Classic Victoria sponge cake
A classic light fluffy sponge layered with fruity jam and whipped cream. For this particular recipe I have replaced the cream with a smooth, silky vanilla buttercream to create more stability for this decadent four layer cake. i have chosen to cover this in roll out fondant icing for a clean white finish, if you choose to do this then a larger amount of buttercream will be needed to cover the sides and top to create a smooth foundation for the icing. However this cake is equally beautiful left uncovered and dusted with icing sugar.
For the cakes
6 large eggs
300g softened unsalted butter
300g caster sugar
300g self-raising flour
2tsp vanilla extract
For the fillings
250g softened unsalted butter
700g icing sugar
1tbsp vanilla extract
4 large tbsp of strawberry jam
For a fondant covered cake
400g softened unsalted butter
1kg icing sugar
2tsp vanilla extract
Preheat the oven to 180C/160C Fan/Gas 4
Grease and line 3 cake tins with grease proof paper.
In a large bowl beat the butter and sugar until pale light and fluffy. An electric whisk is best for this.
Next beat in the eggs one at a time ensuring each one is fully incorporated.
Once all the eggs have been added beat in the vanilla extract.
Next sift in the flour to remove and lumps.
Then using a spatula gently fold in the flour, scooping around the edges and cutting through the middle. This technique is used to retain all the air in the mixture whilst fully incorporating all the flour. Continue folding in the flour just until a smooth batter has formed.
Spoon the mixture equally into all 3 lined cake tins and spread out the batter in an even layer.
Place the tins into the centre of the pre-heated oven and bake for 20-25 minutes or until golden and risen and a knife pierced into the centre comes out clean.
Once baked remove the caked from the oven and leave to cool completely in the tins.
Meanwhile prepare the buttercream
In a large bowl using an electric whisk beat the butter until light and fluffy and pale in colour. This step will create a smoother, less dense buttercream.
Next add he icing sugar in three parts whisking well in-between additions.
Once all the icing sugar has been incorporated whisk in the vanilla extract. Set aside the buttercream.
When the cake have cooled remove from the tins, using a knife to loosen the edges.
Begin assembling the cake.
Spread half of the buttercream onto one sponge cake in an even layer. If you are covering the cake use approx. 1/4 of the butter cream.
Place another sponge cake on top of this sandwiching the two sponges together.
Next spoon a 1 cm wide rim of buttercream around the edge of this second sponge to create a barrier for the jam to prevent it spilling out. This step is less necessary if you are not covering the cake in fondant icing as you ma want to see the jam from the outside of the cake if it is uncovered.
Next spread the strawberry jam in an even layer within the buttercream barrier.
Place the third sponge on top.
Spread the rest of the butter cream, or the other 1/4 over this sponge in an even layer.
Place the final sponge on top.
This cake can be finished however suits you best it can be covered in roll out fondant icing for a formal look or simply dusted with icing sugar.
For a fondant finish use the rest of the buttercream to coat the top and sides in a smooth even layer creating a base for the fondant icing.