Eggless Victoria Sponge Cake
A Victoria sponge filled with whipped cream and strawberry jam is a classic British cake, fit for any special occasion, or simply to enjoy on a quiet afternoon at home with a cup of tea. This is my recipe for an eggless Victoria sponge cake, perfect for those who can’t eat eggs but deserve to enjoy a classic cake.
Of course, a typical Victoria sponge cake usually has around 4 eggs in, which is a bit of a stumbling block if you don’t eat them. When I first started baking without eggs I didn’t think it would be able to bake a successful Victoria sponge cake, but with some testing and tweaking I finally have a recipe that I am excited to share.
The Victoria sponge is believed to be named after Queen Victoria, who enjoyed it as part of the afternoon tea at Osborne House (back in the day!)
- The quantities for this eggless Victoria sponge cake are generous. This is purposeful, and is to ensure that the cake is tall. Without the eggs, the cake tends to be flatter than a typical Victoria sponge. If you want a small cake, then feel free to halve the ingredients, but if you want the cake to have some height and to go further, then stick to the full measures.
- Use a good quality jam for the filling. This really does make such a difference to a Victoria sponge cake. A good quality jam will enhance the overall flavour of the cake. My favourite jam is the Bonne Maman strawberry conserve. It’s sweet and thick with real pieces of strawberry mixed in.
- When whipping the double cream for the filling, do not over whip because it will ‘break’ the cream. Whilst still edible, it will be dense, grainy and difficult to work with, rather than fluffy, smooth and spreadable. Beat on a low setting, and as soon as the cream starts to thicken (you can tell by when the beater starts leaving its tracks on the cream), stop beating. You can then pulse until the cream forms soft peaks but is still smooth.
- A Victoria sponge is an indulgent cake, and it should be enjoyed guilt free as part of a balanced and varied diet. However, if you want to reduce the calorie and fat content, you can omit the double cream from this recipe. I have done this before when I haven’t had any cream in the fridge, and its just as delicious with a layer of lovely jam in the middle. This is how its said it was first enjoyed by Queen Victoria, so it would actually be more classic if you did serve it this way!
Storing the cake
Cakes always taste better eaten fresh, especially when they contain cream or fresh fruit. It’s not always possible to eat a cake within 24 hours (apparently!), so here are some tips for storing this cake:
- If you are filling the cake with double cream, it should be refrigerated in an air tight container and will last up to 48 hours. Otherwise, if you have just used jam, the cake can be kept at room temperature in an air tight container.
- If you plan to freeze the cake, either the whole cake or a couple of slices, you should wrap it with cling film and then place into an airtight container or resealable food bag. It can be kept in the freezer for up to 4 months. To defrost, just take the cake out and keep at room temperature until fully defrosted, and enjoy.