Buckingham Palace Pastry Chef's Victoria Sponge Cake with a twist

After Nihan @myfivestartkitchen recent visit to Divertimenti to browse our excellent selection of Nordic Ware she felt inspired to bake! Below is their own twist on the Buckingham Palace Pastry Chef's classic Victoria Sponge. 

So if you fancy something sweet and perfect for sharing over the long Jubilee weekend whether it's for family at home or your local village picnic, try this!


6 eggs
300g caster sugar
300g unsalted butter
300g sieved self-raising flour
1 tsp vanilla essence

Jam (strawberry or raspberry)
300g softened unsalted butter
440g sieved icing sugar
1 tsp vanilla essence
Fresh Strawberries
Left over Pavlova (or meringue pieces)



Preheat the oven to 180C. Grease and line a Nordic Ware Naturals 9 X 13 pan. Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy. In a separate bowl whisk the eggs. Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling. Sieve the flour and fold into the mixture. Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown. Insert a skewer and ensure it comes out clean. Remove the sponge leave to cool.

For the Buttercream, cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence). Assembling the cake, ensuring that the sponge is completely cold before spreading a layer of jam onto the surface of the sponge. Using a piping bag (Tala) or (Birkmann) and Birkmann icing nozzle layer your buttercream, gently place the halved strawberries on top and press, I added left over pavlova pieces and a reduction of raspberry jam (optional) serve with a pot of fresh English tea!


If you have visited Divertimenti and been inspired to cook or bake something delicious share it with us Facebook or Instagram and use the hashtag #divertimentirecipes 

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