Victoria sponge cake with strawberry jam
User Reviews
5.0
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
1 cake
Victoria sponge cake with strawberry jam
A classic and delicious Victoria sponge cake recipe with strawberry jam and buttercream along with loads of how-to tips and tricks.
Ingredients
Cake:
- 225 grams salted butter
- 225 grams caster sugar
- 4 medium free-range eggs
- 1 tsp vanilla extract
- 225 grams self-raising flour
- 1 ½ tsp baking powder
- 100 ml milk
Icing/frosting filling:
- 100 grams butter softened
- 140 grams icing sugar sifted
- ½ tsp vanilla extract
- 1-2 tsp milk
- Approx. – 160gms Bonne Maman Strawberry preserve
- icing sugar for dusting
Instructions
- Preheat the oven to 190C/375F and line two 20cm springform baking tins with baking paper.
- Using an electric mixer, beat the butter and caster sugar until pale and fluffy, about 3 minutes.
- Add each egg one at a time, ensuring it's well incorporated before adding the next one. Add the vanilla extract.
- Sift the flour and baking powder twice and then add that to the cake batter while mixing on low. Add the milk and briefly whisk to combine. Do not over mix.
- Scrape down the bowl of the mixer and divide the batter evenly between the 2 cake tins. Even the top out with a spatula.
- Bake for 20 – 25 minutes until golden brown and springy to the touch. The cake is done when you insert a sharp knife into the middle and it comes out clean. If necessary and to prevent over-browning, loosely cover the cakes from about 10 minutes into the baking time.
- Cool on a rack.
- Make the icing by whisking all the ingredients until pale and fluffy.
- Assemble the cake starting with a layer of icing then a layer of Bonne Maman jam. Place the second layer on top and dust with icing sugar.
Notes
- This cake can be made in advance and stored in an air-tight cake tin
- At Room Temperature:
- In the Refrigerator:
- Freezing the Cake:
- Defrosting:
At Room Temperature:
Store the cake in an airtight container or cover it with plastic wrap to keep it fresh. Keep at room temperature for up to 2–3 days in a cool, dry place away from direct sunlight.
- Store the cake in an airtight container or cover it with plastic wrap to keep it fresh.
- Keep at room temperature for up to 2–3 days in a cool, dry place away from direct sunlight.
In the Refrigerator:
If the cake contains fresh cream or perishable fillings, store it in the fridge in an airtight container. Allow the cake to come to room temperature before serving for the best texture and flavour. Can be stored in the fridge for up to 3–4 days.
- If the cake contains fresh cream or perishable fillings, store it in the fridge in an airtight container.
- Allow the cake to come to room temperature before serving for the best texture and flavour.
- Can be stored in the fridge for up to 3–4 days.
Freezing the Cake:
Unfilled Cake Layers: Wrap each layer tightly in plastic wrap, then in aluminium foil, or place in a freezer-safe container. Filled and Assembled Cake: Wrap the entire cake in plastic wrap, followed by aluminium foil, or place it in a large, airtight container. Freeze for up to 3 months.
- Unfilled Cake Layers: Wrap each layer tightly in plastic wrap, then in aluminium foil, or place in a freezer-safe container.
- Filled and Assembled Cake: Wrap the entire cake in plastic wrap, followed by aluminium foil, or place it in a large, airtight container.
- Freeze for up to 3 months.
Defrosting:
To thaw, remove the cake from the freezer and leave it wrapped at room temperature for a few hours or overnight. Unwrap only after it’s fully defrosted to prevent condensation from making the cake soggy.
- To thaw, remove the cake from the freezer and leave it wrapped at room temperature for a few hours or overnight.
- Unwrap only after it’s fully defrosted to prevent condensation from making the cake soggy.
User Reviews
Overall Rating
5.0
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