Victoria Sponge - #CakeSliceBakers

The #CakeSliceBakers are back with their next cake from World Class Cakes by Roger Pizey. There were some great choices again this month and I am looking forward to seeing which cake my fellow bakers chose to make.

Each month the Cake Slice Bakers are offered a selection of cakes from the book and we each choose one cake to bake. On the 20th - never before - we all post about our cake. There are a few rules that we follow, but the most important one is to have fun and enjoy baking and eating cakes! We continue to bake from "World Class Cakes" by Roger Pizey.  The choices this month were Victoria Sponge, Almond Tart with Honey, Red Velvet Cake, or Chocolate Cheesecake. I decided to choose the one that my family would enjoy the most, even though I have made it many times before - the Victoria Sponge.

This recipe is a little different to sponges I have made before as you do not need to whip egg whites or gently fold in the flour.  This cake is all made in one bowl.  At first I was skeptical, but the cake rose beautifully.  I would say that the crumb wasn't quite as tender, but probably wouldn't be noticeable unless you had tried a lot of sponge cakes over the years - Aussies do love their sponge cake. Also, the recipe in the book for the says to only use 3/4 of a cup of the cream filling for the center of your cake, but if you make the creme Chantilly as per the book you will be left with way to much cream. Great if you have a use for it, but it doesn't last long in the refrigerator. I halved the recipe, and have included those measurements in my recipe below, and ended up putting it all in my cake.  It may have been a bit too much and didn't help the structure of the cake, but it sure tasted good.

Please scroll down after the recipe to see all the beautiful cakes that were baked this month, and don't forget to check out our Facebook page.



Victoria Sponge
Printer Friendly Recipe

Ingredients
Cake ~

• 225g butter, softened
• 200g superfine sugar
• 4 eggs
• 150g self-rising flour
• 10g baking powder
• 5ml vanilla extract
• 15ml whole milk

Filling ~

• 240ml heavy cream
• 30g powdered sugar
• 5ml vanilla bean paste (or vanilla extract)
• 165g good-quality strawberry jam
• powdered sugar, for dusting

Preparation
Cake ~

1. Preheat the oven to 180℃ and spray two 20cm round cake pans.
2. In a large stand mixer, cream together butter and sugar until light and fluffy.
3. Add the eggs one at a time, scraping down the bowl after each addition, and mix until well combined.
4. Beat in the sifted flour and baking powder and combine well.
5. Finally, add in the vanilla extract and the milk and mix together.
6. Spoon the batter into the prepared pans and bake for 15-20 minutes, or until a cake-tester inserted into the center comes out clean.
7. Remove the cake from the oven, let cool for 10 minutes in the pan, and then turn out onto a wire rack to cool fully.
8. While the cake is cooling make the whipped cream filling (creme Chantilly).
9. Set aside the best sponge for the top layer and neaten the bottom layer as necessary.
10. Carefully center the bottom layer on a cake stand or plate. Spread the jam on the sponge, followed by the creme Chantilly to create a classic sandwich.
11. Top with the second sponge and dust liberally with powdered sugar.

Filling ~

1. Whip the cream in a mixing bowl until ribbons just about form
2. Slowly add the powdered sugar and vanilla, and whip until the mixture falls in ribbons.
3. Measure the strawberry jam, and set aside.

Recipe from World Class Cakes by Roger Pizey

For US measurements please click here

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