A classic vanilla celebration cake for Mother’s Day!
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
Victoria Sponge Cake
Makes 1 x 20cm round cake
230g caster sugar
10ml vanilla extract
4 extra large eggs
210g cake flour
12g baking powder
250ml whipping cream
100g strawberry jam, room temperature
Strawberries, flowers, mint and confectioner sugar for decorating
Preheat the oven to 180°C or 160°C fan assisted.
Grease 2 x 20cm cake tins and line the bases with baking paper.
Cream the caster sugar and butter with a paddle attachment until light and fluffy. Add the vanilla and beat for another minute.
Sift the dry ingredients together and set them aside in a bowl.
Add the eggs one at a time, alternating with the dry ingredients and mixing well after each addition. Scrape down the sides as you go along to ensure all the ingredients are properly combined.
Slowly add the milk to improve dropping consistency and smoothness.
Place equal amounts of the batter into each cake tin, spreading it out evenly.
Bake for approximately 25 minutes until the tops are golden brown and a skewer inserted into the cakes comes out clean.
Wait 10 minutes before inverting the cakes onto a cooling rack. At this point, choose the best looking cake for the top tier and leave it to cool the best side up to not have the rack indentations on the surface of the cake.
Before serving, whisk the cream to firm peaks and place it into a piping bag with a 1cm plain nozzle.
Place the bottom tier cake onto a serving plate, top side down, and spread with the jam.
Pipe the cream onto the layer of jam and gently place the top tier cake on top.
Decorate the cake with strawberries, flowers and mint, followed by a light dusting of confectioners sugar.
This cake is best eaten the day it’s made.
I used long life cream as it has a firmer consistency for piping. If using regular cream, it will be easier to spread it over the jam layer.