Victoria Sponge

Im baaaaack!
Did you miss me?
Yeah I missed you too 🙂

I’ve been pretty busy so haven’t been baking/blogging much but that doesn’t mean I haven’t been thinking about it. I have so many recipes planned to try out and share with you guys so I hope you are all geared up and ready for another year of awesome bakes.

Today I am sharing my recipe and technique for another classic bake, the Victoria Sponge. This is such a lovely tea time treat and really simple to put together. You will most likely have the ingredients needed for this cake already so get reading and baking 🙂  


INGREDIENTS


Victoria Sponge

  • 3 large eggs (Weighed)
  • Sugar (Same weight as eggs)
  • Margarine – Stork (Same weight as eggs)
  • Flour (Same weight as eggs)
  • 2 tbl Milk
  • 1 tsp Vanilla Extract

Strawberry and Fresh Cream Filling

  • 300ml Whipping Cream (Or Double Cream)
  • 3 tsp Granulated Sugar (1tsp per 100ml of cream)
  • 3 tbl Strawberry Jam

Equipment

  • Measuring Scale
  • Spatula
  • Mixing bowl
  • Handheld Mixer or Stand Mixer
  • Sieve
  • 2 8inch Round Cake Tins

PRE BAKE PREP


Before you get started with your mix it’s always a good idea to prepare your tins. Grease your cake tins with butter and flour and preheat the oven to gas mark 3 (or 170C or 325f)


VICTORIA SPONGE


  • Weigh 3 large eggs (In their shells)
  • Measure out the sugar, margarine and flour the same weight as the eggs and set aside
  • Cream the butter and sugar till light and fluffy (5 min is what you need for the an amazingly light and airy sponge)
  • Whilst they are creaming, whisk your eggs
  • Add the whisked eggs into the mixture little at a time making sure to mix well between each addition
  • For a light and airy cake sift the flour into your mix
  • Fold the flour into your mixture gently (Mix on lowest setting if using a handheld whisk)
  • Mix the vanilla and milk together
  • Add the vanilla infused milk into the batter and mix gently for one last time.
  • Divide batter between your two 8 inch tins
  • Bake on Gas Mark 3 for 25 min (Or until risen and golden)

Once your cakes have baked and cooled down completely, make a start on your filling.  


STRAWBERRY AND FRESH CREAM FILLING


  • Whip together the cream and sugar till you get soft peaks
    • You will know you have reached soft peaks when you turn your bowl over and the cream stays
    • Tip: Place your whisk attachment and bowl in the fridge for about 30 min or so before you intend to make the filling. The cold will help whisk the cream up nicely.


ASSEMBLE AND DECORATE


  • Place your first layer on your cake board (Or plate..whatever your using to display your treat)
  • Smooth on a layer of strawberry jam
  • Smooth on a generous layer of your whipped cream
  • Sandwich the cakes together
  • Dust the top with icing sugar (Or decorate as you please)


ALTERNATIVE FROSTING/DECORATING IDEAS


  • Instead of strawberry jam you could use fresh strawberries.
  • Substitute Strawberry Jam for Raspberry Jam. Whatever floats your boat really
  • You could also use vanilla buttercream if fresh cream isn’t your jam (Get it… xD)

Hope you enjoyed reading this post as much as I did making the cake.

As always please tag #JMABakes so we can see your attempts. See you soon with another awesome mouth watering bake 🙂 xx

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *