This cake is to celebrate my husband and I getting through this week, we never thought we’d actually get there given the homework, spelling tests and everything else that was thrown at us during the week – we did it, we made it baby!
You know how some things are just a classic, like the LBD well so is a Victoria Sponge Cake, it looks prettier than the ones my Grandma used to buy us when I was little but the taste is exactly the same. That gorgeous, airy vanilla sponge, strawberry jam – not homemade because really who has time for that – and slightly sweetened fresh cream.
Did we feel guilty for having 3 slices each at breakfast? Hell Nah!! It was like a reward 😅.
Hope you had a better week than we did.
Victoria Sponge Cake
Ingredients
160g unsalted butter, softened
160g self-raising flour
160g caster sugar
3 large eggs, lightly beaten
1 tsp vanilla essence
200ml fresh cream
100g strawberry jam
2 tbsp icing sugar, extra for dusting
250g fresh strawberries, optional
Method
Pre-heat the oven to 170°C. Prepare 2 20 cm round baking tins with baking paper and non stick baking spray and set aside.
In a large mixing bowl, cream together the butter, vanilla essence and castor sugar using an electric hand held whisk until light and fluffy, about 6-8 minutes.
Add the lightly beaten egg a 1/4 cup at a time, mixing well between additions, until fully incorporated.
Carefully fold in the flour. Spoon equal amounts of the batter evenly into the two prepared cake tins.
Bake for 25-30 minutes until a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow to cool for 5 minutes before turning out and peeling away the baking paper.
Whip the cream and 1 tablespoon of icing sugar to medium peaks. Then spread the bottom half of the cooled cake with half of the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream, add in diced strawberries (optional).
Sandwich the cake with the other half and transfer it carefully to a serving plate. Dust with the icing sugar and spread the remaining cream over and top with whole strawberries and serve.
Keep cake refrigerated.
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