Search
  • Briony May

Victoria Sponge


Victoria sponge a la Briony . This is my absolute favourite sponge recipe that I've used for years. It is really versatile and is great for novelty cakes too. This is a victoria sponge with homemade strawberry jam, buttercream and fresh strawberries. My cake only has 3 layers because one was lost to the dog after I accidentally knocked it off the side! Woops!


The first recipe has pictures to help with the method and the second is just the recipe:


Ingredients


Sponge

400g unsalted butter, softened (President)

400g caster sugar

400g self-raising flour

2 tsp baking powder

8 medium eggs

3 tbsp milk (whole or semi-skimmed)

½ tsp salt

Jam

500g strawberries, halved and hulled (about 750g worth of strawberries)

500g jam sugar

1 tsp lemon juice (fresh or bottled)

4 tbsp balsamic vinegar, aged*


Buttercream

200g unsalted butter. Softened

400g icing sugar

½ tsp vanilla essence

2 tbsp limoncello*


* optional

Decorations

150g strawberries, hulled and halved


Method

1. Oven on to 180°C/fan 170°C. Line two 8 inch cake tins with butter and baking parchment.


Make sponges

2. Butter into stand mixer with whisk attachment. Beat until fluffy and pale. Add sugar and beat until well combined.



3. Break eggs into bowl, add milk and whisk together.



4. Sift flour, baking powder and salt into another bowl.

5. Switch to paddle attachment. Add half egg mixture. Mix on low speed until combined. Add half flour mixture. Mix on low speed until combined. Use a spatula or wooden spoon to scrape the bottom of the bowl and mix to make sure you get any unmixed ingredients. Repeat.

6. Divide batter into tins. Smooth. Bake in middle of oven for 30-35 minutes until golden brown and skewer comes out clean.



7. Cool in tins for 10 minutes. Tip onto cooling racks. Leave to cool.



Make jam

8. Halve and hull strawberries. Pop in a large pan *with balsamic vinegar. Heat until fruit breaks down, about 10 minutes. Add sugar. Heat on medium heat until reached 105°C on jam thermometer (or until it wrinkles on cold plate).

9. Pour into baking dish to cool.



Make buttercream

9. Butter into stand mixer with attachment. Beat until fluffy and pale. Sift icing sugar into bowl. Add half sugar to butter, beat until combined and smooth. Repeat. Add vanilla essence and limoncello. Beat to combine.



Tip: cover your mixer with a tea towel when mixing in icing sugar or flour so that it doesn't go everywhere!

Assemble

10. Use bread knife or cake leveller to cut each sponge into two equal layers.



11. Put one layer on your serving plate. Pipe or spread buttercream. Pipe or smooth on jam. Place halved strawberries around edge (or however you’d like). Repeat twice more.



12. Put on top layer. Dust with icing sugar. Decorate with remaining buttercream and strawberries.




Victoria Sponge


Ingredients


Sponge

400g unsalted butter, softened (President)

400g caster sugar

400g self-raising flour

2 tsp baking powder

8 medium eggs

3 tbsp milk (whole or semi-skimmed)

½ tsp salt

Jam

500g strawberries, halved and hulled (about 750g worth of strawberries)

500g jam sugar

1 tsp lemon juice (fresh or bottled)

4 tbsp balsamic vinegar, aged*

Buttercream

200g unsalted butter. Softened

400g icing sugar

½ tsp vanilla essence

2 tbsp limoncello*

* optional

Decorations

150g strawberries, hulled and halved


Method

1. Oven on to 180°C/fan 170°C. Line two 8 inch cake tins with butter and baking parchment.


Make sponges

2. Butter into stand mixer with whisk attachment. Beat until fluffy and pale (see pic ). Add sugar and beat until well combined.

3. Break eggs into bowl, add milk and whisk together.

4. Sift flour, baking powder and salt into another bowl.

5. Switch to paddle attachment. Add half egg mixture. Mix on low speed until combined. Add half flour mixture. Mix on low speed until combined. Repeat.

*use a spatula or wooden spoon to scrape the bottom of the bowl and mix to make sure you get any unmixed ingredients

6. Divide batter into tins. Smooth. Bake in middle of oven for 30-35 minutes until golden brown and skewer comes out clean.

7. Cool in tins for 10 minutes. Tip onto cooling racks. Leave to cool.


Make jam

8. Halve and hull strawberries. Pop in a large pan *with balsamic vinegar. Heat until fruit breaks down, about 10 minutes. Add sugar. Heat on medium heat until reached 105°C on jam thermometer (or until it wrinkles on cold plate).

9. Pour into baking dish to cool.


Make buttercream

9. Butter into stand mixer with attachment. Beat until fluffy and pale. Sift icing sugar into bowl. Add half sugar to butter, beat until combined and smooth. Repeat. Add vanilla essence and limoncello*. Beat to combine.


Assemble

10. Use bread knife or cake leveller to cut each sponge into two equal layers.

11. Put one layer on your serving plate. Pipe or spread buttercream. Pipe or smooth on jam. Place halved strawberries around edge (or however you’d like). Repeat twice more.

12. Put on top layer. Dust with icing sugar. Decorate with remaining buttercream and strawberries.

910 views

©2018 by brionybakes. Proudly created with Wix.com