Thursday, September 29, 2011

Victoria sponge cake with strawberry butter cream filling~

One day I whipped up a bowlful of Strawberry Buttercream because I wanted to have a different filling for my strawberry macarons... I made such a mess making it and in the end I didn't think it went very well with the macarons. So ... what to do with a LARGE BOWL of strawberry buttercream? Use it for a cake of course!!! haha! i looked up a random recipe for a Victorian sponge cake (which is usually filled with jam and cream) and made it! it was really simple and turned out really nice and spongey ^^ 

For the sponge: (from

125g self-raising flour
125g butter, softened
125g caster sugar
2 medium eggs
2 tbs milk

  • 1. Cream butter and sugar together with electric beater till pale and fluffy. 
  • 2. Add the eggs one and a time, beating between each addition. Sift in the flour and add milk and mix together.
  • 3. Divide mix between 2 pre-lined 7 inch round cake tins and bake in pre-heated 180oC oven for 20-25 minutes. Allow to cool in tin and turn them out onto a wire rack.
  • Strawberry Buttercream
  • 3 egg yolks
    90g caster sugar
    2 tbs water
    125g softened, unsalted butter
    90g strawberry jam  

  • 1. Beat egg yolks on high speed with electric mixer for 10 minutes until pale and creamy.
  • 2. Place sugar and water in small saucepan and bring to boil. Simmer until syrup reaches 121oC. Slowly pour syrup into the creamed yolks while beating at medium speed. Beat on high for 10 minutes, until cool.
  • 3. Add softened butter bit by bit while mixing on medium speed. Beat on high for 2 minutes. Add strawberry jam and beat for 2 minutes.
Layer one~~
2nd layer with iced topping!


  1. Wow! I love how the buttercream oozes out of the sides... yum! When you said strawberry buttercream, I thought you used strawberries, but it's just jam which is fantastic since I can try this! (Strawberries are way, way expensive here, huhu)

  2. hehe yeah the buttercream is a bit different from other buttercreams i have tasted. I guess it was more runny~ that's why it oozed out =p I want to try a different recipe next time and use real strawberries because I found using jam was a little sweet. Maybe you can reduce the amount you add.. oh and I really think you should try a chiffon cake =D

  3. The sponge cake part tasted like a sugar cookie. The strawberry butter cream was amazing.


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