Victoria Sponge Cake
stuffed with whipped cream, jam, and cherry compote
This double layer Victoria sponge requires two 23cm (9 inch) non-stick springform cake tins. You can easily halve the recipe for a smaller cake, but I felt like going all out with this one and wanted some height on it. I also quite wanted to add more cream(!) but I’d used it all up, however if you want to push the boat out I think you could up the quantity to 500ml of whipped cream for a really decadent finish. Get the best quality cream you can, as the taste really heightens the cake.
It’s the classic Victoria sponge recipe of equal parts eggs, flour, sugar and butter, which makes for a rich, golden cake. This also makes it very easy to adapt the scale as required.
Serves 10-12
