Hello everyone! Hope you are all enjoying this stunning weather! A delicious light recipe for you today, Victoria sponge. A classic Victoria sponge cake perfect for this summer weather. A super easy bake that we all know and love. A light vanilla sponge layered with fresh cream, jam and fresh fruit.
You can play around with different flavours and decoration with this cake if you like! So many different options. You could add some fruit to the cake when baking, add some lemon zest to the sponge, use some different flavours of jam, add some lemon curd, fresh passion fruit drizzle, replace the cream with buttercream. Its super versatile so you can definitely play around to suit what flavours you like. Any questions just send me a DM over on Instagram and I will help you out!
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Victoria sponge Cake ! Also, check out my facebook group ”Gills Bakes and Cakes <3”
Victoria sponge
Equipment
- Baking paper
- Bowls
- Electric whisk
- Spatula
- 8×8 Cake tin
- Piping bags
Ingredients
Cake
- 250 grams Unsalted Butter
- 250 grams Caster sugar
- 250 grams Self raising flour
- 4 Eggs
- Pinch of salt
- 2 tsp Vanilla Bean Paste
Decoration
- 300 ml Double cream
- 2 tbsp icing sugar
- 1 tsp vanilla
- 5 tbsp Jam (Your fav)
- Fresh fruit
Instructions
Cake
- Preheat your oven to 180C/160C Fan. Grease and line the base of 2 x 8 inch cake tins.
- In a mixing bowl, Cream butter and sugar together till pale and fluffy.
- Whisk in your Vanilla.
- Mix in eggs one at a time until combined.
- Sieve flour and salt into the mix and gently fold till just combined.
- Separate the mix into your two baking tins evenly.
- Bake for 25-30 minutes until a toothpick comes out clean or the centre of the sponge springs back when your press the centre.
- Leave to cool completely then remove from the tins.
Decoration
- In a large bowl add your cream, icing sugar and vanilla. Whisk up until nice and thick. Be careful not to over whisk your cream or you will end up making butter.
- Add one of the cakes to your serving board.
- Layer on your jam over the top of the cake.
- With a piping bag or a spatula layer your cream on top of your jam. I left about 20% of the cream to decorate the top of the cake.
- Next, Add your final layer of cake on top.
- Decorate this however you like, I piped on some cream and decoarted with a mix of fresh berries and a dusting of icing sugar.
- Enjoy! Please kep refrigerated!
Notes
- This cake will last 2+ days stored in an airtight container in the fridge. The cream will start to deflate so its best eaten fresh on the day its made.
- You can play around with the decoration and even simplify it more if you like and keep the outside plain.
- I used double cream in the recipe so the cream lasts longer.
- There will be a reel in instagram of me making this cake so keep an eye out!
- Stainless steel prep bowls*-Premium Stainless Steel Mixing Bowls
- I use these food scales *- Salter Digital Scales
- I use these piping bags*- 100 Pcs Piping Bags
- I use these heat proof spatulas*- High-Heat Silicone Spatula
- I have left a good cheap option for a hand whisk below*-Kenwood Hand Mixer
- Cheap Turntable option*- Rotating Cake Stand
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes
