

Prep Time 15

Cook Time 20

Ingredients

Cake:

225g (1 cup + 1 tbsp) sugar
225g (1 cup) butter (softened)
4 eggs (medium - room temperature)
225g (1 cup + ¼ cup + 2 tbsp) spelt flour (see note 1)
2 teaspoons baking powder

Filling:

100g (¼ cup + 3 tbsp) butter (softened)
100g (¼ cup + 3 tbsp) cream cheese
300g (2 cups) icing sugar (extra for sprinkling)
jam (see note 2)

Instructions

Cake:

Pre-heat the oven to 180°C (350°F). Grease and line two 8 inch round cake tins.
Beat the butter and sugar together until light and fluffy (I used a stand mixer).
Add the eggs, one at a time, beating each one in before adding the next.
Sift the flour and baking powder together and then gradually add to the wet ingredients (I keep the mixer running). Stop working when the flour is just incorporated.
Split the batter evenly between the two pans and then bake for around 20-25 minutes, in the lower part of the oven, until the tops feel "bouncy" to the touch and an inserted skewer comes out clean.
Leave the cakes to cool in their pans for around ten minutes before turning out onto a wire rack.

Buttercream:

Beat the butter and cream cheese together.
Sift in the icing sugar and mix until well combined.

Assembly:

Turn one of the cakes over so that the top is underneath and then spread the jam over the flat surface.
Do the same with the other cake, this time, spread over the buttercream.
Place the cakes together (with the jam and buttercream sides touching), and when ready to serve, sprinkle with a liberal helping of icing sugar.

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.