Sometimes we don’t need a whole two tier cake, but we want a big slice of a classic Victoria Sponge Cake. I’ve got you. This super easy sponge cake is topped with fresh whipped cream and sliced strawberries for a fresh (and moist) cake. This only requires a few simple ingredients, and you can play with your decorations to make it a real showstopper (for Instagram/your SO).
A few tips for a great sponge cake:
- Use room temperature ingredients: This ensures that the batter doesn’t curdle and can come together better
- Creaming time: Cream your butter and sugar for 3-5 minutes with an electric whisk, until truly ‘fluffy’
- Flour: Fold very gently using a spoon, to prevent air being removed from the batter
- Bake time: Bake until a knife inserted comes out totally clean. Let cool completely before topping
- Cream: Be careful not to over whip, as the cream will lose that silky texture
This is a great cake to make if there are only a few of you in your household, or for a small get together with a friend. For other smaller snacking cakes try this Chocolate Mocha Cake or this Vanilla and Biscoff Cake.
Small Batch Strawberry Victoria Sponge Cake
Serves: 8 Small Slices/4 decent slices
Prep Time: 15 Minutes
Bake Time: 25 Minutes
Total Time: 40 Minutes
Ingredients
- 115g Butter, Softened
- 115g Caster Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- 115g Self Raising Flour (or 110g Plain with 1 Tsp Baking Powder)
- 3 Tbsp Milk
- 200ml Double (Heavy) Cream
- About 6 Large Strawberries, Sliced
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8′ cake tin (9 will work too)
- In a large bowl, or the bowl of a stand mixer, combine the butter and sugar for 3-5 minutes on medium speed – until light and fluffy.
- Add the eggs and vanilla and combine again.
- Slowly fold in the flour (and baking powder if using), until all incorporated. Add the milk at this stage until you reach perfect cake batter texture: silky, should pour out of the bowl without being too runny.
- Bake for 20-25 minutes until golden on top and a knife comes out clean. Remove and cool on a wire rack before decorating.
- Whip the cream using a hand blender or mixer – do it carefully, stopping every 10 seconds or so to ensure it does not get over-whipped. Spread over the cake with a palette knife or large spoon.
- Add the strawberries and decorate however you like! Cut and serve immediately.
