Classic Victoria Sponge
Bake this British classic tea time cake, easy to make and perfect for every occasion. This cake has two light and airy vanilla sponge layers filled with sweet strawberry jam and a creamy vanilla buttercream. Garnished with fresh halved strawberries.
Vanilla Sponge
Preheat the oven to 180 degrees and grease 2 x 6 inch round tins and line the base with parchment paper.
Mix the flour and baking powder in a separate bowl and set aside. In your mixing bowl, add the sugar, oil, and vanilla extract and mix until well combined.
Add the milk and flour mix in 2-3 inclusions. Careful not to over mix or else the sponge won't be light and fluffy.
Split the batter between the two tins and bake for 45 minutes at 180 degrees. If you're unsure if the sponge is cooked, poke a cake skewer or knife into the sponge, and it should come out clean.
Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack.
Vanilla Buttercream
In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a paddle attachment. A hand mixer will work great, too.
Sift in the icing sugar and add in the vanilla. Beat on a medium to high speed for around 5 minutes to incorporate it. Add the plant milk and beat until combined. You want it smooth, creamy, and airy.
Assembly
Once the cakes are completely cooled, use a serrated knife to level the tops if they have domed during baking. This ensures even layers when assembling the cake.
Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on the top and spread out until even using an offset spatula or pallet knife.
Pipe a border of buttercream around the edge of the cake to ensure the jam will not spill out. Fill the middle of the cake with the strawberry jam, then place the second cake layer on top. Press it down gently so it sticks.
Decorate by piping your favourite border around the perimeter of the cake and filling the middle with freshly halved strawberries. Some popular piping borders are a scallop border which requires a large round tip nozzle like in the picture or rosettes, which are a personal favourite of mine, using an open star nozzle.
Bake this British classic tea time cake, easy to make and perfect for every occasion. This cake has two light and airy vanilla sponge layers filled with sweet strawberry jam and a creamy vanilla buttercream. Garnished with fresh halved strawberries.
- 215 g caster sugar
- 100 ml sunflower oil
- 2 tbsp vanilla extract
- 325 ml oat milk (Soy milk is another great alternative)
- 350 g plain flour
- 15 g baking powder
- 400 g icing sugar (sieved)
- 220 g plant block butter (room temperature)
- 1 tbsp vanilla extract
- 2 tbsp oat milk
- 4 tbsp blackcurrant jam
- 200 g fresh strawberries
Preheat the oven to 180 degrees and grease a 2 x 6 inch round tins and line with parchment paper.
Mix the flour and baking powder in a separate bowl and set aside. In your mixing bowl, add the sugar, oil, and vanilla extract and mix until well combined.
Add the milk and flour mix in 2-3 inclusions. Careful not to over mix.
Split the batter evenly between the two tins and bake for 45 minutes at 180 degrees.
Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack.
Once the cakes are completely cooled, use a serrated knife to level the tops if they have domed during baking. This ensures even layers when assembling the cake.
In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a paddle attachment. A hand mixer will work great, too.
Sift in the icing sugar and add in the vanilla. Beat on a medium to high speed for around 5 minutes to incorporate it. Add the plant milk and beat until combined. You want it smooth, creamy, and airy.
Once the cakes are completely cooled, use a serrated knife to level the tops
Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on the top and spread out until even using an offset spatula or pallet knife.
Pipe a border of buttercream around the edge of the cake and fill the middle with the strawberry jam, then place the second cake layer on top with the levelled side facing downwards.. Press it down gently so it sticks.
Decorate by piping your favourite border around the perimeter of the cake and filling the middle with freshly halved strawberries. Some popular piping borders are a scallop border which requires a large round tip nozzle like in the picture or rosettes, which are a personal favourite of mine, using an open star nozzle.