Every year for our birthday we get to choose whatever we want for dinner (yes WHATEVER WR WANT!!!) and we can have anything we want for dessert. This is both exciting and intimidating at the same time. You want to pick the RIGHT something. Something that everyone will enjoy but also something feeling delicious. It's your birthday after all!!
David chose shrimp jambalaya (with smoked sausage) and a Victoria Sponge cake for dessert. Mom made the dinner and of course I made the cake, cause God bless her but she's rubbish at baking. Love you Mom!
Here's the recipe!
This recipe took lots of concentration initially because the recipe I found was all in grams. Ugh. I don't have a scale so it took some investigation and Google to get the recipe right.
Victoria Sponge Cake
200g unsalted butter (1 stick and 6 tbsp)
200g caster sugar (1 cup)
1 tsp vanilla
4 medium eggs
200g self rising flour
6 tbsp raspberry jam (David chose strawberry but you can use whatever jam you want!)
250 ml double cream, whipped
powdered sugar for dusting
Preheat oven to 190 degrees Celsius (375 degrees Farenheit).
Mix together softened butter, sugar and vanilla. I used a mixer but I'm sure you can mix it by hand if you mix it well.
Beat in eggs one at a time.
Fold in flour with a spatula.
I don't like to use the mixer for this part because sometimes the flour gets everywhere.
Spread evenly between two 10 inch pans and bake for approximately 20 minutes. The tops should spring back up when you touch them.
Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
Now it's time to make the whipped cream. I like to make the whipped cream right before I'm about the eat the cake so it won't get soggy.
Put the double cream in a bowl. I like to use the mixer again because I've made whipped cream with a shock by hand before, and it takes ages. And makes my hand hurt. Use the whisk attachment and you are good to go.
I also like to add two tablespoons of sugar and one teaspoon of vanilla.
Whip the double cream until it has soft peaks. You can test this by puttin. The whisk into the whipped cream and if it makes a peak and folds over a bit then it's probably done. You want that real good whipped cream consistency. Mine took about 5 minutes on medium speed with the mixer. Don't whip too long or you get butter!
Now it's time to layer the cakes. Put one layer of cake down on a plate or platter. You might have to cut a bit off the top to make it flat.
Then add the jam. I used strawberry jam and a bit more than the six tablespoons. We love jam. Spread it just to the edge, but not dripping over.
Then layer the whipped cream on top of that.
Then put the other cake on top of the whipped cream.
Finally, dust the powdered sugar on top to make it beautiful.
No need to make it pretty on the plate, the whipped cream and jam smashes out and it all gets eaten up!
David loved his cake and went back for seconds...and maybe even thirds!
Such an easy cake to make and tastes so good.
I hope you enjoyed the photos and try to make this at home! Leave some love!
I'm Tory, the creator behind The Barmy Fox. My current loves