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victoria-sponge-full-cake

Victoria Sponge Cake

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

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

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

Instructions
 

  • Pre-heat the oven to 160 °C (fan) or 180 °C (conventional)
  • Combine all of the cake sponge ingredients into a bowl and mix until combined and smooth
  • Grease and line the two baking tins with greaseproof paper
  • Divide the cake batter evenly between the two baking tins
  • 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)
  • Leave to cool in the cake tins for about 30 minutes
  • Turn out the cakes onto a cooling rack and leave to cool completely (about another 30 minutes)
  • Make the cream topping by whisking the double cream and lemon juice to stiff peaks
  • Sieve the icing sugar into the whipped double cream bowl and continue to whisk until combined
  • Pipe/spread 2/3 of cream mix onto one cake layer
  • Use a spoon to spread the jam over the cream mix
  • Optional: add slices of fresh strawberry over the cream and jam layers
  • Add the 2nd cake layer on top of the first to create a cream and jam 'sandwich'
  • Pipe/spread more of the remaining cream mixture onto the top of the cake
  • Optional: Decorate with extra icing sugar to finish
  • 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
Keyword Birthday, Birthday Cake, Cake, Celebration, celebration cake, Cream, Jam, Victoria sponge