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victoria-sponge-full-cake
Kasia

Victoria Sponge Cake

Gluten free, Dairy free, Nut free, Soya free, Coconut free
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 Slices
Course: Dessert, Snack
Cuisine: British

Ingredients
  

For the sponge
  • 220 grams Caster sugar
  • 220 grams Self raising flour Gluten free
  • 220 grams Butter Vegan, dairy free
  • 4 Medium Eggs Beaten
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
For the filling and decoration
  • 150 grams Jam Strawberry
  • 250 ml Plant based double cream See notes*
  • 50 grams Icing sugar
  • 1 tsp Lemon juice Optional
  • 250 grams Strawberries Sliced

Equipment

  • 2 Mixing Bowls
  • Mixing spoon
  • 2 20 cm Round baking tins
  • Piping bag and nozzle Optional, for decoration
  • Spoon For decorating
  • Greaseproof Paper
  • Cooling Rack
  • Whisk
  • Sieve

Method
 

  1. Pre-heat the oven to 160 °C (fan) or 180 °C (conventional)
  2. Combine all of the cake sponge ingredients into a bowl and mix until combined and smooth
  3. Grease and line the two baking tins with greaseproof paper
  4. Divide the cake batter evenly between the two baking tins
  5. Bake for 20-25 minutes until the cake has risen slightly and has a golden top (pierce the cakes and check for any residue to ensure they are fully cooked)
  6. Leave to cool in the cake tins for about 30 minutes
  7. Turn out the cakes onto a cooling rack and leave to cool completely (about another 30 minutes)
  8. Make the cream topping by whisking the double cream and lemon juice to stiff peaks
  9. Sieve the icing sugar into the whipped double cream bowl and continue to whisk until combined
  10. Pipe/spread 2/3 of cream mix onto one cake layer
  11. Use a spoon to spread the jam over the cream mix
  12. Optional: add slices of fresh strawberry over the cream and jam layers
  13. Add the 2nd cake layer on top of the first to create a cream and jam 'sandwich'
  14. Pipe/spread more of the remaining cream mixture onto the top of the cake
  15. Optional: Decorate with extra icing sugar to finish
  16. Slice and enjoy!

Notes

*Use a coconut-based cream (such as Coconut Collaborative brand) for the best results
  • Store the cake in an air-tight container in the fridge for up to 2 days
  • Not suitable for home freezing due to the cream and fresh berries