Lucky for me, Chaim chose an easy cake for his birthday this year (especially after my crazy birthday cake!). But easy doesn’t mean boring. While simple, this cake is delicious. Just make sure you use the best strawberries you can find.
And I have to admit, the history geek in me got a little thrill making Queen Victoria’s favorite cake 🙂
Victoria Sponge Cake
For the sponge cake:
2 cups (455 g) unsalted butter, at room temperature
2 cups (400 g) granulated sugar
7 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/4 cup whole milk
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
For the filling:
2 cups heavy cream
1/3 cup (35 g) confectioners’ sugar
1 teaspoon vanilla bean paste
For the assembly:
4 pints fresh strawberries
1/4 cup (25 g) confectioners’ sugar
Make the sponge cake:
1. Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray.
2. Place the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat until light and fluffy, about 8 minutes. Scrape down the sides and bottom of the bowl.
3. Add eggs one at a time, beating on high speed for 30 seconds and then scraping down the sides of the bowl after each addition. Add the vanilla and milk, and beat for a few seconds.
4. In a medium bowl, sift together the flour, baking powder, and salt. With the mixer on medium-low speed, slowly add the flour mixture and mix just until incorporated. Using a large rubber spatula, scrape the bottom and sides of the bowl and gently fold the batter a few times to make sure that the flour is distributed evenly.
5. Divide the batter evenly between the 2 prepared pans. If you have a kitchen scale, use it to weigh each pan to ensure that they are filled evenly. Smooth the batter with a small offset spatula. Bake for 20 to 25 minutes, until the tops are golden brown and the cake springs back when touched. Cool in the pans for 10 minutes, then turn the cakes out onto a cooling rack to cool completely.
Make the filling:
Combine the heavy cream, confectioners’ sugar, and vanilla bean paste in a mixing bowl, and whisk until stiff and smooth (I did this in my stand mixer with the whisk attachment).
Assemble the cake:
1. Set aside a few of the best-looking strawberries for the top of the cake. Hull and halve the remaining strawberries.
2. Place one of the cake layers on a serving plate, spread with all of the filling, and arrange the halved strawberries over the filling.
3. Place the second cake layer over the berries and cream, dust with the confectioners’ sugar, and top with the reserved whole berries. Serve immediately.