This British beauty is soft, light, moist and great for tea time or any occasion. The 3-layer Victoria sponge cake is filled with macerated and fresh strawberries, cream pâtissière and whipped cream, this recipe is simply irresistible!
Let’s Celebrate Summer! While I was thinking about what I should make for my 1st post, my lovely friend Nadee visits me with a large box of strawberries. I told her my thoughts on my 1st post and her suggestion was to make a Victoria sponge. That’s it! this is what I want. So here I am posting the recipe for this beautiful 3 layer Victoria Sponge cake for you.
My obsession for cake started with layered cakes. Layer cakes are so beautifully divine! As a part-time cake decorator, I love to decorate high layered cakes. The original Victoria sponge cake recipe is 2 layers. Since I like it higher I made 3 layers. I also added crème pâtissière for the filling to give it a trifle flavor😉. This recipe is adapted from the queen of British baking Mary Berry.
Before you start
It is very important that all your ingredients for the sponge cake are at room temperature.
- STRAWBERRY COMPOTE can be made a day or two in advance. Cool completely, transfer it to a glass jar, cover and refrigerate for up to a week. Also can be frozen in a plastic airtight container.
- You could use fresh, frozen or canned fruit. I would suggest that you use fresh or frozen because the flavor is much better than the canned fruit which is already in sugar syrup.
- POSSIBLE FRUIT VARIATIONS are raspberries, blueberries, blackberries, mixed berries, cherries, peach, mango, and pineapple.
- CRÈME PÂTISSIÈRE ( Pastry Cream) can be made a day in advance.
Let’s see how to bake and layer a Victoria sponge!
Victoria Sponge Cake RecipeCourse: DessertCuisine: British
- Strawberry Compote
2 cups strawberries diced
1 Tablespoon strawberry jam
1 Tablespoon sugar
- Crème Pâtissière
250ml / 1 1/8 cup Whole milk
1 teaspoon vanilla extract or 1 vanilla pod
45g / 3 Tablespoons sugar
3 egg yolks
10g / 2 teaspoon flour
10g / 2 teaspoon cornflour
1 Tablespoon butter
- Sponge Cake
425g / 3 cups +1 teaspoon cake flour
425g/ 2 1/8 cups caster sugar
425g/ 1 & 7/8 cups + ½ teaspoon butter
6 Large eggs
3 teaspoons baking powder
½ teaspoon salt
90ml/ 6 Tablespoons Whole milk
1½ teaspoon vanilla extract
- For Filling & Decorating
500 ml 500ml heavy whipping cream
powdered sugar for dusting
- Strawberry Compote
- In a small pan add the diced strawberries, sugar and strawberry jam and cook on medium-low heat for 10 minutes. Take off the heat, put in a bowl and cool completely.
- Crème Pâtissière
- In a heavy bottom saucepan the milk, vanilla pod and bring it to boil. Remove from heat. Meanwhile, beat the egg yolk and sugar until pale. Add the flour and cornflour together and beat until well mixed.
- Add ½ of the boiled milk into the egg mixture and whisk briskly until the egg mixture is combined. Now add the egg mixture back to the saucepan with the remaining milk and continue whisking over medium heat. Add the butter and cook until mixture thickens.
- Put the crème into a heatproof dish. Place a cling wrap on top of the crème so it does not form a skin. Cool completely before using. Can be made 1-2 days ahead and stored in the refrigerator. Whisk the crème before using.
- For the sponge cake
- Line and grease 3 8” inch round cake tin/pans. Preheat the oven to 180°C ( 356°F). In a bowl sieve the cake flour, baking powder and salt and leave aside.
- Take another large bowl, cream the butter and sugar until light and fluffy. While beating add eggs one at a time making sure the eggs are well mixed after each addition. Scrape the side of the bowl between these additions. Add the vanilla and beat until combined.
- Alternatively, fold in the flour and milk. Start with adding the flour first. Divide the cake mixture equally into 3 prepared tins.
- Bake at 180°C (356°F) for 35-40 minutes or until a cake tester/skewer inserted comes out clean. Leave the cake in the tins for 5 minutes. After 5 minutes put them on to a cooling rack and cool the cakes completely before filling them.
- Assemble & Decorate the Cake
- Just before you start putting the cake together whip the double cream/ whipping cream until soft peaks.
- Place one layer of cake on a cake board / stand and first spread the strawberry compote and next spread the crème pâtissière evenly.
- Now spread the whipped cream and place some fresh strawberries as the last layer of filling. Continue with the same for the second layer.
- Now place the 3rd top and layer spread whipped cream on the center of the cake and place sliced strawberries to decorate. Lastly, dust some powdered sugar on top.
- Refrigerate the cake for 30 minutes before serving.
- Leftovers can be covered tightly with a cling wrap or placed in a large air tight container for up to 5 days.
- The Sponge Cake recipe is adapted from Mary Berry