Victoria Sponge Cake Recipe

Directions

• Strawberry Compote
• In a small pan add the diced strawberries, sugar and strawberry jam and cook on medium-low heat for 10 minutes. Take off the heat, put in a bowl and cool completely.
• Crème Pâtissière
• In a heavy bottom saucepan the milk, vanilla pod and bring it to boil. Remove from heat. Meanwhile, beat the egg yolk and sugar until pale. Add the flour and cornflour together and beat until well mixed.
• Add ½ of the boiled milk into the egg mixture and whisk briskly until the egg mixture is combined. Now add the egg mixture back to the saucepan with the remaining milk and continue whisking over medium heat. Add the butter and cook until mixture thickens.
• Put the crème into a heatproof dish. Place a cling wrap on top of the crème so it does not form a skin. Cool completely before using. Can be made 1-2 days ahead and stored in the refrigerator. Whisk the crème before using.
• For the sponge cake
• Line and grease 3 8” inch round cake tin/pans. Preheat the oven to 180°C ( 356°F). In a bowl sieve the cake flour, baking powder and salt and leave aside.
• Take another large bowl, cream the butter and sugar until light and fluffy. While beating add eggs one at a time making sure the eggs are well mixed after each addition. Scrape the side of the bowl between these additions. Add the vanilla and beat until combined.
• Alternatively, fold in the flour and milk. Start with adding the flour first. Divide the cake mixture equally into 3 prepared tins.
• Bake at 180°C (356°F) for 35-40 minutes or until a cake tester/skewer inserted comes out clean. Leave the cake in the tins for 5 minutes. After 5 minutes put them on to a cooling rack and cool the cakes completely before filling them.
• Assemble & Decorate the Cake
• Just before you start putting the cake together whip the double cream/ whipping cream until soft peaks.
• Place one layer of cake on a cake board / stand and first spread the strawberry compote and next spread the crème pâtissière evenly.
• Now spread the whipped cream and place some fresh strawberries as the last layer of filling. Continue with the same for the second layer.
• Now place the 3rd top and layer spread whipped cream on the center of the cake and place sliced strawberries to decorate. Lastly, dust some powdered sugar on top.
• Refrigerate the cake for 30 minutes before serving.