Directions

Ben's NEARLY NAKED VICTORIA SPONGE

Ben’s nearly naked Victoria sponge

“If you have a birthday coming up, or just fancy a treat while in lockdown, this nearly naked Victoria sponge recipe is the perfect show-stopper! Even if you’re new to baking, the recipe has eight simple steps and all the tops, tricks and tools you’ll need. Good luck! ” – Exec Head Chef, Ben Johnson.

You’ll need:

  • 4 medium eggs
  • 250g caster sugar
  • 250g self raising flour
  • 250g unsalted butter
  • 12g baking powder
  • 1tsp vanilla extract
  • 100g of your favourite jam
  • 1/2 tsp salt
  • 3 cake tins
  • 2 large mixing bowls
  • 1 electric or hand whisk
  • 1 spatula

 

Method:

1.Pre-heat your oven to 160oc/ gas mark 3.

2.Using your first mixing bowl, add the cream, butter and sugar and mix together until light, fluffy and creamy. Add the eggs one by one, beating well after adding each egg (if it starts to curdle, add a little flour).

3.Now, sift the flour and baking powder and continue to fold until you have a smooth batter (finish off with a flexible spatula if need be, to avoid over beating in the mixer).

4.Once all combined, grease your sandwich cake tins and divide the mixture between the tins, gently smoothing the surface so they are even. Then bake for 25 minutes until golden (to check if it’s cooked to perfection, use a clean knife and insert into the middle – If it comes out clean, you’re done).

5.To make the frosting, combine butter and cream cheese in the bowl of your mixer and beat until creamy and well-combined. To add a little extra flavour, add 1 tsp of vanilla extract and a sprinkle of salt before continuing to mix together. With your mixer on low, gradually add icing sugar until completely mixed together.

6.Fill a piping bag (with a 1cm tip) with the frosting. Once cooled, place the bottom cake layer onto a cake stand, carefully pipe a ring of frosting flush with the edge of the cake. Continue to fill the circle with a little more frosting, then spread out with an off-set spatula to create an even layer. For the middle layer, repeat this step, but this time fill the circle with a even layer of your favourite jam.

7.Add the final layer of cake, this time bottom side up so the cake is completely flat, spread the frosting on top so there is an even layer about 2mm thick, then use the rest sparingly on the side.

8.It’s time to decorate! Choose your favourite seasonal berries and decorate the top of the cake. We’ve also topped ours with raspberry macaroons to give it an extra tasty finish!

If you have any baking questions or need any help with recipes, please contact Ben @burleymanor on Instagram.