About the bake
Who doesn’t love a Victoria Sponge? Dedicated by Eric Lanlard to Queen Elizabeth II this cake not only has the lightest, fluffier-than-clouds sponge you would expect in a Victoria Sponge. There's a hidden layer of finely chopped strawberries in the centre is complimented by a velvety white chocolate infused vanilla buttercream and finished with indulgent, irresistible chocolate dipped strawberries.
To arm you with the know how on making a centrepiece worthy cake we’ve shared our tips video on how to cut an even cake using dental floss...yes floss, really.
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20 cm sandwich tins with baking paper.
Step 2:
In a large bowl, beat all of the sponge ingredients together until smooth and light.
Step 3:
Pour the batter into the two tins dividing the mixture evenly. Place into the oven and bake for 20-25 minutes until golden brown. The cakes are done when they’re golden on the top and coming away from the edge of the tins. You can press them gently to check. They should be springy to the touch. Once you're happy, remove them from the oven and set aside to cool in their tins for five minutes before turning them out onto a cooling rack.
Ingredients
For the sponge
- 6 Egg(s) (free range) (beaten)
- 200g Silver Spoon Caster Sugar
- 200g Butter (unsalted) (softened)
- 200g Self-raising white flour
- 1 tsp Baking powder
- 2 tsp Nielsen-Massey Vanilla Extract
For the strawberry filling and icing
- 300g Silver Spoon Icing Sugar
- 150g Butter (unsalted) (softened)
- 75g White chocolate (melted)
- 150g Strawberries (remove stalks and finely chop)
- 1 tsp Nielsen-Massey Vanilla Extract
- 300g Silver Spoon Icing Sugar
For the decoration
- 150g Strawberries (whole)
- 75g White chocolate (melted)
- 50g Dark chocolate (melted)
- 150g Berries (such as raspberries, blackberries, blueberries)
Utensils
- Two 20cm sandwich tins
- Large mixing bowl
- Cooling rack
Recipe Reviews
great recipe!
Ingredients
For the sponge
- 6 Egg(s) (free range) (beaten)
- 200g Silver Spoon Caster Sugar
- 200g Butter (unsalted) (softened)
- 200g Self-raising white flour
- 1 tsp Baking powder
- 2 tsp Nielsen-Massey Vanilla Extract
For the strawberry filling and icing
- 300g Silver Spoon Icing Sugar
- 150g Butter (unsalted) (softened)
- 75g White chocolate (melted)
- 150g Strawberries (remove stalks and finely chop)
- 1 tsp Nielsen-Massey Vanilla Extract
- 300g Silver Spoon Icing Sugar
For the decoration
- 150g Strawberries (whole)
- 75g White chocolate (melted)
- 50g Dark chocolate (melted)
- 150g Berries (such as raspberries, blackberries, blueberries)
Utensils
- Two 20cm sandwich tins
- Large mixing bowl
- Cooling rack