Desserts
British
BritishVictoria Sponge
The quintessential British afternoon-tea cake of light sponge, jam and cream, in three tiers. Basic is a quick all-in-one bake, while Ultimate uses a creamed method, homemade compote and vanilla bean buttercream.
Vegetarian
Nut-free
Ultimate version
Genoise-style creamed sponge, homemade strawberry compote and vanilla bean buttercream.
Per serving£1.15
Total cost£9.20
Time1 hr 10 min
Ingredients for 8
- For the sponge
- 225 g unsalted butter , softened
- 225 g golden caster sugar
- 4 free-range eggs , room temperature
- 225 g self-raising flour , sifted
- 1 vanilla pod , seeds scraped
- For the compote
- 300 g fresh strawberries , for the compote
- 60 g caster sugar , for the compote
- 1 tbsp lemon juice
- For the buttercream
- 150 g unsalted butter , softened, for the buttercream
- 250 g icing sugar , sifted
Method
- Cook the strawberries with the caster sugar and lemon juice until jammy, then cool to make a compote.
- Heat the oven to 170C fan and line two 20cm sandwich tins. Cream the butter, sugar and vanilla seeds until very pale and fluffy.
- Beat in the eggs one at a time, then fold in the sifted flour to a light batter.
- Divide between the tins and bake for 28 to 30 minutes until a skewer comes out clean; cool fully.
- Beat the buttercream butter with the icing sugar until smooth and pipeable.
- Pipe or spread buttercream over the base sponge, spoon the compote over the top, then sandwich with the second sponge.
- Dust with a little icing sugar and finish with a few fresh strawberries.
Equipment
- two 20cm sandwich tins
- stand mixer
- small saucepan
- piping bag
The three ways, side by side
Budget
All-in-one sponge with shop jam and a simple buttercream.
Better
Creamed sponge with good jam and lightly sweetened whipped cream.
Ultimate
Genoise-style creamed sponge, homemade strawberry compote and vanilla bean buttercream.
