Hello friends! So the weekend flew as always and is Monday already back to haunt us again? By right, Mondays are supposed to be blue-y but thanks to this Victoria Sponge Cake Recipe, I am all geared up. Things that sugar (and a tiny pinch of salt) can do to you!
I have been binge-watching on Netflix. I started with Sugar Rush and then it was Zumbo’s “Just Desserts”. Gosh! Watching all those bakes, I just had to bake something myself as well. However it was a Saturday and I had zero interest in messing up the kitchen especially when It was all clean and sparkling. Nevertheless, I knew I could do something simple. Something that would be perfect for breakfast/Tea on Sunday.
A Victoria Sponge Cake is always a teatime winner. For me, every bite brings a taste of nostalgia as this was one of the first cakes that I made back in school, during home economics class. I guess I was 14 or 15 back then.
For those of you who are not familiar with Victoria Sponge Cake, it is a British classic made up of a tender buttery sponge, with a layer of whipped cream and strawberry jam. Basically, it is a quintessential English teatime treat.
Traditionally, a lot of recipes use store-bought jam but I just wanted to level up my strawberry filling thus I used fresh strawberries macerated with some jam. The fresh strawberries made a whole lot of difference. It gave the cake more texture plus the smell was phenomenal!
Although this is not an ostentatious and elaborate cake, it is easy to fall in love with its simplicity. I mean what can go wrong when you have a marriage of strawberries and cream?
There is a debate between bakers with regards to the filling used. Some swear by buttercream while some prefer whipped cream. To be frank, it is good with both however since the cake is already buttery thus I prefer to pair it with whipped cream, as it makes the cake lighter.
I don’t think I have to urge you guys to give this recipe a try as a good Victoria sponge Cake is one of the recipes that you should have in your repertoire. Screenshot the recipe above, grab your tea or coffee and let’s do this.
- 150g salted butter
- 130g castor sugar
- 120g self-raising flour
- 3 large eggs
- 1 tbsp vanilla essence
- 2-3 tbsp strawberry jam (depending on how sweet you like your filling. I used 2 tbsp)
- 250g strawberries, sliced
- ⅔ cup whipping cream
- 1 tbsp icing sugar
- Preheat oven to 160 degrees Celsius.
- Grease and line a 7-inch pan with parchment paper.
- In a mixing bowl, cream the butter and sugar together until you get a pale, fluffy mixture.
- Add in 1 egg at a time and mix well.
- When the eggs have been incorporated, add vanilla and fold in the flour.
- Pour the cake batter into a pan and bake the cake in the center shelf of your preheated oven.
- Bake for about 30-40 minutes or till a skewer comes out clean.
- Once done, remove cake from the cake pan and keep it on a wire rack to cool.
- Place the strawberries in a bowl and mix in the jam. Once well mixed, set aside.
- In another bowl, whip the cream and icing sugar for a few minutes till soft peaks are formed.
- Cut the cake into half.
- Place 1 side of the cake on a plate/cake stand and spread with some whipped cream.
- Top with the strawberry jam mixture.
- Top with the other half on the cake, top-side up.
- Decorate with icing sugar if desired.