Victoria Sponge
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 people
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Calories
358 kcal
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Course
Dessert
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Cuisine
Australian, British
Victoria Sponge
Description
The Victoria Sponge recipe combines simple ingredients to produce two soft and moist cake layers held together by a combination of strawberry jam and thickened cream. The batter is gently folded to maintain airiness, then baked until just set with a pale golden crust. The filling adds sweetness and moisture, while the fresh strawberries garnish provides bursts of fresh fruit flavor and a slight texture contrast. The assembly creates a refined yet approachable sponge cake that can be sliced and served alongside a cup of tea or coffee.
This cake is typically served at room temperature to preserve the whipped cream's texture. While the recipe calls for caster sugar and self-rising flour for structure and sweetness, the addition of melted butter and boiling water contributes to tenderness and moistness. The careful blending and folding of the batter ensure a delicate crumb without overworking the flour.
Preparing the cake layers in two tins allows for even cooking and a neat layering effect. After spreading the jam and cream on one cooled cake, placing the other on top creates a sandwich-style presentation. Finishing with a dusting of icing sugar and chopped strawberries enhances the visual appeal and complements the cake's flavor.
Ingredients
- 1 cup caster sugar
- 3 egg
- 1 cup self-rising flour
- 1 tablespoon butter melted
- 4 tablespoons water boiling
Decorating
- 300 ml thickened cream
- ⅓ cup strawberry jam
- ½ punnet strawberries chopped
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease 2 round cake tins (of about 20cm diameter) and then line with baking paper.
- Beat eggs and sugar well in a stand mixer.
- Add flour and fold gently with a spatula to combine.
- Add melted butter and water and combine gently using a spatula. If flour lumps remain, whisk gently until the mixture is smooth.
- Bake in oven for 12-15 minutes.
- Leave to cool in cake tin for a few minutes before turning out onto a cooling rack.
- When cool, spread jam on one cake and then spoon or pipe whipped cream on top of jam.
- Place second cake on top to make a sandwich.
- Dust cake with icing sugar and then decorate top of cake with chopped strawberries and remaining cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 55mg | 2% |
| Potassium | 78mg | 2% |
| Sugar | 31g | 62% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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