My cousins recently moved into a beautiful historic Victorian home and they invited us over for dinner. I wanted to make a dessert that was thematically consistent with their home, so I decided to make a Victorian Sponge. I mean, Victorian is in the name. Also, after years of watching The Great British Bake Off, I had never made one, so I decided it was time. Though I wanted to use Mary Berry’s recipe, she makes her Victorian Sandwich with jam, and since it was August, I wanted to use fresh strawberries. I mostly followed this Jamie Oliver recipe, but changed some of the measurements. I also prefer a much thicker whipped cream because I find that it holds up better in the middle of the sponge, and doesn’t leak out as you slice.
I understand now why this is a British staple. It’s so easy and light. It’s perfect for the summer, especially with fresh strawberries and whipped cream. Imagine strawberry shortcake, but replace the dry, dense shortbread with beautifully delicate sponge. That’s a Victoria Sandwich.
Recipe
For Cake
Ingredients:
2 sticks (225g) unsalted butter, cubed (at room temperature)
180g cane sugar
1 teaspoon vanilla extract
4 large free-range eggs
225g flour
3 3/4 teaspoons baking powder
1/2 teaspoon salt
Splash of milk
Method:
Preheat the oven to 350 degrees.
Grease and line the bases of 2 9-inch cake tins
Cream together the butter and sugar in a stand mixer until pale and fluffy. Add the vanilla extract.
Beat the eggs one by one into the creamed butter.
Sift in the flour, baking powder, and salt into the butter mixture and stir gently to combine.
Stir in a splash of milk to make the batter a little thinned, and then divide the batter into the two prepared tins
Bake for 22 to 25 minutes, or until golden and cooked through, or until a toothpick comes out cleanly.
Let cool for five minutes before using a knife to carefully loosen the cakes and then let them cool on a wire rack completely before topping.
For Topping:
Ingredients:
1 pint heavy cream
2 tbs agave syrup or powdered sugar
1 tsp vanilla extract
1 quart of strawberries (because you will eat some as you go)
Method:
Wash and dry your strawberries. Choose the 8-12 prettiest to go on top of your sponge.
Thinly slice the rest of your strawberries and set aside.
In the bowl of a stand mixer beat the heavy cream until it reaches very soft peaks.
Add your sweeter and vanilla extract.
Beat until you reach stiff peaks.
Assembly:
Put a healthy layer of whipped cream on top of your bottom layer of sponge.
Top with strawberries.
Top with more whipped cream.
Place your second sponge on top.
Pipe whipped cream dollops on the top of the sponge (You may not use it all) and place your best strawberries on top.
Dust with powdered sugar (optional)
Never Enough Counter Space 