Victoria Sponge Cake
The Victoria Sponge is a ‘simple’ yet delicately delicious cake. We’ve added mixed berries and cream cheese in our version, but did you know that it was originally named after Queen Victoria who used to enjoy a slice for afternoon tea?
|445 g Unsalted Butter (Room Temperature)|
|330 g Caster Sugar|
|2 tsp Vanilla Essence|
|¼ tsp Almond Extract * (Optional)|
|330 g Self Raising Flour|
|1 tsp Baking Powder|
|½ cup Strawberry Jam|
|224g Cream Cheese|
|2 cups Icing Sugar (260g)|
|½ cup Strawberries|
|½ cup Blueberries|
|½ cup Raspberries|
- Put 330 g unsalted butter into a mixing bowl and whisk on medium speed for 1 min, then add in the caster sugar and keep whisking for another 5 mins until it is pale and creamy.
- Add the eggs one by one into the mixing bowl and continue whisking until all eggs have been used and the mixture is well combined, then add in 1 teaspoon vanilla essence & the optional almond extract.
- Sift the self raising flour and baking powder into a bowl, then gradually add this to the mixing bowl while the whisk is still on, this could take some time so be careful.
- When it is fully combined into a creamy batter, pour it into a greased and lined 9” round tin.
- Bake the cake in a preheated oven at 175℃ for 40 - 45 mins or until it comes out clean when poked with a bamboo skewer.
- Meanwhile mix the remaining 115g unsalted butter, cream cheese, icing sugar and 1 teaspoon vanilla essence together with a mixer, place this frosting into a piping bag and then keep it in a cool place or fridge for later.
- Remove the baking tray/tin from the oven and let it cool completely.
- Cut the cake horizontally in half (use toothpicks and ruler for accuracy).
- Spread the strawberry jam on the bottom half of the cake, then pipe the cream cheese on top of the jam from the outside in a circular motion.
- Place the other half of the cake on top and then spread on the remainder of the frosting and jam, then finish off with some fresh berries.
NB: You could also just dust some icing sugar on top for a more classic traditional finish instead of the creamy icing and berries.