My husband requested a Victoria Sponge cake for his birthday. I made it from scratch gluten-free, so I could have some. If you watch the Great British Bakeoff, Mary Berry makes this cake.
Just got this new cake stand, which worked well for the Victoria Sponge.
Victoria Sponge Ingredients:
8ozs Gluten Free Plain Flour
8ozs White Sugar
8ozs Butter (2 sticks)
1-2 tsp Gluten Free Baking Powder
Whipping Cream Ingredients:
1 Cup Heavy Cream
1-2 Tablespoons sugar
Strawberry Jam Ingredients:
250 grams strawberries, hulled and sliced relatively thinly (about 1/4-1/3”), divided
6 Tablespoons Water
6 Tablespoons Sugar
2 Greased 8 or 9 Inch Cake Tins
Large Mixing Bowl
Electric or Hand mixer
1 Prepare and weigh ingredients separately.
2 Cream the margarine and sugar until it looks a pale color.
3 Then tip in the eggs and sifted flour and mix on low speed until it is a dough-like consistency. (If too thick, add a few drops of milk or water).
4 Once you have done this, grease or spray the cake tins, line them with parchment paper and spoon out the cake mixture into the 2 cake tins.
5 Smooth out the cake mix to cover the bottom of each tin.
6 Bake in an oven at 350 F (175C) for 20 to 25 mins or until the cakes are firm but spring back when touched gently.
7 Meanwhile, make the strawberry jam filling. Put the sugar in a pan with 6 tbsp water, heat gently until all the sugar has dissolved then simmer for a minute. Add half to two-thirds of the strawberries and boil for several minutes until you have a jammy consistency. Cool.
8 Empty the sponges out of the cake tins and leave the cakes to cool on a cooling rack.
9 When the cakes and jam are cool, make the whipped cream. Make sure you put the bowl and the beaters in the freezer for at least 15 minutes. Fill a large bowl with ice. Place a narrow and tall bowl inside the large bowl with ice. Add 1 cup of heavy cream in the chilled mixing bowl and beat with a hand mixer for 20 to 30 seconds on low until bubbles begin to form. Increase mixer speed to medium and beat until the cream begins to thicken and the beaters show a slight trail in the cream. Increase mixer speed to high and beat until the cream begins to thicken and puff up. Just before it gets to the soft peak stage slowly add 1-2 tablespoons of sugar and to the side of the bowl, continue beating. Be sure to move beaters along the sides and bottom of the bowl while whipping the cream. Continue to beat the cream until it forms a soft or stiff peak.
10 When the cakes are cool, take the cake you want to use for the top, turn it upside down on a plate and spoon on the strawberry jam; then place the cut strawberries on top of the other cake and top with whipped cream.
11 To complete, sandwich the two halves together, and dust the top of the Victoria Sponge with icing sugar through a sieve.
Serve and enjoy!
It’s very filling!