Fancy Victoria sponge cake - Rethink Central

Fancy Victoria sponge cake

by | Apr 19, 2013 | Cake

“If you have the craving, but not the time, try making mini sponges instead.”
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Just about everyone has enjoyed a slice of Victoria sponge cake before.

They’re so delicious and easy to make with ingredients most people have in their kitchens most of the time.

The special thing about this cake is the addition of maple syrup to the batter – and the icing. It adds a bit of sophistication, although the taste still appeals to younger taste buds.

This is an incredibly uncomplicated cake to make, although it does take some time in the oven. If you have the craving, but not the time, try making mini sponges instead.

And, if strawberries happen to be in season, substitute them for the jam (It’s healthier and better tasting too!)

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Ingredients

Recipe makes 8 slices (10 if you’re generous with your cake)

For the base:

250 grams Butter, softened
175 grams Caster sugar
½ cup Maple syrup
4 medium Eggs
250 grams Self-raising flour

For the topping:

½ cup Strawberry jam
1 cup Double cream
3 tbs Maple syrup

To prepare

Preheat your over to 180°C. Grease and line a cake tin with parchment paper.

Place the butter, sugar, ½ cup of maple syrup, eggs and flour in a mixing bowl. Beat using an electric mixer until all the ingredients are well combined and the batter is smooth. Pour into the cake tin and bake for 1 hour. When a toothpick inserted in the centre comes out clean, remove cake from oven. Allow it to cool for a few moments in the tin before turning out on a cake rack to cool completely.

In the meantime, beat the cream and remaining maple syrup together until stiff peaks form.

When the cake has cooled, and the cream has been beaten, slice the cake in half lengthwise. Spread the jam over the bottom half of the cake. Top with a layer of the whipped cream. Replace the top half of the cake and spread with the rest of the whipped cream.

To serve

Hide the entire cake from anyone else in the house, while you enjoy a decadently large slice in solitude.

Really good bit

You can make this recipe as cupcakes if you plan to share or you need easily transportable slices. Simply pour your batter in a greased muffin tin (which is easier to deal with than paper liners). It’ll take about half the time to bake – check your cupcakes after about 35 minutes. They’re done when a toothpick inserted in the centre comes out clean.

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From the notebook of Katie Schenk

If you like this recipe why not try these other great cake recipes:

Cinnamon Rolls
Coconut, Lime and Blueberry Cake
Honey Cake with Apricots, Vanilla and Sweet Potato

And do please share your own favourite recipes below… we’d love to hear from you.

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