Nov
What do you get when you take two light and fluffy sponge cakes, filled with lashings of fresh cream and strawberries, and dusted with icing sugar? You get the best Victoria sponge in the UK, of course!
I should know – I’ve been perfecting my recipe for years. And I’m not just saying that because I’m writing this blog post. I really do believe that my Victoria sponge is the best you’ll ever taste. Here’s why…
It all starts with the ingredients. I only use the best quality butter, eggs, and flour to make my sponge cakes nice and fluffy. And for the filling, I like to use freshly whipped cream and a mixture of strawberries and raspberries. The sweetness of the berries contrasts nicely with the rich cream, making for a truly delicious treat.
As for the assembly, it’s all about getting the layers nice and even. I start by spooning half of the strawberry jam onto one of the sponges, before spreading it out evenly with the back of a spoon. Then I add a generous layer of cream, followed by a sprinkling of fresh berries. I repeat these three steps with the other sponge cake, before sandwiching the two together. Finally, I dust with icing sugar and serve!
The Best Victoria Sponge Ingredients
There are a few key ingredients that you need for a killer Victoria sponge. First, you need good quality eggs. I get mine from my neighbour’s chickens; they’re free-range and organic, so you know they’re going to be good. Second, you need butter. I always use unsalted butter because it gives the cake a lovely rich flavour. And last but not least, you need self-rising flour. This is what makes my cake light and airy – perfect for a summer afternoon tea party!
How to Make the Best Victoria Sponge Cake
Once you’ve gathered your ingredients, it’s time to get baking! The first step is to preheat your oven to 200 degrees Celsius (that’s 392 degrees Fahrenheit). Then, cream together your butter and sugar until it’s light and fluffy. Once that’s done, add in your eggs – one at a time – and beat well after each addition. Finally, add your self-rising flour and mix until everything is well combined
Now it’s time to put your cake mixture into two 20cm (8in) diameter greased and lined cake tins. Make sure you smooth out the tops so they’re nice and even before popping them in the oven! Bake for 25 minutes or until a skewer comes out clean when inserted into the center of each cake. Allow your cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely
Once your cakes are cooled, it’s time to assemble them with some delicious strawberry jam and fresh whipped cream. I like to pipe my whipped cream around the edge of each cake for a bit of extra decoration, but that’s totally up to you. And there you have it – the best Victoria sponge cake in all of the UK!
So there you have it – my recipe for the best Victoria sponge in the UK! If you’re looking for a delicious treat that’s sure to impress your friends and family, give this one a try. Trust me, you won’t be disappointed!
Have a look at my Victoria Sponge cakes, come on, don’t be shy
