Spelt Victoria Sandwich Cake (with buttercream icing)
This simple, easy to make sponge first appeared on the Culinary Jumble as an Eton Mess Victoria Sandwich Cake. Please see the recipe if you’d like to make the original version.
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. You don’t even need the buttercream (traditionally Victoria sandwich, made for the queen herself, had just jam, with whipped cream a later addition).
The sponge cake has evolved since its early days. In fact, what goes into it is often hotly debated. Should vanilla be added? Even cocoa for a chocolate version? 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. However, you can fancy it up. The first time I made a Victoria sandwich sponge it was for an afternoon tea and I combined it with another English classic, Eton Mess (the picture below is that version).
However you make it, you will love it. Soft, light, buttery sponge. No fancy combinations or unnecessary additions. Just cake at its finest. If you’d like to see more cakes with spelt flour, check out my sweet treats.
Spelt Victoria Sandwich Cake
- 225g sugar
- 225g butter (softened)
- 4 eggs (room temperature)
- 225g spelt flour
- 2 teaspoons baking powder
- 100g butter (softened)
- 100g cream cheese
- 300g icing sugar (extra for sprinkling)
- use any jam you like (homemade or shop bought). Use enough to cover the bottom of one of the cakes
Eton Mess Version
- 500ml whipped cream
- assorted fresh berries
- mini meringues (or pieces of meringue)
- 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 food processor).
- 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 processor 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, 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.
- For the frosting: beat the butter and cream cheese together. Sift in the icing sugar and mix until well combined.
- To assemble: turn one of the cakes over so that the top is underneath and then spread the jam over the flat surface. Spread the frosting over the other. Place them on top of each other and sprinkle with icing sugar.For the Eton Mess version: spread jam over the bottom of one cake. Spread half of the whipped cream over the bottom of the other cake. Place the other cake on top and slather on the remaining cream. Top with fruit and mini meringues, sprinkling a little broken meringue over the top. Add any other decorations you like (I put a couple of flowers on for the prettiness factor).
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- You can substitute spelt flour for the same amount of regular flour.