Buckingham Palace's Victoria Sponge Recipe
Victoria Sponge recipe by Royal Chef, Mark Flanagan and Royal Pastry Chef, Kathryn Cuthbertson from Buckingham Palace.
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Cooking tools:
- Cake pan
- Cooling rack
- Fine-mesh sieve
- Skewer
- Oven
- Mixing bowl
- Whisk
- Spatula
- Parchment paper
Ingredients
- 3 free-range eggs
- 150 Grams (¾ cup) refined caster sugar
- 150 Grams (2/3 cup) unsalted butter, softened - for the Victoria Sponge
- 150 Grams (1¼ cups) self-raising flour, sieved
- 1/2 Teaspoon vanilla essence
- 150 Grams (2/3 cup) unsalted butter, softened - for the vanilla buttercream:
- 220 Grams (1¾ cups) icing sugar, sieved
- 1/3 split vanilla pod
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