Victoria sponge cake
The British tea classic: delicious sponge cake with home made strawberry jam and cream.
Prep Time30 minutes mins
Baking Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: British
Servings: 6 People
Calories: 679kcal
Sponge
- 3 eggs room temperature yolk and white separately
- 150 g Granulated sugar
- 2 teaspoon vanilla extract pure
- 100 g Whole milk room temperature
- 80 g Vegetable oil
- 190 g Pastry flour
Make the sponge cake according to my detailed Baking Guide . Let the sponge cool to room temp before assembling Make the strawberry jam by cooking the ingredients in a saucepan on medium heat for approx. 30 min or until it thickens. Let is cool to room temp before using
Whip the cream with icing sugar until stiff peaks. Make sure you monitor the consistency carefully and do not over whip the mixture
Cut the sponge cake horizontally into half then start building up the cake from bottom to top
Pipe half of the cream around the edge of the sponge then spread ¾ of the jam in the middle. Pop in into the fridge for 30 minutes to set
Place the second layer on top and pipe the second half of the cream around the edge and spread the rest of the jam in the middle
Decorate with fresh strawberries and dust with icing sugar
Calories: 679kcal | Carbohydrates: 86g | Protein: 9g | Fat: 35g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 60mg | Potassium: 328mg | Fiber: 5g | Sugar: 60g | Vitamin A: 893IU | Vitamin C: 46mg | Calcium: 87mg | Iron: 2mg