This week we celebrated our daughters’ thirteenth birthday. For me the most important part of any birthday celebration is the cake. I always like to bake and decorate my own birthday cakes. There is a certain degree of charm to a home-made cake. Far from perfect. A little wonky. Made with love.
With two brand new teenagers in the house of course there was a party. With two cakes reflecting the very different personalities of each of the girls. Here’s the first. An elegant and understated layered Victoria sponge cake with fresh berries and cream.
Layered Victoria Sponge Cake with Fresh Berries and Cream
Best made and eaten on the same day
225 g unsalted butter, softened
1 cup and 1 tablespoon (225 g) caster sugar
4 large eggs
1 teaspoon of vanilla extract
1 1/3 cups (200 g) self-raising flour
2 tablespoons (25g) corn flour
1 teaspoon of baking powder
3-4 tablespoons of milk
300 ml of pure thick double cream suitable for dolloping
½ cup raspberry jam
1 punnet each of blueberries and strawberries
PREHEAT oven to 180 C. Grease and line two 20cm round sandwich tins.
PLACE butter and sugar into a mixing bowl. Cream together until light and fluffy.
BEAT eggs and gradually stir into the creamed sugar and butter mixture. Mix until well combined.
SIFT flour, corn flour and baking powder together .Fold into the batter with vanilla essence until smooth.
GRADUALLY add milk until the batter is of dropping consistency.
POUR batter into the prepared cake tins and bake in a moderate oven, centre rack position for about 25 minutes, until the cakes are golden and springy to touch.
REMOVE from oven and place on a wire rack to cool.
Assembling the Victoria Sponge
WHEN the cakes have cooled, spread layers of cream, then jam onto one of the sponges and place half the strawberries on the top, Spread a thin layer of cream onto the other cake with a palette knife for a smooth finish. This will be the top layer of your Victoria Sponge Cake. Carefully sandwich the cakes together. Arrange strawberries and blueberries on top.