Good Dee's Victoria Sponge Cake

By Deana Karim on April 19, 2019 0 comments

This sponge cake has descended from the fluffy clouds of the universe. You'll want to make this sponge cake over and over again.

Good Dee's Victoria Sponge Cake

Servings: 12

Calories per Serving: 159kcal

Preparation:

Tools: one medium mixing bowl, three small bowls, knife and cutting board, stand

mixer or hand mixer with whisk attachment, 8” cake pan (one or two), saucepan,

one sheet of parchment paper cut in half, and a small plastic sandwich bag (what I

used) or piping bag.

Cakes need to cool completely before filling so allow at least two hours.
The strawberry jam needs time to set so plan to make a few hours or a day before
Heavy cream is easier to whip if your tools and cream are very cold, so put the whisk/whisk attachment and one small bowl in the refrigerator before whipping
The assembled cake may need to be refrigerated for an hour or so depending on the ambient temperature while assembling
Using store-bought sugar-free jam and whipped cream is an option

Ingredients for cakes:

3 eggs

21g butter, ghee, or coconut oil, melted

21g yogurt

1 package Good Dee’s yellow snack cake mix

2 tsp vanilla extract

1 tsp almond extract

Ingredients for strawberry jam:

150g fresh diced strawberries

125g granulated sweetener, to taste

1/8 c lemon juice

1 tbsp vanilla extract

1 tsp gelatin

1 tsp water

Ingredients for whipped cream:

3/4 c heavy whipping cream

2 tsp vanilla extract

sweetener, if desired

Instructions for the cake layers:

1. Preheat oven to 325f/160c

2. Line cake pan(s) with parchment and grease lightly

*Trick for parchment: either cut to size of pan or crumple several times to make it

more flexible and stay in the pan well as you fill

4. Combine butter, yogurt, eggs, and extracts in a medium bowl and mix well

5. Add the yellow cake mix and stir until combined

6. Add half of the batter to each cake pan if using two, or add half to one pan and reserve the remainder to bake once the first cake is done, then repeat the following steps for the second cake, using new parchment in the cake pan - I used a kitchen scale to make sure the batter would be evenly distributed

7. Bake for 25-30 minutes (rotating pan halfway through) or until edges are set and the top is golden and a toothpick inserted into the center of the cake comes out clean

8. Allow the cakes to cool for at least two hours

Instructions for the strawberry jam:

1. Wash and dice strawberries

2. Add the berries to saucepan and mash them as much as possible

3. Add sweetener and lemon juice, then stir to combine

4. Turn the heat to low-medium and cook, stirring and mashing berries occasionally to desired berry texture, until berries are soft and sweetener is melted - if a smooth jam is your preference, an immersion blender can be used here

5. Dissolve gelatin in water in a small bowl and mix well

6. Add gelatin/water to strawberry mixture and mix well to ensure no clumps of gelatin

7. Turn off the heat, put the jam into a small bowl, and allow to cool - depending on desired texture, the jam may be ready within a few hours but I refrigerated it overnight; this required that I heat it up for 10-15 seconds in the microwave and stir to desired texture/spreadability

Instructions for the whipped cream:

1. Add the heavy whipping cream to the chilled bowl and whip with chilled whisk until soft peaks are formed

2. Add in vanilla extract and whip for another 10-15 seconds

3. Add whipped cream to piping bag or sandwich bag with a corner cut off

Instructions for assembling the cake:

1. On top of one cake layer, spread the jam to desired thickness - bear in mind that the filling may squeeze out of the cake layers when sliced so be conservative; I used a 1/4” layer, approximately

2. On top of the jam, pipe the whipped cream - keep in mind that the outside edges will be visible once the cake is assembled

3. Place the second layer of the cake on top and press down lightly

4. Refrigerate for at least an hour

5. Slice into 12 pieces and enjoy!

Unassembled, the cakes can be kept at room temperature for up to three days, but the assembled cakes should be refrigerated and will keep for a week - the whipped cream will deflate over time, though. Unassembled cakes can be frozen for several months but should not be frozen once assembled.