Irresistibly Easy Victoria Sponge Cake
This Victoria sponge cake is delicate and fluffy, with a layer of sour fruit preserve and a delicious double cream frosting, topped with fresh strawberries. This fail-proof cake recipe is the perfect way to start celebrating summer in your kitchen.
Servings: 8
Ingredients
For the Cake
- 200 g butter (at room temperature)
- 150 g icing sugar
- 4 eggs (large, at room temperature)
- 200 g flour
- 2 tsp baking powder
For the Frosting
- 400 g double cream (chilled)
- 70 g icing sugar
For the filling & topping
- 240 g sour fruit preserve (e.g. blackcurrant)
- 200 g fresh strawberries
Instructions
For the Cake
- Prepare two 18 cm (7 inch) cake tins, grease the base and sides and line them with parchment paper. Preheat the oven to 180°C (356°F).
- Fit a large bowl of stand mixer with paddle attachment. Cream butter with sugar on medium speed for 5 minutes until pale and fluffy. Scrape off sides of the bowl and mix on medium speed for 20 more seconds.
- Add eggs, one at a time, beating well on low speed for 30 seconds. Make sure to scape off sides of the bowl after each addition.
- Sift flour with baking powder into a separate bowl. Reduce mixer speed to low and add the flour in two portions to the cake batter just until incorporated. Scrape off sides of the bowl and mix everything together for an additional minute on low speed.
- Pour the cake batter evenly between the two cake tins. Bake on the middle shelf of the oven for approx. 35 minutes or until a toothpick inserted in the middle comes out clean. After this time, take the cake out of the oven, place on a cooling rack and allow to cool completely.
For the Frosting
- Whisk double cream in a large bowl of a stand mixer fit with a whisk attachment. Start with a low speed for 30 seconds. Then increase to high speed and beat the cream until it has a thick consistency and the whisk leaves clear marks in the cream.
- Add icing sugar and whisk on low speed just until incorporated.
Assembling the Cake
- Take the cake out of the cake tins and peel off the parchment paper. Level off the doomed tops of the cakes.
- Place one of the cakes on a serving plate and spread the entire fruit preserve, all the way to the edges. Now, layer half of the whipped cream and spread evenly across the cake. Place the second layer of the cake, gently pressing it in with your hand. Layer the second half of the whipped cream and spread it evenly. Top with fresh strawberries. Store in the fridge until serving. Enjoy!