Remember when I baked this mango tart for my father’s birthday a few weeks ago? That wasn’t enough to feed my entire family, so I had to think of a second cake to bake. The decision was easily made — I had never made a Victoria sponge cake, and figured it was high time I did so. Every baker should have a Victoria sponge in repertoire, I think. Now I finally do!
A classic Victoria sponge seems to use buttercream for the filling, but I’m not very fond of buttercream (way too buttery and creamy — the name kind of gives it away), so I decided to just use whipped cream instead. It worked perfectly! It does mean you shouldn’t make this cake too far in advance. I also added an extra little touch to the usual cream-jam combination, namely some fresh strawberries. The cake does fine without them too, but strawberries make everything better, so why not add them?
I used this recipe from BBC Good Food as the base for my recipe, but made some changes to make it my own (especially to the filling).