Victoria Sponge Wedding Cake Recipe
Victoria sponge wedding cake is an all-time classic when it comes to wedding cakes. It has a tender, buttery crumb and layers of sweet jam and cream, making it a delicious treat for all your guests. This traditional British cake is a must-have for any wedding. Here’s an easy recipe to make this classic cake at home.
Ingredients
- 250g (9 oz) softened butter
- 250g (9 oz) caster sugar
- 4 large eggs
- 250g (9 oz) self-raising flour
- 2-3 tablespoons of milk
- 1 teaspoon of vanilla extract
- 1-2 tablespoons of raspberry jam
- 200ml (7 fl oz) double cream
Instructions
Preheat Oven and Grease Tins
Preheat your oven to 180°C (350°F) and grease two 20cm (8in) round cake tins with butter. Line the bottom of the tins with a circle of parchment paper.
Cream the Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy. This can take a few minutes of mixing with a wooden spoon or electric mixer. When the mixture is light in colour and the sugar has almost dissolved, it’s ready.
Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
Fold in the Flour
Gently fold in the self-raising flour with a metal spoon. If the mixture is a little dry, add a tablespoon of milk and mix until combined. Divide the mixture between the two tins and spread it out evenly.
Bake and Cool
Bake for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Assemble the Cake
Once the cakes have cooled, spread one of the cakes with the raspberry jam. Take the double cream and whip it until it’s thick and spreadable. Spread the cream over the jam-covered cake and top with the other cake.
Decorate
You can decorate the cake however you like. Traditionally, the cake is dusted with icing sugar. You can also add fresh flowers, edible glitter, or a piped white icing.
Nutrition
This Victoria sponge wedding cake recipe makes one 20cm (8in) cake. Each slice contains approximately:
- Calories: 443 kcal
- Fat: 23.1g
- Carbohydrates: 51.2g
- Protein: 4.4g
Victoria sponge wedding cake is a delicious treat for all your guests. This traditional British cake is sure to be a hit at any wedding. With its buttery crumb, sweet jam, and creamy filling, it’s a classic cake that’s sure to please. And with this easy recipe, you can make it at home with minimal effort.
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