
British · Dessert
Victoria Sponge
From the zcook collection
A classic Victoria Sponge Recipe, decorated with fresh strawberries and whipped cream.
- 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
Step 1: Preheat oven to 180 degrees celsius (fan-forced).
Step 2: Grease 2 round cake tins (of about 20cm diameter) and then line with baking paper.
Step 3: Beat eggs (3) and sugar (1 cup) well in a stand mixer.
Step 4: Add flour and fold gently with a spatula to combine.
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.
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.
Step 7: Leave to cool in cake tin for a few minutes before turning out onto a cooling rack.
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.
Step 9: Place second cake on top to make a sandwich.
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.
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