Make it Monday: Victoria Sponge with strawberries and cream

May 7, 2012

For Kate’s birthday we had a simple gathering of family, and as all of Piran and Kate’s cousins live in Cornwall that meant it was just two children and six adults. Therefore I wanted a cake that was special enough for a first birthday but also suited to adult tastes. I decided on a simple Victoria Sponge with fresh cream and strawberries and it was delicious.

For the sponge cake:

4 eggs
200g softened butter
200g caster sugar
200g self raising flour
2 tsp baking powder
1 tsp vanilla essence

For the filling and decoration:

500ml double cream
Strawberry jam
Fresh strawberries
Hundreds and Thousands

I put it all in my mixer and just beat it until it was all just combined. You could also do this with an electric hand whisk or a wooden spoon. You are looking for a soft dropping consistency.

Divide the mixture into two 8″ baking tins and pop into a preheated oven (180 degrees) for 20-25 minutes. Do not open the door in the first 20 minutes. Cakes are cooked when the sponge bounces back when pressed gently on the top.

I left the cakes to cool completely (I actually made these the day before and assembled it a couple hours before the party).

Just before I assembled the cake I printed a large 1 on a sheet of paper and then cut it out on a cutting mat using a craft knife and ruler so I had a template for the design on top. You could do this easily with loads of different numbers / names or designs.

Start with one sponge on the bottom and spread a generous amount of strawberry jam across it. Then slice some strawberries and put a single layer on top of the jam. Place strawberries cut in half round the edge of the cake with the cut sides facing outwards, the jam will help to keep them in place.

Whip the cream until it forms soft peaks and pile it into the middle of the cake, reserving a couple of spoonfuls for the top. Gently place the second sponge on top and rest it on the strawberry points. Then spread the remaining cream on the top.

Lay the paper on top of the cream and gently pour the hundreds and thousands into the cut out part of the template, carefully patting them down so they stick in the cream. Gently lift the paper away and you have your decoration.

Best eaten as soon as possible. A perfect summer desert, perhaps even for your jubilee celebrations if you are so inclined. It makes me feel summery even if the weather does not!

If you have made anything this week please let me know in the comments and leave me a comment so I can come and have a nosey if you have written about it.

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