zcook
Victoria Sponge

British · Dessert

Victoria Sponge

From the zcook collection

A classic Victoria Sponge Recipe, decorated with fresh strawberries and whipped cream.

No ratings yet

  • Vegetarian
  • Australian
  • Dessert
  • victoriasponge
Total
30 min
Prep
15 min
Cook
15 min
Serves
8
Level
Medium
Energy
358 kcal

Method10 steps · about 30 min

  1. Step 1: Preheat oven to 180 degrees celsius (fan-forced).

  2. Step 2: Grease 2 round cake tins (of about 20cm diameter) and then line with baking paper.

  3. Step 3: Beat eggs (3) and sugar (1 cup) well in a stand mixer.

    Uses 1 cup caster sugar · 3 eggs

  4. Step 4: Add flour and fold gently with a spatula to combine.

    Uses Well-beaten egg-sugar sponge foam · 1 cup self-raising flour

  5. Step 5: Add melted butter (1 tablespoon) and water (4 tablespoons) and combine gently using a spatula. If flour lumps remain, whisk gently until the mixture is smooth.

    Uses Foam with gently folded flour · 1 tablespoon melted butter · 4 tablespoons boiling water

  6. Step 6: Divide the batter evenly between the two prepared 20 cm tins. Bake at 180°C fan-forced for twelve to fifteen minutes, until the cakes spring back when gently pressed. Keep the oven door closed during baking until checking near the end.

    Bake sponge · 15 minUses Prepared sponge batter

  7. Step 7: Leave to cool in cake tin for a few minutes before turning out onto a cooling rack.

    Uses Baked sponge cake layers

  8. Step 8: Whip the 300 ml cream and reserve a little for decorating the top. Once the cakes are completely cool, spread strawberry jam (1/3 cup) on one layer, then spoon or pipe the remaining whipped cream over the jam.

    Uses Completely cooled sponge layers · 300 ml thickened cream · 1/3 cup strawberry jam

  9. Step 9: Place second cake on top to make a sandwich.

    Uses Jam-and-cream-filled bottom sponge layer · Second cooled sponge layer

  10. Step 10: Dust the assembled cake with icing sugar, then decorate with the chopped half punnet strawberries and reserved whipped cream. Keep the cream-filled cake refrigerated until serving.

    Uses Assembled Victoria sponge sandwich · Reserved whipped cream for decoration · 1/2 punnet strawberries, chopped (punnet size unspecified) · Icing sugar as needed to dust cake top; amount unspecified

0 threads

Sign in to join the discussion.

No comments yet. Start the discussion.