Blueberry Victoria Sponge Cake

Blueberry Victoria Sponge Cake is so fluffy, fluffy and light that it’s hard to believe there are hidden calories in it. Victoria Sponge Cake is a classic of the tea and coffee tables. By the way, it’s very easy to make, really fluffy and you don’t need any special accessories.

Blueberry Victoria Sponge Cake

Ingredients for Blueberry Victoria Sponge Cake:

For the buttercream:
125 g butter in pieces
250 g icing sugar
a dash of water

For the cakes:
225 g finest sugar
225 g flour
225 g butter
4 eggs
1 tsp baking powder
1/2 tsp vanilla extract
1 portion buttercream
100 g raspberry jam
20 g icing sugar

Instructions:

Put the butter in small pieces into the mixing bowl. Mix for 40 seconds on speed 5. Push everything down with the spatula and insert the whisk attachment. Beat for 2.5 min. | speed 3.5. Meanwhile, gradually add 250 g icing sugar by the spoonful through the opening in the mixing bowl lid. Finally, add a dash of water through the opening and your buttercream is ready. You can also add food colouring, a little of your favourite fruit cream or a dash of alcohol at the end.

Preheat the oven to 350 °F top/bottom heat.

Line two 20 cm round springform tins with baking paper and set aside.

Now, for the sponge cake base, place the sugar, flour, butter, eggs, baking powder and vanilla extract in the mixing bowl. Mix for 30 seconds on speed 5.

Divide the sponge mixture between the two baking dishes and bake for 25-30 minutes each, until golden brown. Place on a cooling rack to cool.

When the base has cooled, take a 10 cm diameter biscuit cutter or a glass and cut out 6 round shapes. Set aside.

Now spread the buttercream over 3 round sponge bases, spread with a little jam and top with the 3 remaining round sponge bases. Sprinkle with a little icing sugar and fresh blueberry serve.

More Delicious Sponge Cake Recipes

vegan victoria sponge

strawberry sponge cake recipe uk

apple sponge cake

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Blueberry Victoria Sponge Cake
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