Parma Violet Victoria Cake Recipes

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VICTORIA SPONGE - CELEBRATION CAKE!



Victoria sponge - Celebration Cake! image

A delicious classic bake - A Victoria Sponge. Soft & light cakes, strawberry jam, vanilla buttercream & fresh strawberries!

Provided by Jane's Patisserie

Categories     Cake

Time 1h5m

Number Of Ingredients 11

400 g unsalted butter ((softened))
400 g caster sugar
400 g eggs ((roughly 8 eggs))
400 g self raising flour
2 tsp baking powder
4 tbsp whole milk
150 g unsalted butter
450 g icing sugar
1/2 tsp vanilla extract
175 g strawberry jam
fresh strawberries

Steps:

  • Preheat the oven to 190ºC/170ºC fan and line three 20cm/8inch cake tins.
  • In a large bowl, beat together the unsalted butter and caster sugar until combined.
  • Then, add your eggs, whole milk, self raising flour and baking powder, and beat until combined again - but be careful to not over beat.
  • Divide the mixture equally between the three tins and smooth it over.
  • Bake for 25 minutes until the cake is golden and springs back (a skewer should also come out clean).
  • Turn the sponges out onto a cooling rack and leave to cool fully.
  • Beat the unsalted butter with an electric mixer until it's smooth and loose.
  • Then, gradually beat in the icing sugar & vanilla extract.
  • If the icing is too stiff, add 1 tbsp whole milk at a time to get your desired thickness!
  • Spread or pipe the buttercream onto the top of one of the sponges, then spoon on half of your jam.
  • Place the second sponge on top and repeat the process - finish with the third sponge, and any left over buttercream on top!
  • Add some fresh strawberries, perhaps a sprinkle of icing sugar and serve!

Nutrition Facts : Calories 653 kcal, Carbohydrate 85 g, Protein 7 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 178 mg, Sodium 49 mg, Fiber 1 g, Sugar 62 g, UnsaturatedFat 11 g, ServingSize 1 serving

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