Queen Victoria cake

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For the sponge

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 6 eggs at room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2.6 oz salted butter, melted

For the filling

  • 17 fl oz whipping cream, refrigerated overnight
  • 1 1/2 cups powdered sugar, sugar glass or icing sugar
  • 2 tsp vanilla extract
  • 1 cup strawberry or raspberry jam or curd
  • Fresh fruit (strawberries, raspberries, blackberries, blueberries)


Preheat the oven to 360°F.

Butter and slightly flour both molds. Set aside.

Beat the eggs with sugar and vanilla extract for 10 minutes or until they triple their volume and look pale.

Mix the flour and baking powder, sift, and add in 2 batches to the beaten eggs, mixing in folding motion.

Add the butter and mix carefully, so it does not lose volume.

Distribute the mixture into the 2 molds and bake for 20 minutes or until brown and, when inserting a toothpick, it comes out dry. Allow to cool in the oven with the door open for 5 minutes before taking it out.

Beat the cream with vanilla extract, and when it begins to thicken, add powdered sugar and continue beating until the cream is firm (Chantilly cream consistency).

Unmold the sponges, which should already be cool. Spread a layer of curd or jam over one, a bit of cream, and a layer of whipped cream. Cover with the other sponge, put cream over it, decorate with more fruit, and enjoy!

Recipe by: @minigourmet