The classic Victoria sponge is a staple in any baker’s repertoire, whether they’re a beginner or advanced.
This take on the traditional sponge uses a devilish vanilla bean cream cheese icing as well as plenty of sweet summer berries.
Simple to make yet impressive to serve, this summer berry Victoria sponge is perfect for your next celebration or as a well deserved treat.
What you’ll need:
250g butter, softened
1 tsp vanilla extract
1 cup caster sugar
1/3 cup milk
2 cups self-raising flour
1/3 cup raspberry jam
1/3 cup thick double cream
50g butter, softened
125g cream cheese, softened
2 cups icing sugar
1 teaspoon vanilla extract
1 vanilla bean pod, seeded
1 punnet strawberries, halved
1 punnet blueberries
1 punnet raspberries
1. Preheat oven to 180⁰C or 160⁰C fan-forced. Grease and line two 20cm (8 inch) round cake tins.
2. Beat butter, extract and sugar in a bowl with an electric mixer until light and fluffy. One at a time, beat in the eggs and then the milk. Sift in flour and stir to combine.
3. Divide the mixture between the two cake tins.
4. Bake cakes for approximately 30 to 45 minutes or until lightly golden brown and dry in the middle when tested with a skewer. Turn cakes, top-side up, onto wire racks covered with baking paper to cool.
5. When cakes are cool, sandwich with jam and cream.
6. To make icing, beat butter, cream cheese and extract in a bowl until well combined.
7. Beat the icing sugar into the mixture until smooth yet able to hold shape. Add the vanilla bean to the mixture and stir till well combined.
9. Top with berries and serve.
Words by Emily Russ