Victoria Sponge Cake
ID: 81b8481e...
A classic, fluffy vanilla sponge cake layered with fresh whipped cream and sweet strawberries, finished with a generous dusting of icing sugar.
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🍳 Cooking Flow
Cream the butter, sugar, eggs, and vanilla extract together. → Mix in the sifted dry ingredients and milk to form the batter. → Bake the batter in two greased tins at 350°F (175°C) for 25-30 minutes, then let them cool. → Whip the cream and prep the fresh strawberries. → Assemble the cake with cream and strawberries, then dust with icing sugar.
Cooking Steps
Brief Cooking Order
Cream the butter, sugar, eggs, and vanilla extract together. → Mix in the sifted dry ingredients and milk to form the batter. → Bake the batter in two greased tins at 350°F (175°C) for 25-30 minutes, then let them cool. → Whip the cream and prep the fresh strawberries. → Assemble the cake with cream and strawberries, then dust with icing sugar.
Introduction
A classic, fluffy vanilla sponge cake layered with fresh whipped cream and sweet strawberries, finished with a generous dusting of icing sugar.
Step 1
Crack 4 room temperature eggs into a bowl and set aside.
Step 2
In a mixing bowl, cream the unsalted butter and sugar together with an electric mixer.
Step 3
Add the eggs and whip the mixture until light and fluffy, then mix in the vanilla extract.
Step 4
In a separate bowl, sift the plain flour and baking powder together, then mix them well.
Step 5
Add half of the dry ingredients to the butter mixture and mix, then pour in the milk and combine.
Ingredients List
Important Notes
Ensure both eggs and butter are at room temperature to avoid the batter separating.
Gently fold the final flour portion by hand to prevent over-mixing, which keeps the cake fluffy.
Let the cakes cool completely before decorating, or the whipped cream will melt.
Using toothpicks helps secure the whole strawberries on top of the cake.
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