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An Intrepid Journey Recipe

I recently made a Victoria Sponge Cake. Whipped cream and plum jam are sandwiched between the layers. This cake is presented to one of my characters in my historical fiction novel series, Intrepid Journey, Book 6. Queen Victoria loved a slice of this cake with her afternoon tea, thus becoming her namesake. My character adores Queen Victoria. It’s 1864, and baking powder had recently been invented which was used in the sponge cake. Absolutely delicious!

The cake was described as two sponge cakes filled with cream or buttercream and jam, then dusted with sugar on top, which is why it was also referred to as a Victoria Sandwich Cake.

Here is the recipe I used with a little customization. There are many recipes which are all basically the same.


The Cake

1 1/2 cup granulated sugar

2 1/4 cup softened butter (I used unsalted. Allow it to soften naturally versus the microwave).

6 eggs (room temperature)

2 1/4 cup flour (I always use organic)

2 tsp. baking powder

2 tsp. vanilla extract

6 tbsp. milk (room temperature)

The Cream

1 1/4 whipping cream

6 tbsp powdered sugar (or to your taste)

1 tsp. vanilla extract

1 tbsp. skimmed milk powder, optional (helps give structure)

1/2 cup jam of your choice (I used plum from the plums on our tree last summer).


Cake (I used my food processor)

Preheat oven to 350 degrees F.

Add the sugar and butter first and cream together.

Add the remaining ingredients and mix until blended.

Divide the batter between two greased 8" round cake pans and bake at least 25 minutes or until a cake tester comes out clean. Although 25 minutes was recommended, mine took a good 35-40 minutes. Tip: my cake pans came with precut round parchment paper to line the bottom of the pans so I didn't grease them. Makes it so easy to remove from the pans. Also, I researched how to get a nice brown edge. Butter and flour the sides of the cake pan. It worked beautifully.

Cool in the pan for 5 minutes, then turn onto a cooling rack. Cool completely before assembling.

The Cream

Meanwhile, whip the cream until it forms soft peaks. Add the powdered sugar, skimmed milk, and vanilla. Mix in gently.


Place one layer of the cake on your cake plate and spread with the whipped cream, then top with jam. (I did jam first, then the cream). Place the second cake layer on top and dust with powdered sugar. I took the liberty of allowing the cream and jam to ooze down the sides for more decadence. Many pictures show the cream and jam simply peeking out the middle in which case use less filling.


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