Victoria Sponge Recipe
I decided to make the cake how I would want it, by using a blend of fresh raspberries and strawberries mixed together with a blend of raspberry and strawberry jam and topped with a stabilized whipped cream, rather than just strawberry jam and a buttercream frosting. The result? To die for! Word on the street was that it was the best Victoria Sponge they had ever had!
Ingredients
- Yellow Cake
- 6 large egg yolks
- 1 liquid cup milk at room temperature
- 2 ¼ teaspoons vanilla
- 3 cups sifted cake flour
- 1 ½ cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- ¾ teaspoon salt
- 12 tablespoons unsalted butter â softened
- Filling
- 2 cups chopped fresh berries (strawberries, raspberries or a combination)
- 1 ½ cups jam (strawberry, raspberry or a blend of the two)
- Whipped Cream
- 1 liquid cup whipping cream (or double cream)
- 2 tablespoons icing sugar
- 1 teaspoon cornstarch (corn flour)
- ½ teaspoon vanilla
Directions
- Wisk flour, sugar, baking powder and salt until blended.
- Lightly mix egg yolks with 1/3 of the milk and the vanilla.
- Add butter and remaining milk to dry ingredients and mix on low until incorporated.
- Add 1/3 of the egg yolk and milk mixture and mix on low until incorporated. Turn mixer on medium-high speed and mix for 20 seconds. Repeat this process two more times with the remaining egg yolk and milk mixture.
- Divide cake batter evenly between the two pans.
- Bake at 350 for 25-35 minutes or until a tester inserted near the center comes out clean. When cake is done, remove from oven and allow to cool for 10 minutes. Remove the cake from the pans and allow to cool completely.
- Chop the berries and add 1 cup of the jam. Mix well.
- Spread the berry mixture on the top of one of the cakes.
- Warm 3 tablespoons of the cream with the cornstarch until dissolved and cool to room temperature.
- Add the cornstarch and cream mixture with the remaining cream and whip until soft peaks form.
- Add the sugar and vanilla and whip until stiff peaks form, being careful not to turn the cream to butter.
- Spread ½ of the whipped cream over the top of the berries and cover with the second cake.
- Spread the remaining 1/2 cup jam mixture over the top layer and spread that with the remaining ½ whipped cream.
- Serve at room temperature to experience the intensity of the fruitsâ flavors.
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