Recipes

The Perfect Chocolate Victoria Sponge

Victoria_Chocolate_Sponge

Named after the ultimate tea party queen (Queen Victoria, that is), this light and fluffy teatime treat is traditionally flavored with vanilla and layered with whipped cream and fruit. We’ve given it a richer, bolder flavor profile with the addition of cocoa powder. We think it’s the perfect complement to a cuppa Strawberry Fields. So, preheat the oven and put the kettle on!

How to prepare the Perfect Chocolate Victoria Sponge?

RECIPE:

DEGREE OF DIFFICULTY: Medium

PREPARATION TIME: 30 mins prep and decorating, 30-35 min bake

SERVINGS: 6-8

INGREDIENTS:

For the sponge:
6 oz. Unsalted butter, room temperature
6 oz. White sugar
2.5oz. All-purpose flour
1.25 oz. Cocoa powder (Dutch process gives the best color)
3 Jumbo eggs, room temperature
2 Tsp baking powder
¼ Cup Milk

For the filling and decorating:
½ Cup good quality strawberry preserve
¾ Cup heavy whipping cream
1 Tsp vanilla extract
2 Tbs powdered sugar (plus more for decorating)
1 Cup fresh strawberries

Directions:

For the sponge:

  1. Put the oven on to preheat to 350°F. Butter two 6 Inch cake tins (or, if you are feeling daring, one 8 Inch tin… you’ll need to slice the cake in half at the end). Line the bottom with a circle of parchment paper.
  2. Sift the cocoa powder, baking powder and flour into a small bowl and set aside.
  3. Beat the butter and sugar in a stand or hand mixer until light, pale and fluffy.
  4. Add the eggs one at a time, waiting until each is incorporated before adding the next.
  5. Reduce the speed to low and add the flour mixture, then milk, mixing until just combined.
  6. Put the batter in the cake tins, level it out with a spatula and bake for 25-35 mins depending on the size of your tins. Under no circumstances should you open that oven before 20 minutes has passed—Queen Victoria’s orders! 
  7. The cake is done when a toothpick comes out clean. Remove from the oven to cool on a wire rack for 5 mins, then turn out onto the rack to continue to cool completely.


To prepare the fillings:

  1. Rinse and slice the strawberries and set aside.
  2. For the whipped cream- whip the cream, icing sugar and vanilla extract to stiff peaks. This is not the place for the canned stuff.


Assembling the cake:

  1. If you made one large cake, summon your devil may care attitude and slice in half horizontally! Otherwise, proceed to step two.
  2. Put the bottom layer on the cake platter or cake stand. Spread the strawberry preserves over the cake, then add the sliced strawberries in a single layer. 
  3. Add about a ½ inch layer of whipped cream, using a clean spatula or piping bag.
  4. Top with the second cake.
  5. Decorate with the rest of the whipped cream and strawberry slices, and a dust of icing sugar, its crowning glory! 

Fancy a cup of tea with it? Our sweet Strawberry Fields is perfect with it.

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