Step 1: To begin this Victoria Sponge Cake recipe reheat the oven to 180°C/ 160°C Fan oven/Gas Mark 4. Grease and line 2 x 8” round cake tins. Cream together the butter and sugar until light and fluffy.
Step 2: Gradually beat in the eggs and Natural Vanilla Paste. If the mixture starts to curdle, add a spoonful of flour.
Step 3: Finally sieve the remaining flour and Baking Powder onto of the mixture and fold in until just combined.
Step 4: Divide the mixture equally between the prepared tins and smooth the top of the mixture. Bake for 25–30 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely.
Step 5: Once the cakes have cooled, place the cream in a large bowl with the Vanilla Paste and Icing sugar. Whisk the mixture until soft peaks form.
Step 6: Using a serrated knife cut the domed top off one of the cakes so it is flat. Place the cream on to the flat cake and smooth out with a palette knife.
Step 7: Place the jam on top of the cream and smooth out to cover the cream, leave a small gap at the edge of the cream as the jam will spread out further when you put the next cake layer on.
Step 8: Place your next cake layer on top of the jam and cream. Now to use the last of your Victoria Sponge ingredients; dust with a sprinkling of icing sugar. You are new ready to serve your Victoria Sponge Cake!
Store your cake in the fridge due to the fresh cream filling, it will last about 2 days.
The extend the shelf life of your cake, why not use Dr. Oetker Vanilla Buttercream Style Icing to replace the cream filling.
Why not try lemon curd instead of the jam for a citrus flavour!
|Per Serving||Per 100 g / ml|
|Fat||40.13 g||25.24 g|
|Carbohydrate||62.10 g||39.05 g|
|Protein||6.50 g||4.09 g|
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