Do you have family or friends coming to visit?
We did this Sunday and what better way to show we were pleased to see them than to bake a fabulous fresh cream cake for them to enjoy!
We have titled this post our “Ultimate Victoria Sponge” though you have to bear in mind that this is our version of the classic which would normally have used raspberries and not strawberries and would have been finished with a dusting of icing sugar and no cream. Why call it a Victoria Sponge then? I hear you ask, well the sponge mixture is as traditional as it gets.
Oh one other thing to mention, most recipes you will find seem to use 20cm sandwich tins however our recipe is calculated for 24cm tins. We have just purchased a set of 24cm silicone sandwich tins and wanted to test them out which proved to be a very good purchase indeed.
286g Unsalted Butter (room temperature) – 286g Caster Sugar – 5 Free Range Eggs – 1 tsp Vanilla Extract – 286g Self-Raising Flour (sifted) – 1 tbsp Milk (room temperature) – 400 ml Double Cream – Strawberry Jam – Fresh Strawberries
First of all its worth us pointing out that we used our trusty KitchenAid stand mixer though this could easily be made using an electric mixer or if you feeling in need of a workout even by hand ( good luck with the hand whisking method 🙂 )
Preheat your oven to 180c / 350f / gas 4 and then add your Butter to the mixer and beat until very smooth and creamy. With the mixer still on gradually add the sugar and once all of it has been added continue to beat the mixture for a further 4-5 minutes. This will turn the mixture very light and fluffy which is one of the secrets to a light airy sponge. ( Dont forget to scrape down the sides of your mixing bowl every now and then to ensure everything gets mixed in ) Break your eggs into a small bowl and add the vanilla extract before beating lightly with a fork. Now very gradually add the egg mixture to the butter and sugar allowing each bit to fully incorporate before adding the next. ( if you think the mixture is going to curdle add a tablespoon of the sifted flour ) Sift your flour for a second time into the butter mixture, add the milk and gently fold the flour into the butter mixture with a metal spoon until fully incorporated and no streaks of flour remain visible. ( Do this as lightly as possible to avoid knocking out the air you have just beaten into the mixture ) Devide the sponge mixture between two 24cm sandwich tins and spread the mixture evenly to the edges. Bake for approximately 20 – 25 minutes until golden brown and the edges are pulling away from the sides of the tins.
Once the sponge have cooled slightly turn out onto a wire rack to fully cool down. Once cooled completely turn one sponge upside down onto a serving plate or cake stand and spread a generous amount of your favourite strawberry jam on top going almost to the edge. ( We used our homemade strawberry jam on this occasion – recipe to follow at a later date ) Now beat your double cream in the mixer until just peaking and spread half of this onto the jam before placing the second sponge on top. Now spread the remaining cream on top of your cake and decorate with fresh strawberries.
Note: For a slight variation you can add a teaspoon of vanilla extract and a teaspoon of caster sugar to the cream before its beaten for a more luxurious flavour.
So next time you have visitors coming go ahead and make this wonderful Ultimate Victoria Sponge . . .