There’s one cake that’s been symbolic of afternoon/ evening tea and that’s the Vanilla Victoria Sponge Cake. A light fluffy 2 layer cake, sandwiched with whipped cream and strawberry jam and topped off with more strawberries. There’s no way you can get tired of that combination. It’s perfect with a cup of tea or well actually, anytime.
It’s actually quite an easy cake to make and one you should definitely have in your repertoire. Sid -this goes for you! I added a slight twist to my version and honestly, it’s just as good or even better. Secret ingredient = chocolate.
The traditional cake is sandwiched with whipped cream; but with cream you can’t keep it longer than a day. So I decided, why not add some chocolate instead of the cream. Chocolate and strawberries is as classic a combination as strawberries and cream.
I used this rich Belgian chocolate hazelnut spread from Le Pain Quotidien, from my travels in Belgium. I have to say it is THE best chocolate hazelnut spread ever. Nutella move over!
If you ever do visit Brussels, please make sure you visit this bakery and cafe. They have amazing food and of course, all that delicious chocolate spread. They’ve got several varieties: Dark Chocolate, White Chocolate, Cinnamon and well the Hazelnut. So do grab as many as you can!
Anyway, on to the recipe! I adapted the recipe from 1 Mix, 50 Cakes by Christine France.
Victoria Sponge Cake
- 175 grams all purpose flour
- 1 tablespoon baking powder
- 175 grams unsalted butter
- 175 grams golden caster sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 3 tablespoons strawberry jam
- 125 ml whipped cream (whipped to soft peaks)
- 3 tablespoons strawberry jam
- 2-3 tablespoons chocolate spread (Nutella would work)
- 400 grams fresh strawberries
Grease and line two 8-inch round cake tins and pre-heat the oven to 180 degrees Celsius.
Sift the flour and baking powder into a large bowl. Add the butter, caster sugar, eggs and vanilla. Beat well until the mix is smooth (about 5 minutes), and then add in the milk. Stir to combine well.
* TIP: Caster sugar can be easily made at home with regular brown/ white sugar. Just whiz it in a food processor for a couple of seconds. *
Divide the mix between the 2 cake tins and bake for 25-30 minutes, until risen and golden.
Leave to cool for a few minutes in the tin and then place on a wire-rack to completely cool.
Once cool, if using cream, sandwich by spreading the jam on the bottom layer, followed by the softly whipped cream. Dust with icing sugar and fresh strawberries and enjoy.
If you don’t use cream, spread the chocolate on the bottom layer, followed by the jam (Here in Sri Lanka, I used the Jagro Fresh Strawberry Jam. I also sliced about 200 grams of fresh strawberries (thin slices) and arranged it over the chocolate and jam.
Place the top cake layer on and arrange with fresh strawberries (I left them whole) and dusted with icing sugar.
*TIP: You could pipe little swirls of whipped cream around the cake and place the strawberries on the piped mounds. This will keep the strawberries from moving around.*
There you have it. Doesn’t that look pretty? It’s a all-in- 1 batter (one of my favs); makes baking this cake a breeze! Perfect for guests/ family or all to yourself!