Sublime Victoria Sponge…Cream,Strawberries & Jam…

So tasty, So …Ohhhh I don’t know what!!

num num...

num num…

Not really a spongy girl  as I prefer light fruit cakes but you got to live a little!!

And fruit cakes aren’t really a show stopping dessert cake:)

Mainly I usually need something a little more ROBUST for my greedyboys.

As you can imagine, one inhale, and the sponge is gone in my house…

However as this was for guests, I hoped they would remember their manners)

They let our friends have a slice and then inhaled the rest….

Oh well…



But I digress as usual…

So you will need!!

Patience while it cools not to scoff the lot!!

250g flour

25g cornflour

250g castor sugar

250g softened butter

2 tsps of Baking Powder

Pinch of salt

4 eggs

1/4 cup  milk.

I cup of cream

1/2 cup of icing sugar for dusting and cream

1 punnet of strawberries

1 cup of raspberry jam.

Oooezey cream

Oooezey cream


mix it up…

Ready to bake...

Ready to bake…

Preheat oven to 180 celsius.

Grease 2  cake tins.

I used a 18cm tin but smaller or bigger is ok, just remember it will not be as tall as mine if it is wider…and i only had one so I had to do it twice:)

Cream butter and sugar until pale and fluffy.

Sift flours together with salt and baking powder.

Add in one egg and a little dry ingredients and mix well, continue until it is all combined.

Add in milk and combine well.

Pour batter into tin/ tins and make sure it will be roughly the same size, each cake.

Place in oven and bake for 20-25 minutes until it is golden and springs back to touch.

baked and ready to construct!!

baked and ready to construct!!

jam on ...

jam on …

everything ready...

everything ready…

While the sponges are baking, slice strawberries and whip cream.

I put 1/2 of the icing sugar in the cream but you don’t need to.

Remove sponges from oven and allow to cool in the pans for 5 minutes and then transfer to racks carefully.

Place cream and strawberries in fridge until cakes are cool.

spread that cream!!

spread that cream!!

put the strawberries on...

put the strawberries on…



When cakes are cool, dust the bottom of your plate with icing sugar and then place the first sponge on it.

Spread jam across the cake (as above)

Then spread the cream (as above)

Then carefully place the strawberries on top of the cream.

Spread jam on the 2nd sponge and then place sponge on top of the strawberries.

2nd sponge getting jammed!!

2nd sponge getting jammed!!

place on top gently

place on top gently

Dust with icing sugar

Dust with icing sugar

Dust top with icing sugar.

Stand back and admire your work of art!!


Now watch it get demolished by your greedyboys!!!



yum yum....

yum yum….

Big piece!!

Big piece!!

ooezy oozy cream

ooezy oozy cream



Don’t forget to ENJOY, ENJOY, ENJOY.

Best eaten with a hot coffee or tea and a lovely cake fork:)

This was so light, must have been the cornflour.

Really beautiful to eat and very tasty…

Not too heavy and not too light:)

But all gone….

Recipe from Gran:)

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