Classic Victoria Sponge Cake
A British classic of vanilla sponge cake filled with strawberry jam and buttercream,topped with fresh strawberries
Kochutensilien
- 2 x 8" (20cm) round baking tins Either can be used, however the 8-inch cakes will be slightly shorter in height
Zutaten
For the cake
- 350 g gluten-free self-raising flour blend
- 350 g caster sugar
- 350 g margarine room temperature
- 6 medium free-range eggs room temperature
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp Xanthan Gum
- ¼ tsp salt
For the filling
- 125 g butter softened
- 280 g icing sugar plus extra for dusting
- ¼ tsp vanilla extract
- 1 tbsp milk
- 5-6 tbsp strawberry jam
- 3 strawberries sliced
- strawberries to decorate
Anleitungen
For the sponge cake
- Preheat the oven to 160° C Fan and line the bottom of two 8-inch round baking tins with parchment paper, making sure to then grease them thoroughly with a greasing brush afterwards.
- Cream the margarine and butter together in a mixer until light and fluffy in texture.350 g margarine, 350 g caster sugar
- Whisk in the eggs one at a time until completely combined.6 medium free-range eggs
- Add the vanilla extract and whisk again.1 tsp vanilla extract
- Pour in the flour, Xanthan Gum, salt and baking powder and mix until combined and no pockets of flour remain.350 g gluten-free self-raising flour blend, 2 tsp baking powder, ½ tsp Xanthan Gum, ¼ tsp salt
- Divide the mixture evenly between the two tins and level the tops with a levelling spatula.
- Bake on the middle shelf for around 30-35 minutes or until the middle of each cake is spongy to the touch and an inserted cocktail stick comes out clean.
- Once baked, allow the cakes to cool completely to room temperature before preparing the filling.
For the filling
- Cream the butter in a mixer until paler in colour and fluffier in texture.125 g butter
- Add the icing sugar, vanilla extract and milk, and whisk again until thoroughly combined. This may take a few minutes.280 g icing sugar, 1 tbsp milk, ¼ tsp vanilla extract
- Spread a generous layer of strawberry jam on the bottom layer sponge, before adding a layer of buttercream on top by either piping it on using a piping bag and nozzle, or simply spreading it on top with a spatula.5-6 tbsp strawberry jam
- Place the sliced strawberries on top of the buttercream, before placing the second sponge layer on top.3 strawberries
- Any leftover buttercream can be spread on top of the cake along with some extra fresh strawberries to decorate.strawberries
- Dust with a light layer of icing sugar to finish.280 g icing sugar
Notizen
Tips & Tricks
Room temperature ingredients are essential for this recipe to work. Room temperature ingredients ensures that they all can be mixed together thoroughly. If you forget to take your eggs out of the fridge beforehand, place them in a bowl of lukewarm, not hot, water 15 minutes prior to baking to bring them to room temperature quickly.
The toothpick test is a great way to check whether your cakes are done. As all ovens are calibrated differently, the baking times stated are always suggested a a rough guide. To check if the cake is done, insert a toothpick into the centre and if it comes out with no crumbs stuck to it, you can assume that the cake is baked through and ready to come out.
I use grams for weighing almost all of the ingredients in my recipes as it is what I am most used to when cooking and baking on a daily basis. I use measuring cups for simple ingredients such as spices or smaller amounts as it can be much easier to measure. I would recommend sticking to what the recipe suggests as there is no guarantee that converting into cup measurements will have the same outcome.