Let's start with a short history of my favorite sponge - a Victoria Sponge. The cake was named after Queen Victoria who always ate a slice with her afternoon tea. If you don't have the luxury of afternoon tea - it makes a great dessert cake too.
I'm not a fan of raspberry so I'll use any jam I have on hand as well as chocolate ganache. Peach Prosecco preserve by Mrs. Bridges is my favorite.
I use a simple semi-homemade recipe for all my sponges. The traditional cake calls for 6" tins, but any size will do. I use the same recipe to make chocolate log rolls.
Preheat oven to 350
1 BOX ANY FLAVOR CAKE MIX My favorites are Duncan Hines yellow, white or devil's food.
6 eggs beat on high until lemon color
add 1/2 cup of water
1/4 cup oil I like the hint of olive oil especially in chocolate cakes
Add cake mix
Bake for 15 - 20 mins or until the cake springs back when touched in the center
|Devil's Food sponge log for July 4th|
|apple almond sponge|
I've made the sponges more than a week ahead. It freezes great. I usually add my center or fill my roll before freezing. Wrapped in a layer of plastic wrap then tin foil and another layer of plastic wrap it comes out fresh. If I'm frosting the cake, I do it while it's frozen and leave it in the fridge until a couple of hours before I serve. It tastes even better the next day.
I want to thank my friend Alyssa Maxwell https://www.alyssamaxwell.com for the first photo with one of her lovely tea sets.