Soft cake, whipped cream and strawberry jam equals a classic Victoria sponge cake. Three simple components that serve up a cake that is definitely greater than the sum of it’s ingredients.
The cake component of a Victoria sponge has to be light and fragrant, the cream has to be airy and the jam has to be rich with the scent of strawberries.
For this recipe, a light and smooth condensed milk buttercream was used and in place of the strawberry jam, a chunky strawberry compote.
This is not meant to replace the whipped cream and jam but rather offer an alternative.
Two very important aspects to remember when making the cake – sift the dry ingredients and whisk the butter and eggs very well. This is what gives the sponge the airiness.
Ingredients for Cake
- 225 g butter
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- 2 teaspoons baking powder
- 100 ml milk
Additional ingredients
- 1/4 c of strawberry jam or strawberry compote
- a portion of condensed milk buttercream or whipped cream
Method to make Cake
- Preheat oven to 180 degrees celsius.
- Grease and line the bases of 2 x 20 cm round cake pans.
- Whisk butter with an electric beater/stand mixer until pale and fluffy.
- Add caster sugar and whisk for another 2 minutes. Mixture will be very pale and fluffy.
- Whisk in eggs one at a time and make sure mixture is well amalgamated.
- Sift flour and baking powder.
- Lightly add dry ingredients to butter mixture in 2 batches.
- Add milk and lightly whisk.
- Transfer mixture into baking pans and smooth surfaces.
- Bake for 25-30 minutes until well risen and springy to the touch.
Condensed Milk Buttercream
- 250 g butter
- 385 g can of condensed milk
- scant 1/4 tsp salt
- 1 tsp of vanilla bean paste or extract.
- Using a stand mixer or an electric beater, beat butter until smooth, airy and pale in colour.
- Scrape down sides of bowl while beating.
- Add condensed milk in 3 batches, beating very well between each addition.
- Add vanilla and salt and beat till soft and airy.
Strawberry compote
- 1 c of chopped strawberries
- 2 – 3 TB of sugar (sweeten according to tartness of strawberries)
- a squeeze of fresh lemon juice.
- Add all ingredients to a small saucepan.
- Cook down on medium heat till soft and pulpy. (about 15 minutes)
- Blend if a smoother puree is desired.
Assemble cake
- Place a layer of cake on a flat plate or cake plate.
- Add a generous spread of frosting.
- Add strawberry compote or strawberry jam.
- Top with remaining layer of cake.
- Add another spread of icing on top of cake.
- Garnish with fresh strawberries.
