Strawberry season is like nature’s candy shopping spree. And every summer when I get my hands on a big bowl of fresh strawberries from the garden and homemade strawberry jam this is the go-to recipe I have to make.
Ingredients for 8 servings
For the Sponge Cake
- 120g granulated sugar
- 4 medium eggs (210g without shell)
- 90g white flour
- 30g corn starch
- Pinch of salt
For the buttercream
- 150g soft butter
- 200g powdered sugar
- 3 tbsp milk
- 1 tbsp vanilla extract
For the Topping and Filling
- 400g fresh strawberries
- 200g strawberry jam
- Optionally: hand full of mixed berries
- 20 cm/8 inch baking pan or springform
- (Stand) mixer and bowl
- Piping bag
- Round nozzle
- Baking paper
- Bread knife
- Kitchen knife
- Wire rack
Tip: Use homemade jam to bring this Strawberry Victorian Sponge Cake to the next level.
How it’s done
1. Preheat the oven to 175°C/350°F. Grease your baking pan or springform with butter and cover the bottom with baking paper. This way the cake will come out easy and clean.
2. Beat the eggs, sugar, And salt with a (stand) mixer for 10 minutes on high speed until pale, fluffy, and tripled in volume. Sift the white flour and corn starch and gently fold it into the egg mixture until no lumps of flour are left. Make sure to scrape the sides and bottom of the mixing bowl but try to keep as much air in the mixture as.
3. Fill the prepared baking tin with the sponge cake batter, smooth the top, and bake for 20-30 minutes until a skewer comes out clean. Let the Sponge cake cool for 5 minutes in its tin before you transfer it on a wire rack to cool down completely.
4. Beat the soft butter with an electric mixer until pale and fluffy. Add the powdered sugar, milk and vanilla extract and beat for at least 5-10 minutes on high speed until light and smooth. The consistency should be like a mousse. If the buttercream is a little too firm you can add an extra tablespoon of milk.
5. Prepare your piping bag with the round nozzle and fill it up with the buttercream. Cut the sponge cake sideways in two equal parts and Set the top of the cake aside. Cut 150g of the strawberries into wedges.
6. Spread the strawberry jam on the bottom sponge cake layer. On top of the jam, Pipe a ring of round tufts of buttercream along the edge of the cake. Fill the center of the buttercream ring with the strawberry wedges.
7. Put the top half of the sponge cake on top of the prepared sponge cake bottom and press gently. Decorate the edge of the cake once again with round tufts of buttercream. Cut the remaining strawberries in halves. Fill the center of the buttercream ring with the remaining strawberries and Optionally decorate with some Forrest fruit.
*The Strawberry Victorian Sponge Cake can be stored in the fridge but take it out at least half an hour before serving. This way the buttercream will be nice and velvety.
Can’t get enough of strawberry desserts? Check out the recipe for Sweet Cinnamon Dessert Nachos with Fruit Salsa and Caramel Sauce.
I hope this Strawberry Victoria Sponge Cake will be your summer strawberry treat. Share your creations with me @TalesofPastry or #TalesofPastry. Let me know in the comments what you think of this Strawberry Victoria Sponge Cake Recipe.