Victoria Sponge Cake
Here fluffy Victoria Sponge Cake meets fruity jam and creamy cream filling! I can only too well understand why Queen Victoria loved this cake. For your royal baking experience, I have the recipe for you here!
Ingredients for Victoria Sponge Cake:
For the sponge cake:
180g butter, soft
150g sugar
4 eggs
1 pinch of salt
3 tsp baking powder
200g flour
For the filling:
200ml whipped cream
1 sachet of cream stiffener
1 packet vanilla sugar
150g strawberry jam
if necessary fresh berries to taste
For the decoration:
50g powdered sugar
strawberries
Method:
Preheat the oven to 350 and grease a 20 springform pan well with butter.
Beat the sugar with the butter and salt until creamy. Then add the eggs one by one and stir them in for about 1 minute each.
Mix the flour and baking powder in a bowl and sift over the batter. Fold in the dry ingredients briefly.
Pour the batter into the springform pan and bake the cake on the second rack from the bottom for 45 minutes. After 30 minutes, cover it with aluminum foil to prevent it from getting too dark.
Remove the cake from the pan, turn it out onto a cake plate and let it cool.
Whip the cream with the cream stiffener and the vanilla sugar.
Turn the cooled cake over and cut it horizontally in the middle.
Spread the jam on the bottom and spread the cream on top. You can also leave 2-3 tablespoons of cream as decoration.
Put the lid on and spread the remaining cream as a blob in the middle of the cake.
Decorate with fresh strawberries and dust with powdered sugar.
Note:
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