Cream, Sponge, and Fruit


A twist on the Victoria Sponge


200 g caster sugar
200 g softened butter
4 eggs, beaten
200 g self-raising flour
1 tsp baking powder
2 tablespoons milk

3/4 cup jam
container of berries
1 cup heavy cream
2 tablespoons powdered sugar


Preheat your oven to 350°F. Grease two 8″ round cake pans.

In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth.

Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

Add the flour, beating gently just until well combined.

Divide the stiff batter evenly between the cake pans.

Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely.

Whip the cream and add sugar.

When the cakes are cool, place one layer on a plate. Spread a generous layer of jam, then add a layer of whipped cream and berries. Add the next layer and cover with chipped cream. 

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