Victoria's Sponge Cake
This sponge cake has self-rising flour, butter, caster sugar, eggs, and baking soda. The recipe is straight forward and surprisingly easy.
Equipment
- Stand Mixer
- Two six by two inches deep round cake pans
- Sifter
- Scale
- Piping bag
- Decorating tip
- Icing spatula
- measuring cups and spoons
- Cooling rack
Ingredients
For the sponge cake
- 225 grams unsalted butter
- 225 grams caster sugar
- 225 grams self-rising flour
- 1 teaspoon baking soda
- 1/4 cup evaporated milk or fresh milk but at room temperature
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
For the whipped cream
- 1 pint heavy whipping cream chilled
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 1 tablespoon water cold
For the topping and layers
- 5 raspberries
- 6 strawberries
- 6 cherries
- 1 teaspoon confectioners sugar for dusting
- 1 cup berry jam can be raspberry or strawberry
Instructions
- Preheat the oven at 350° F/180°C.
- In a bowl add the butter and soften until getting a uniform whipping butter. Make sure butter is soft. Then add the caster sugar and whip again on medium speed.
- Pour the vanilla extract and the eggs on by one while continue mixing. Add the baking soda and spoon the flour one spoon at a time. Finally add the milk and continue mixing until getting a uniform fluffy cake batter.
- Grease the rounds cake pans with either spray or butter and flour. You can cover the bottom of the pan with parchment paper if desired.
- Bake the cakes for 20-25 minutes until golden brown. Do not overcook as the sponge cake could dry and become sandy to the taste.
- Let the cakes cool for a few minutes before taking them out of the cake molds. This is important as this sponge cake is delicate and could brake if taken out when warm.
- Let the cakes cool on a cooling rack and prepare the whipping cream. Make sure to chill the heavy cream, the whisk and the bowl before starting.
- Pour the whipping cream and whip on high using the stand mixer. Add the confectioners sugar and the vanilla when the whipping cream has doubled. Stabilize the whipping cream with gelatin for easy decorating.
- Take one of the cakes and place it in a serving dish. Add some jam at the bottom to keep the cake steady. Spread jam place the other cake on top. Secure the cake with two wooden sticks or with two thick plastic straws.
- Using a spatula start icing the cake with the stabilized whipped cream. Decorate using a piping bag and garnish with the berries.
Notes
- Use a chilled bowl/whisk and whipping cream.
- Beat the cream on high and when it starts rising set to medium.
- Spoon the confectioner's sugar one spoon at a time.
- If using the cream for frosting and decorating, opt for using gelatin.
- Unflavored gelatin is what professional bakers use to stabilize whipped cream.
- Dissolve one teaspoon of unflavored gelatin with one tablespoon of cold water. Let the gelatin bloom.
- Then cook the gelatin for 35 – 45 seconds in the microwave until the gelatin is dissolved. Let it stand for a few seconds.
- Add one or two tablespoons of the whipped cream to equalize the gelatin temperature and add to the whipped cream.
- Continue whipping until getting stiff peaks.
- Use a piping bag and decorate the cake.
- This whipped cream doesn't melt and preserves well for 2-3 days in the refrigerator.
Nutrition
Calories: 500kcalCarbohydrates: 90gProtein: 9gFat: 48gSaturated Fat: 29gCholesterol: 226mgSodium: 218mgPotassium: 194mgFiber: 2gSugar: 59gVitamin A: 1710IUVitamin C: 10mgCalcium: 93mgIron: 1mg
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