Indulge in the timeless elegance of our Classic Victoria Sponge Cake, now with a delightful strawberry twist. This cake is a harmonious blend of fluffy sponge layers, complemented by a sweet strawberry sauce and a rich, creamy filling. It’s a quintessential treat that’s both simple and sophisticated, perfect for pairing with your favorite cup of tea or coffee.
Why You’ll Love This: Our Victoria Sponge Cake is a testament to the charm of classic baking. The sponge layers are light and airy, providing the perfect canvas for the luscious strawberry sauce and the creamy butter and cream cheese filling. It’s a cake that’s sure to impress with its balance of flavors and textures, making it a hit for any occasion.
Perfect Occasion: This cake is an excellent choice for afternoon tea, birthdays, or as a delightful dessert for any gathering. It’s also a great baking project for those who enjoy the simplicity and elegance of traditional cakes.
Ingredients:
- 175 grams butter
- 175 grams powdered sugar
- 175 grams flour (plus 1 tablespoon cornstarch)
- 175 grams eggs (approximately 3 medium-sized eggs)
- 1 sachet of baking powder
- 1 sachet of vanilla extract
For the Strawberry Sauce:
- 1 cup strawberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the Cream Filling:
- 100 grams butter
- 200 grams cream cheese
- 1 pack of whipped cream powder
Instructions:
- Cream together butter and powdered sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift in flour, baking powder, and vanilla, and mix until just combined.
- Pour the batter into 18cm baking tins and bake at 180°C for 20 minutes. Alternatively, use an 18cm springform pan and bake for 40 minutes.
- For the strawberry sauce, blend all ingredients and cook over medium heat, stirring continuously until thickened.
- For the cream filling, whip together butter, cream cheese, and whipped cream powder until smooth.
- Once the cake layers are cool, assemble with the cream filling and strawberry sauce.
