My first STEEMIT CAKE! Victoria Sponge Cake Recipe
15 min Prep, 25 min Cook
Hey everyone! What an exciting week! Soo much fun creating my beautiful STEEM cake! This is a delicious Victoria Sponge Cake with raspberry jam and cream :) Enjoy!
- For the cake:
- For the filling and decoration:
In a stand mixer or you can do this with electric mixer, add your eggs, soft butter, sugar, flour and baking powder and mix well until just combined. Do not over mix the dough.
Preheat your oven to 190 C / 375 F.
Line two cake tins ( I used 20 cm / 8 inch) with some butter or cooking spray and parchment paper.
Divide the mixture between two tins equally. You can weight it so its definitely the same.
Bake in preheated oven for 25-35 min until they have risen, are golden and the toothpick comes out clean when you test the cake.
Cool the cakes for 20 min.
To make the cream, whisk your cold cream with icing sugar until nice and creamy.
Divide the cream into 3 bowl. Use about 2-3 tbsp of cream ( the one you will be using for colours ) Add food colouring into first bowl, mix until you get desired colour and do the same with the second one.
Spread the jam onto the sponge, then add second layer and coat the cake in cream. Write the logo and decorate with strawberries.
Cake keeps well in a fridge up to 3 days. Enjoy!
Serving Size 3066.7 g
|Amount Per Serving|
|Calories 12751.3 cals||638%|
|% Daily Value*|
|Kilojoules 53347 kJ||638%|
|Fat 542.6 g||835%|
|Sodium 8393.4 mg||365%|
|Carbohydrate 1338.5 g||446%|
|Protein 210.9 g||422%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|