This Victoria Sponge Cake Recipe is a British Classic for a reason. named after Queen Victoria who used who used to have a slice with tea, each afternoon.
Victoria Sponge Cake Recipe
Ingredients for a 6'' cake
Cake sponge:
120g(4.23oz) soft butter/margarine at room temperature
120g( 4.23oz) caster sugar/ regular sugar placed in grinder for a few sec
30ml(1.01oz) water
2 medium eggs, room temperature
1 teaspoon pure vanilla extract
175g(6.17oz) self-raising flour /plain flour with 2tsp of baking powder
For the Filling : 260ml(9.15oz) whipping cream, 40g(1.41oz) icing sugar and 1 tsp vanilla extract.
200g(7.05oz) strawberry jam
For decorating: 200g(7.05oz) Fresh Strawberries
Syrup for the sponges: Place 100g(3.52) sugar and 100ml(3.51oz) water on a simmer until all the sugar has dissolved. Leave it to cool down and add 1 teaspoon of vanilla extract.
Tools:
hand mixer /stand mixer
spatula
piping bag
1 piping tip
two 6'' cake pans
baking paper
knife
Method
Heat the oven to 160°C . Cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the base of two 6''cake tins.
Place the butter/margarine, sugar, in the mixing bowl and beat with a whisk or mixer until the sugar starts melting.
Add the water and vanilla essence all at once. Give it a stir, then add the eggs and mix until combined.
To avoid lumps add the flour slowly, preferably 1tbsp at a time.
Pour the mixture into the tins, smooth the top with a spoon and bake in the middle shelf of the oven for 22-24min. The cake is cooked when it looks well risen and gold or when a skewer come clean from the centre of the cake.
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool.
Cup the cake top crust with a knife and use a generous amount of syrup.
To make the filling beat the cream with the icing sugar and vanilla. Using a piping bag and 1M tip pipe the cream into the sponges and add the strawberry jam.
Finish it off with some fresh strawberries cut into halves and a bit of icing sugar. Keep in the fridge up to 3 days.
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