This lusciously rich, heart-shaped Victoria Sponge cake, filled with creamy butter icing and homemade strawberry jam, is an ideal romantic creation, just right for celebrating your Valentine’s day in a very stylish way. Hurry, gather the necessary ingredients and whip it up now!
Victoria Sponge, named after the Queen Victoria, who was known to enjoy a slice of this cake with her afternoon tea, is now a classic teatime favourite in England. Traditionally, this cake is round in shape and the top is dusted with icing sugar. However, I chose to make the same in a heart shape and smeared butter icing generously on the top to suit the occasion. No reservations for the yummy tastebuds when love is in the air!
Now that the strawberries are in season, it will take less than half an hour to make fresh and juicy jam at home to fill this sponge. Please click on the link below for my easy jam recipe. I must emphasise that the enticing flavours in this homemade strawberry jam complements hugely to the delicious taste of this cake. If the time doesn’t permit to make the jam or you are in a region where straw are hard to come by, then opt for the best brand of strawberry jam in the shop shelves.
Also, the butter icing should be smooth and creamy to enhance the overall taste. I used Stork spread for this purpose and am quite happy with the outcome. However, you can opt for any soft butter of your choice, but remember to stick to the right proportions and whisk it until silky and smooth.
Ingredients needed to make the sponge :
|Self Raising flour / Cake flour||250 g|
|Margerine or melted butter under room tempreture||250 g|
|Caster sugar||250 g|
|Eggs under room temp||4|
|Lemon juice and Vanilla essence||1 tsp each|
|Baking powder||1 tsp|
Let’s start :
Let’s make it: Set the oven to 180 C .
- Cream butter and sugar together until smooth and creamy, using an electric hand mixer. Go clockwise (3 – 4 mins)
- Add eggs, one at a time. Make sure you beat after each addition ( Beat 15 seconds after each egg)
- Add vanilla essence, lemon juice, salt, milk and whisk two rounds (1 min)
- Mix baking powder to flour and sieve onto the cake batter
- Fold the flour gently with a wooden spoon until everything comes together as a creamy batter
- Divide the batter equally into two parts ( If you have two similar trays, both cakes could go to the oven at the same time. Otherwise, bake one and use the same tray to bake the other)
- Line up the bottom of the baking tray with a parchment paper cut according to the shape and rub butter and dust flour on the sides
- Spoon one part of the batter into the baking tray and flatten with a spatula.
- Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try
- Place the tray in middle/bottom shelf of the oven (If you oven heats up too soon, set the temp. for 160 C degrees and bake the cake in the lower shelf)
- Bake for 20 mins or the top turns golden yellow (Never open the oven door in the initial 10 mins. If the top is browned and the middle is not baked, do not worry, just cover the top with a parchment paper and continue to bake for further 10 mins)
Take out / Bake the next
- After 20 mins, insert a skewer into the middle of the cake and if it comes clean, your cake is ready
- Take it out from the oven and let it rest for 10 mins
- Slowly remove from the tray and place the cake on a cooling rack
- Now bake the rest of the batter in the same tray and let both cakes cool off completely
Let’s make the butter icing now
You will need the following ingredients :
|Icing sugar||300 g|
|Butter or Margarine||125 g|
|Lemon juice||1/2 tsp|
Let’s make the icing:
- Cream butter/spread until smooth
- Sieve icing sugar onto butter
- Add lemon juice, milk and vanilla essence
- Cream up all together using an electric hand mixer until smooth
- Your butter cream icing is ready now
Let’s ice the cake now
- Scrape the tops gently off
- Smear strawberry jam generously on the bottom layer
- Then spread butter cream icing on the jam layer
- Place the other cake on top and sandwich the cakes
- Spread a layer of butter cream icing on the top and decorate with strawberries or rasphberries
- Leave in the fridge for 1/2 hr before serving
- Dip a long knife in boiling water, wipe clean and gently cut dainty pieces
- Serve with more strawberries on the side