Recipes

Mrs Lee’s ‘Naked’ Victoria Sponge Cake

I hosted a baby shower for my older sister on Sunday and decided to make a four tiered ‘naked’ Victoria sponge cake. My sister had originally wanted me to make one for her wedding cake this time last year but her husband wasn’t a fan so I thought I would make it for the baby shower instead! I was really pleased with how it turned out so thought I would share how I made it. This sponge recipe is foolproof and is easily adapted to a chocolate or coffee sponge also.

Ingredients

Sponge (this will make two 8inch sponges, repeat recipe to make the four needed)

  • 8oz margarine or unsalted butter
  • 8oz caster sugar
  • 8oz self raising flour
  • 4 medium eggs
  • A few drops of vanilla essence
Vanilla Frosting (this will make just enough to sandwich the four sponges together)
  • 250g Icing sugar
  • 80g Unsalted Butter at room temperature
  • 25ml milk
  • A few drops of vanilla essence
  • 2 tsps. of baking powder
To finish
  •  A jar of jam of your choice, I used strawberry
  • Fresh fruit, I used raspberries, strawberries and blueberries
  • 2 tbsps. of icing sugar plus some more to dust
  • A splash of cold water

Method

  1. Beat together the butter and sugar until creamy. I use my Kenwood K Mix for this but you can also do it by hand
  2. Whisk your eggs and vanilla together then add half to your butter and sugar. Beat by hand or on a medium-high speed In your mixer.
  3. With your mixer still going add half your flour to the cake batter along with the baking powder then add the rest of your egg before adding the remaining flour. Turn the mixer up slightly and beat until smooth.
  4. Divide the cake batter between two greased 8 inch cake loose bottomed cake tins.
  5. Bake at 180 degrees for about 25 minutes until golden and the sponge springs back when pressed gently
  6. Transfer sponges to a cooling rack to cool completely before trying to assemble
  7. When the cakes are cool you can make the frosting, again I make this in my Kenwood K Mix but it can be done by hand also. Beat together the butter and icing sugar until it looks like crumbs.
  8. With the mixer still going slowly add the milk and vanilla essence into the bowl.
  9. The frosting will now begin to come together, beat on a high speed for around five minutes. This makes the frosting nice and light.
  10. To assemble the cake start by spreading an even layer of jam onto the top of your bottom sponge. Spread an even layer of frosting onto the bottom of your second sponge then sandwich the two together. Repeat this step for the next two sponges. Leave your top sponge plain for now.
  11. Mix your 2 tbsps of icing sugar with a splash of cold water and mix until you get a smooth consistency. You want this fairly thick as you don’t want it to run down the cake its purely a glue for your fruit.
  12. To decorate put a blob of your icing mix into the centre of the cake and arrange some of your fresh fruit. Put as much or as little as you want. Place some more of the fresh fruit around the base of the cake once it is onto your cake stand/ serving plate.
  13. Dust the cake with icing sugar through a sieve and then serve! Enjoy!!


  
  
  
  
  

 If you decide to give this recipe a go please do let me know, take a photo and tag me on Twitter or Instagram as I’d love to see!
Thanks for reading!
Harriet

1 Comment

  1. Arielle

    September 30, 2015 at 12:05 pm

    It looks so beautiful and delicious! <3

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