Sponge that’s light as air, freshly whipped cream and whole, fresh strawberries. There’s a lot to love about a classic Victoria sponge cake.
Okay so I can’t start this post without explaining where I’ve been for the last two and a half months. If you follow me on instagram you’ll know that I had routine surgery at the end of August and that I became very poorly afterwards, ending up in hospital with sepsis. Prior to my surgery I’d baked and photographed a few recipes which I’d planned to share during my recovery but I was too poorly. Only now, almost five weeks after being discharged from hospital do I feel ready to start baking and blogging again.
I’ve chosen the Victoria sponge because it was the first cake I baked once I started to feel better. I’d been planning on making a special cake for my Nan’s 80th birthday but her birthday fell just two weeks after I’d been discharged from hospital and at that stage I barely had the energy to feed myself much less pour my heart and soul into an elaborate cake. So I decided to do what I know best – a classic, simple Victoria sponge cake.
The real beauty of the Victoria sponge is in its simplicity – your ingredients just need to weigh the same and you’re good to go.
Classic Victoria Sponge
Beautifully light vanilla sponge sandwiched with fresh cream and seasonal strawberries.
For the sponge
- 175 g eggs approx 3 medium eggs
- 175 g unsalted butter room temperature
- 1 tbsp vanilla bean paste
- 175 g golden caster sugar
- 175 g self-raising flour
For the cream
- 300 ml double cream
- 1 tbsp vanilla bean paste
- 2 tbsp icing sugar
- 250 g strawberries hulled
Grease and line two 6-inch cake tins. Pre-heat your oven to 180 degrees fan (200 degrees non-fan).
Start by weighing your eggs, I used three medium eggs weighing 175g. Beat your eggs in a small bowl and set aside.
Add the butter to the bowl of a stand mixer (or use a large bowl and electric whisk) and beat until pale and fluffy. After 5 minutes or so, the butter should be almost white. Scrape down the sides of the bowl, add the vanilla bean paste and sugar and beat again until combined.
With the mixer on slow, start to pour in your beaten egg, making sure each addition is incorporated before adding the next. Beat until smooth.
Gently fold in the flour until you have a smooth cake batter. Divide evenly between your cake tins and bake for 20 minutes or until the cakes are well risen and golden brown.
Once your sponges are cool, add the double cream, vanilla bean paste and icing sugar to the bowl of a stand mixer and whisk until firm.
Add the whipped cream to a piping bag fitted with an open star nozzle and pipe half of the cream onto the top of one sponge. Add fresh strawberries. Place the second sponge on top and pipe the remaining cream and top with the remaining strawberries.
The cake is best eaten on the same day.
One of my sponges dipped a bit in the centre so I used this as a the bottom layer of the cake and filled the gap with cream and strawberries!
There’s no reason why the inside of the cake shouldn’t look as good as the outside/top.
I like to sandwich my sponge with fresh strawberries but jam is delicious too, especially if it’s homemade like my favourite strawberry jam.
Quick, easy and so delicious, there’s a reason why the Victoria sponge is a classic and why it’s my go-to cake for last minute baking.
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.