Victoria Sponge

I love a good Victoria sponge, they always make me think of warm weather and sunshine. The addition of fresh summer fruits can elevate a regular Victoria sponge to something more delectable and decadent.

Victoria sponge recipes are based on the weight of the eggs, so egg size doesn’t matter and you can use whatever you have to hand. Weigh these without shells first so that the weight of the other ingredients is correct.

This recipe will make a single 8″ (20cm) sponge layer. You will need to bake two to make the fully assembled cake. All ingredients, except the double cream and fresh fruit, should be room temperature.

Ingredients

Cake – single layer

• 2 eggs
• 2 eggs weight of margarine, plus extra for greasing
• 2 eggs weight of caster sugar
• 2 eggs weight of self raising flour
• 1 tsp vanilla extract – NOT vanilla essence
• 1 tsp orange extract
• 1 tsp orange liqueur, like Cointreau (optional, for adults)
• 1 tbsp plant based double cream (I use Elmlea plant based double cream, available at most UK supermarkets)

Cream Filling

• 150ml plant based double cream
• 1 tbsp orange liqueur, like Cointreau (optional, for adults)
• 1 tsp orange extract

Assembly

• Good quality berry jam
• 250g fresh summer berries (strawberries, raspberries, etc)
• 2 tbsp icing sugar, to dust

Process

Cake

1. Prepare an 8″ (20cm) cake tin (I prefer to use a springform tin) to ensure your cake doesn’t stick
   • Lightly grease the inside with margarine. Cut a circle of non-stick baking parchment the size of the tin and use it to line the bottom – the margarine on the bottom of the tin will keep the parchment in place. Dust the sides with some flour, making sure to knock off the excess
2. Set oven to 170C fan assisted and put a shelf in the bottom middle
3. Put margarine and caster sugar into a bowl and beat them until light and creamy (at a medium speed if using an electric mixer)
4. Add eggs slowly, making sure to keep the speed the same. Add a tablespoon of the flour once the eggs are added to stop the mixture from curdling
5. Add vanilla and orange extract, and orange liqueur if using, and mix until combined
6. Sift in flour and fold mixture together until combined. If the mixture feels stiff, add the cream and continue to fold until combined
7. Pour mixture into prepared tin and level off with offset spatula or butter knife
8. Bake for 20 minutes, or until a skewer comes out clean
9. Allow cake to cool for 15-20 minutes in the tin before removing onto wire rack. For a Victoria sponge, I like to cool the cakes upside-down on the wire rack so that the sponges are flat. Be careful when doing this as the tin will still be slightly warm. Allow the sponge to cool completely on the wire rack
10. Repeat process for second layer

Cream Filling

1. Whip the cream with the orange extract, and orange liqueur if using, at a high speed until thick

Assembly

1. Place bottom sponge on cake board or stand. Cover with a thick layer of jam
2. Spread summer berries around on the jam. I cut strawberries in half so that they aren’t so bulky
3. Cover the berries with the whipped cream using an offset spatula, spoon, or by piping it on
4. Top with other sponge
5. Dust with icing sugar

Enjoy!

Amazon Associate Links

Most of the baking equipment I used can be found on Amazon, find them here