Over The Top Victoria Sponge Cake

Victoria Sponge 7

There are those experimental cakes that merge unsuspecting flavours together in a way that is new & exciting.

Then there are those cakes that are classic & don’t really need anything in the way of reworking. Victoria Sponge Cake is one of those classics. I made one a week ago for the Mothership’s birthday – she’d requested sponge cake but I wanted to make it a little more interesting & exciting. So, without further ado, here’s what I did…

What you’ll need:
9 eggs
1 & 1/4 cups caster sugar
1 & 1/2 tsp vanilla extract
1 & 1/3 cups plain flour
3/4 cups self-raising flour
100g unsalted butter, melted & cooled
1 & 1/2 cups berry jam
1 & 1/2 cups cream
Fresh berries

Victoria Sponge 1

Preheat the oven to 180 degrees Celsius then grease & line 3 cake tins. Combine the eggs, sugar & vanilla  & beat for 6-7 or until it’s pale, thick & doubled in size.

Victoria Sponge 2

 Then, using a metal spoon gently fold in the sifted flours, followed by the cooled, melted butter. Mix until just combined & there is no trace of white flour. The spread the mixture evenly into the cake tins or bake in 3 batches in the same tin for 25-30 minutes or until golden & firm to the touch. Leave to cool in the tins for 5 minutes then turn out onto a wire rack to cool completely.

Victoria Sponge 3

Once all three cakes have been baked it’s time to start your layering! Spread your layers with berry jam then…

Victoria Sponge 4

Layer with a good helping of whipped cream!

Victoria Sponge 5

Pop the second layer of cake on & repeat with your berry jam & whipped cream again!

Victoria Sponge 6

Lay your final cake layer on top (being very careful not to let it turn into the leaning tower of Victoria Sponge!).

Victoria Sponge 8

Cover it with one final helping of whipped cream then fit as many fresh berries on top of that whipped cream layer as you can! Take a photo at this point because as soon as people start cutting into it, it probably won’t look as fancy!

xoxo Lucy new