Inspired once again by Dom @ Belleau Kitchen the cake was a breeze to make. Butter, sugar, flour, eggs and vanilla were the simple ingredients for the sponge. I used my home made strawberry jam from last year. Actually it was more like strawberry syrup, so I re-boiled it, added instant pectin and threw it in the fridge to get cold. Sliced up fresh strawberries and then whipped up some cream. Dom might notice that I put the top layer of the cake on up side down. By the time I noticed my mistake it was too late. So pardon the lopsidedness of the top layer.
Pop on over to Dom's blog for the recipe. You'll be very happy you did. Thanks again Dom, I loved everything about this cake.
I think it looks so yummy, and would eat it with tea no problem. I like strawberries and anything. :) You jam looks good with this cake. :)
ReplyDeleteNow this is my kind of dessert, yummy with a capital "Y", and so pretty too! When the heat breaks I am going to give this a try, thank you! Hugs, Julie.
ReplyDeleteThis looks exceptional! I would be glad to consume it with any drink!
ReplyDeleteI have always wanted to make this! yours is really a beaut.
ReplyDeletecheers to you!
xx
julie
OMG, do you deliver to Maine? PLEASEEEEEEEEEEEEEE say yes!!!! This looks amazing! I wouldn't even have noticed that the top was upside down if you didn't point it out! LOL!!!
ReplyDeleteWell it looks extraordinary! Did you use the 'weigh the eggs method' ? It really works doesn't it? The first Victoria Sponge I ever made I put the top on upside down but I think it really doesn't matter ( although the ladies as the Women's Institute would say different!!) I live that it's dripping with jam. It really does look stunning! Did I tell you this cake was named after Queen Victoria? I think I did, anyway you're an honorary Brit now you've made this!!!!
ReplyDeleteThanks for the compliment Dom. I did use the "weigh the egg method". My eggs were on the larger size so I just added the same amount of butter, flour and sugar as my eggs. Almost 6 oz. of each. What a great tasting cake! Oh, I finally found a 5 lb. bag of self rising flour. With all this extra flour I will be baking up a storm. I will probably be making a peach Victoria Sponge once the peaches are ready.
DeleteOh Susan my mouth is watering...this looks so yummy!
ReplyDeleteHave a nice weekend
Most of us native Brits, as infants, went from breast to Victoria sponge, back to breast again, then more Victoria sponge, etc, etc. It's in our blood!
ReplyDeleteAbsolutely beautiful! Wish I had a piece:@)
ReplyDeletePS-I saw your Pumpkin Fudge in the 'you might also like', I bookmarked that for fall too!
WOOOOOOOOOOOOOW,
ReplyDeleteTruely it looks like from heaven :D
I would die to have a nite of that :D
xx
http://abudhabifood.blogspot.com
I love love love Victoria sponge cake, its easy enough to make and you can put more or less any fresh berries in with cream for the filling as a treat. The traditional british one is made with butter cream filling and jam but I find that a bit sickly sweet.Your version looks divine!
ReplyDeleteLooks good my girlfriend is having so much trouble at the moment trying to make this cake.
ReplyDeleteYour Victoria sponge cake is beautiful with the jam dripping over the sides with strawberries and whipped cream. Looks like summer on a plate.
ReplyDeleteDivine! Just want to dig my fork into this cake .
ReplyDeleteMy absolute favourite. I can have Victoria sponge cake everyday with my tea and not tire of it. Yours look absolutely stunning by the way.
ReplyDeleteLooks delicious! I will be trying this for dessert on Friday with the Olympic opening ceremonies (we always try to serve something from the host country). One question - do you think it is necessary to do the mixing in two batches, or could you mix it all together and then divide it? Thanks
ReplyDeleteHOW did I miss this post! You have done the traditional Victoria Spongue proud, m'aam! I love that Dom inspired you to go for it! he sounded pleased as punch in his comment to you! Well done and just so very pretty! Bet it tasted a dream!
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