It’s back to basics with this bake. Classic Victoria sponge cake, so simple but so delicious!
There are so many variations of a classic Victoria sponge. Buttercream or fresh cream? Raspberry or strawberry jam? Decorate or leave plain?
I started going down a rabbit hole when researching this one, only to realise that there isn’t really a “right” way and that, to be honest, it doesn’t really matter! It’s one of those cakes that I think you can decide what your classic take on Victoria sponge will be, and let’s face it, it’s always going to taste amazing.
So here’s my take on it. Beautifully baked vanilla sponge cakes sandwiched together with strawberry jam and fresh whipped cream flavoured with vanilla essence. For the decoration, I chose a simple dusting of icing sugar. As you know I’m all about simplicity!
Ingredients (makes a two-layer 8inch Victoria sponge cake)
For the cake:
250g Stork tub
250g white or golden caster sugar
4 large eggs, at room temperature
250g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon milk
For the filling:
3-4 tablespoons strawberry jam
150ml double cream
1 teaspoon vanilla essence
4-5 fresh strawberries (optional)
For the decoration:
Icing sugar for dusting
Preheat oven to 180°C. Line the base of two 8inch/20cm round baking tins with greaseproof paper and lightly grease the sides with a little butter.
Start by making the cake. In a large bowl beat together the butter, caster sugar and vanilla extract until light and creamy.
Mix in the eggs one at a time, adding a tablespoon of the 250g flour with each egg to stop the mixture from curdling.
Add the remaining flour and baking powder, and fold the mixture together until smooth and combined. Be careful not to over-mix. The mixture should drop off the spoon but still hold its shape. If it’s too thick then add a tablespoon of milk and mix through.
Divide the mixture equally between the cake tins. Lightly tap the baking tins on the side to release any air bubbles. Bake for 25-30 minutes until the cakes are golden brown and a skewer inserted into the middle comes out clean. Remove them from the oven and leave in the baking tins for 5 minutes to cool. Run a knife around the edge of the tins and carefully turn the cakes out onto a cooling rack.
Now make the filling. Whip the double cream and vanilla extract with a whisk or electric mixer until the cream starts to thicken, can hold its shape but is still soft. Be really careful not to over whip as this can make the cream hard and grainy. If you’re unsure, I found watching BBC’s video tutorial really helpful.
Time to decorate. Choose a cake layer for the base and place it on a pretty plate or cake stand. Spread the jam on top into an even layer. Make sure the jam doesn’t go right up to the edge of the cake, you’ll want to leave about a 1cm gap. Spoon the whipped cream on top and spread out into an even layer, again leaving space. Cut the strawberries lengthways and dot around the outer edge of the cake. Carefully place the other cake layer on top and lightly press down so that the jam and cream spread out to the edge underneath. Finish with a dusting of icing sugar.