A classic English tea-time cake named after becoming popular in the reign of Queen Victoria. Jam and vanilla buttercream are sandwiched between two layers of delicious soft sponge, creating a simple yet very satisfying cake!
My go to sponge recipe is found in the BBC Good Food collection; my most trusted source for recipes. I substitute the flour with Doves Farm White Bread Flour, the butter with sunflower spread and the milk with coconut milk. Seeing as the Doves Farm flour is not self-raising I also increase the amount of baking powder to 2tsp. As with every bake I make, I add real vanilla powder (1 tsp), because every bake deserves this special ingredient!
To make the cake in the picture, I used two 27cm spring-form tins, each tin calling for 1x the above recipe. This cake serves 16 generous slices (when serving, to portion evenly, cut your cake into quarters and then cut four slices out of each quarter).
For the filling I used Strawberry Jam and the following recipe for buttercream:
- 250g sunflower spread
- 850g icing sugar
- ½ tsp vanilla powder
- Whisk all ingredients together in a mixing machine until light and fluffy.
The buttercream needs to be firm enough to hold itself inside the cake. Sunflower spread is much softer than butter, hence I add more icing sugar than is called for in a buttercream recipe using butter. When mixed, if your buttercream is still very soft, you can firm it up in the fridge for half an hour or so to make it easier to work with.
To fill the cake, start with a ring of buttercream around the edge of the base cake (use a piping bag for this, piping nozzle not necessary), then fill with jam and top with more buttercream. The ring keeps the jam in place, so it doesn't run down the sides of the cake.
Place the second cake on top and then start decorating!
For the cake in the top picture, I used a Russian Flower Piping Nozzle (243) which gives an amazing effect, and the secret is that it is super simple! This piping nozzle creates beautiful little flowers, and all your have to do is: drop the nozzle in a piping bag, fill with buttercream and squeeze! For additional effect I added colouring down the sides of the piping bag, which coloured the edges of the flowers.
You can also keep it simple and sprinkle the top with icing sugar, this is rustic and charming and preferable for those who are not a fan of too much buttercream. (Note, this would mean you would only need about a third of the buttercream recipe for filling the inside only).
Of course there are many other ways to decorate your Victoria Sponge, send me a picture of yours!