14inch Square Victoria Sponge Recipe

by Paula
(Suffolk)

I have been asked to make a wedding cake and I am looking for a 14" square victoria sponge recipe. I am having trouble finding one and wondered if you could help. I am making just the single tier cake but will be making it up of 2/3 layers with fillings and then icing the whole thing. Many thanks
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Answer:

Here is a recipe for a 2 layer Victoria sponge cake. However a cake which has cream in it should be kept in the fridge so it does not spoil and an iced cake should definitely not be kept in the fridge

As such you will probably want to use a thin layer of thick set jam and butter cream in place of the jam and cream to prevent the layers from sliding during icing and so that it will not need refrigeration. You will also need to cover the cake with butter cream so the icing will stick to the cake.

This will mean that the cake is not strictly speaking a Victoria sponge. Alternatively, why not consider a Madeira cake. A popular choice for wedding cakes that is easy to make, ice and doesn’t need refrigeration.

14” square Victoria Sponge Recipe
900g (2lbs) butter, softened
900g (2lbs) caster sugar
16 large free-range eggs
900g (2lbs) self-raising flour, sifted (you may need a bit extra)

Preheat the oven to 180C/350F/Gas 4.
Grease two 14in square cake tins with butter and line the bottoms with greaseproof paper.
Cream together the butter and sugar in a large bowl until pale and creamy. Beat well for a couple of minutes until there is a lot of air in the mixture.
Beat in the eggs one at a time. Add a tablespoon of flour each time to prevent the mixture from curdling.
With a large metal spoon carefully fold in the flour.
Pour the mixture equally between the two cake tins and level off the top with a spatula.
Make a slight dip in the centre to prevent the cake from peaking in the middle.
Bake for about 20 minutes or until the cakes spring back when pressed gently with a finger and is pale golden in colour. After allowing to cool in the tin for 5-10 minutes remove and continue to cool on a wire rack for about 30 minutes.



Butter cream recipe for 14inch square cake
1.25kg (2lb 12oz) unsalted butter at room temperature
2.5kg (5lb 8oz) icing sugar
2 tsps vanilla extract
Small amount of milk or water

Beat the butter until fluffy and light.
Sift in the icing sugar slowly, beating as you do.
Add the vanilla extract and a little milk or water so that the consistency is spreadable but still firm.

Use half of the butter cream mixture to sandwich the cake together (with a thin layer of thick set jam) and half the mixture to cover the cake.

Hope that helps.

Image credits:

Victoria sponge homemade: © Mreco99 | Dreamstime.com