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:
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
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.
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.
Once all three cakes have been baked it’s time to start your layering! Spread your layers with berry jam then…
Layer with a good helping of whipped cream!
Pop the second layer of cake on & repeat with your berry jam & whipped cream again!
Lay your final cake layer on top (being very careful not to let it turn into the leaning tower of Victoria Sponge!).
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!