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Summer Berry Victoria Sponge

4 Reviews

About the bake

This naked Victoria sandwich cake recipe is perfect for an afternoon tea treat or a coffee morning with friends. It also has the added benefit of being made with Half Spoon, meaning it is only 325 calories a slice too.

40Total Time
20Prep Time
20Bake Time
8Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C Fan, Gas Mark 5) Put some water in a cake or roasting tin and set in the bottom of the oven. Prepare sandwich tins (2x7 inch sponge tins) by lining with baking parchment.

  2. Step 2:

    Cream together the butter and sugar with a wooden spoon or electric hand whisk until pale and fluffy.

  3. Step 3:

    Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.

  4. Step 4:

    Spoon the mix into the tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove from the tins and cool on a wire rack.

  5. Step 5:

    To assemble the cake, put a dab of cream in the centre of a serving plate and top with one of the cakes. Spoon the whipped cream all over the base and place the halved strawberries on top. Top with the other cake and decorate with berries. Sift over the icing sugar and serve.

Ingredients

  • For the Cake

    • 200g Self raising white flour
    • 200g Silver Spoon Caster Sugar
    • 3 Eggs (medium)
    • 200g Butter (unsalted) (softened)
    • 2 tbsp Whole milk
    • A sprinkle of Silver Spoon Icing Sugar
  • For the Filling

    • 150g Strawberries (washed and hulled)
    • 150ml Double cream (whipped)
  • For the Topping

    • 250g Mixed berries

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