Fluffy Victoria Sandwich

Summer means lots of birthdays in my family, with July bringing my mum’s. I bake birthday cakes for my family members every year, but of course, I bake to please. My mum likes chocolate cake…but it isn’t her cake of choice (shocking, I know), so I asked her what kind of birthday cake she would like this year. She challenged me to a light and fluffy Victoria Sandwich.

Now, we have a lot of recipe books in our house – and don’t get me wrong, they do produce lovely things. But since I discovered Jane’s Patisserie, I honestly can’t use anything else. Jane’s blog is my go-to for any sweet treat. Sometimes I follow the recipe exactly, other times I add or remove ingredients, or reduce them.

A quick search had me face to face with the biggest Victoria sponge cake I have ever seen. It looked absolutely magnificent – but for a household of three, it could have been too much. Jane offers tips at the bottom of all of her recipes, and I followed her advice on making a smaller cake by reducing the amount of ingredients.

My cake still turned out pretty large.

Outside.JPG


Without further ado, here’s my version of the recipe!

Make sure you weigh the eggs first, then make all your other ingredients identical in weight. It is vital that everything weighs the same as this is what makes the cake turn out so beautifully. I cracked my eggs into the bowl first and they came to 302g, so I weighed everything else to 302g.

Ingredients
Cake:

  • 300g butter, softened
  • 300g caster sugar
  • 300g eggs (roughly 4 normal eggs)
  • 300g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp milk (I used semi-skimmed because that’s all we had!)

Decoration:

  • 100g butter
  • 400g icing sugar
  • 1-3 tbsp milk
  • 1 tsp vanilla
  • 1/2 jar strawberry jam (homemade will make an even lovelier recipe)
  • Fresh strawberries

Method:

  • Heat the oven to 190C/170C fan. Line three baking tins with baking paper.
  • Beat all of the cake ingredients in a bowl until smooth.
  • Spoon into the baking tins and bake for 20-25 minutes, until golden and springy to the touch. Leave to cool.
  • For the icing, beat the butter until smooth, then gradually add the icing sugar and vanilla. If it is stiff, as some milk a tablespoon at a time. You want the icing stiff enough to hold its shape, but soft enough to pipe!
  • Using a round nozzle, pipe the icing onto your bottom layer, then smooth out. Spoon some jam over the top, but don’t push too near the edges!
  • Place the second cake layer on top and repeat.
  • For the top of the cake, pipe the icing in a big swirl then gently smooth over.
  • Pipe blobs of icing at intervals around the edge and a larger one in the middle.
  • Top the outer blogs with one strawberry and pile more in the centre (I had a huge strawberry which fit perfectly. If you aren’t so lucky you could make a pyramid, adding icing to the strawberries on the bottom to keep them in place).

My aim with reducing the recipe was to make a two-layer cake but after I’d made the batter it still filled three tins! If you want to make two layers, I suggest reducing again to 200g, and perhaps only using 1-1.5 tsp baking powder. You may also want to reduce the milk too.

Inside.JPG

I hope you like the recipe and be sure to check out Jane’s Patisserie for lots of delightful bakes! You can also find her original Victoria Sponge recipe here.

All images belong to me.

 

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