Victoria sponge cake
The British tea classic: delicious sponge cake with home made strawberry jam and cream.
Servings: 6 People
Calories: 679kcal
Equipment
Ingredients
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
Strawberry jam
- 450 g Strawberry fresh or frozen
- 130 g Granulated sugar
- 30 g Lemon juice
Cream
- 300 g Heavy Cream
- 50 g Icing sugar
Instructions
- 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
Nutrition
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