A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-perfected recipe for tea-time sponge cakes. Victoria Sponges Cakes are generally filled with jam, and are undecorated on the top, but I love them with fresh strawberries , strawberry jam and whipped cream.
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Prep Time15 minutes
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Cook Time20 minutes
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Serving6 People
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Ingredients
Directions
Pre-heat the oven to 180°C.
Butter and line two 18cm (7in) cake tins with nonstick baking paper.
Beat the butter and the sugar till pale and fluffy.
Add the eggs, one at a time, beating well.
Add flour and beat or fold until combined
Divide the mixture evenly between the tins and level with a knife.
Bake in the oven for 17 to 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
Cool the sponge cakes on a wire rack.
Hull the strawberries and slice them in half.
Whip the cream till quite stiff, mix in the icing sugar and the vanilla.(Video on how to whip cream :- https://youtu.be/S57FX-tF1J4 )
Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
When the cakes are cool, spread the jam on one of the sponge cakes then arrange the strawberries on top and then spread the whipped cream Place the other sponge cake on top and decorate with the remaining strawberries and dust with icing sugar.
Tips:
You can freeze the cake to use later
To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.
Alternative Ingredients:
Self-Raising Flour : all-purpose flour +1/2 tsp baking powder
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