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Delightful Victoria Sponge

This Victoria sponge had one job… and the cream had other plans. But the flavor? Unapologetically perfect. A classic Victoria sponge, baked with love for a very special birthday—light, tender, and filled with fresh cream that couldn’t quite stay put. This cake may have had a runaway moment, but it was all part of the celebration: sweet, imperfect, and unforgettable. The cake is large enough to serve 16 people a generous serving each. Ingredients: Victoria Sponge (for 3 layers): 300g Granulated sugar 340g Unsalted butter or Stork Bake Margarine 6 Eggs 2 tsp Vanilla 315g Cake Flour 2 tsp Baking powder ½ tsp Salt Whipped Cream Frosting: 500g Full Cream or Heavy Cream 60g Icing Sugar 1 tsp Vanilla & 250 – 300g Strawberry Jam Instructions: Preheat oven 175C / 350F Grease 3 x 20 cm (8 inch) round baking pans. Easiest is to spray with spray n cook and line with parchment paper. Cream soft butter and sugar until light and fluffy. Add eggs, one at a time. Mix well after each egg. Stir in vanilla. Sift flour, baking powder, and salt into egg mixture and gently fold all dry ingredients into wet ingredients until all flour is incorporated and no flour streaks are visible. Don’t overmix. Your sponge will be dry and dense. Split the batter into your 3 pans and smooth them out. Bake for 25-30 minutes or until toothpick comes out clean. Allow your cakes to cool down completely before frosting, otherwise your cream will melt. Whipped Cream: Whip cold cream and icing sugar with electric mixer for about a minute before adding vanilla. Continue whipping for another 2 to 3 minutes until fluffy and pipeable. You’re looking for early hard peaks. Scoop cream into piping bag with nozzle of your choice. Assembling: Spread strawberry jam evenly over layer. Pipe about 35% of whipped cream over jam and carefully place next layer on top. Add some sliced strawberries. Spread next layer with jam and pipe another 35% whipped cream onto this layer. Add another layer of strawberries. On last / top layer, pipe remaining cream and decorate with about 3 whole strawberries. Now dust with icing sugar to make it look beautiful. Keep in fridge until serving time. Enjoy!