Easy Classic Victoria Sponge Cake


There is a lot of cinnamon going around right now which is why it can be nice to take a break and revert to a classic. 

I've made this recipe dozens of times, and every time it's a HUGE hit. So, it's a great one to have in your back pocket during the festive season when you have friends and family around.


This sponge cake comes out so moist and tasty you will struggle to save a piece for yourself. I literally have to put aside a piece for myself and my husband every time I make it. It just vanishes! 


And the combination of freshly whipped cream and strawberry jam .... well, it's just one of the best combinations you can get and I can't resist licking it off my spoon.

You just don't get this kind of home baking taste in a store-bought cake in my opinion. 


The best thing is, it's so easy! No complicated ingredients. You can literally make this cake with kids and that is why it's one of my favourites gotos. I know everyone will love it and I don't need to spend hours in the kitchen (even though it looks like I have!). So here is the recipe!

Easy Victoria Sponge Cake Recipe



🍴   Serves:12
⏰ Prep Time: 20 minutes
🍳 Cook Time: 20 minutes
⏳  Total Time: 40 minutes

🌱 Dietary Information: N/A

Ingredients 

225g unsalted butter (at room temperature)
225g self-raising flour
225g caster sugar
4 large eggs

Filling:
1tsp vanilla extract
250ml double cream
1tbs icing sugar
200g strawberry jam
150g fresh strawberries sliced (optional)

Method:

1. Preheat the oven to 180℃ / 350℉ / Gas Mark 4.

2. Greece two 20cm sandwich cake tins and lightly flour.

3. In a large mixing bowl, beat together the butter and sugar until light and fluffy. The mixture should slightly lighten in colour.

4. Continue mixing slowly as you add the eggs one at a time making sure to thoroughly combine.

5. Sift in the flour, and using a large metal spoon, fold into the mixture.

6. Divide the mixture into the two prepared cake tins, smoothing the top, before placing them in the oven. Bake for 20 minutes, or until golden brown. Make sure you don't open the oven while the cake is in the process of rising.

7. Once the cake is baked, remove it from the oven and allow it to sit until it only warm to touch. Then remove the cakes from the tins and allow to fully cool before adding the fillings.

For the filling:

8. In a large mixing bowl, combine your cream, vanilla and icing sugar and whisk until stiff peaks are formed. Be careful not to over whip the cream as you will end up with butter. Once whipped, set your mixture to one side.

9. In a small bowl, take two tablespoons of the strawberry jam and mix it with 2 tablespoons of water to create a watered down jam mixture. On the insides of both layers of cake, spread the thinned out jam mixture, allowing it to soak into the sponge.

10. On the bottom layer of cake, add your cream and roughly spread. On top of the cream, carefully add your strawberry jam and, again, roughly spread. Add a layer of sliced fresh strawberries before carefully placing the second layer of cake on top.

11. To serve, dust with icing sugar and decorate with fresh whole strawberries.

Enjoy!


Aisha xx
SHARE:

No comments

Post a Comment

Blogger templates by pipdig