Jamie Oliver shares ‘easy’ classic Victoria sponge cake recipe with fresh cream filling

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Victoria sponge is considered the quintessential English teatime treat and the first reference to the cake dates all the way back to 1615. Jamie Oliver, who has shared a plethora of cake recipes throughout his career, has shared his fresh filling sponge recipe.

Jamie’s recipe serves 14 people and takes just 50 minutes to bake plus cooling.

Jamie said: “This classic cake is, of course, named after Queen Victoria, the only monarch to reign longer than the current Queen.

“It’s relatively easy to make but does have a few quirks, you need to get as much air into it as possible, and be mindful of its sensitivity to variations in heat.

“Know your own well and invest in an oven thermometer!”

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For the sponge:

– 225g unsalted butter, at room temperature

– 225g white caster sugar

– One tablespoon vanilla extract

– Four large free-range eggs

– 225g self-raising flour

– One teaspoon baking powder

– Splash of milk

For the filling:

– 200ml double cream

– Vanilla pod

– One tablespoon of icing sugar

– 250g fresh strawberries

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Start by preheating the oven to 180 degrees Celsius and greasing or lining two round sandwich tins.

Next, cube up the butter and cream together with the sugar in a large mixing bowl until pale and fluffy before mixing in the vanilla extract.

Beat the eggs and gradually mix into the creamed butter and sugar before sifting in the flour, baking powder and a sprinkling of salt.

Jamie recommends mixing with a large metal spoon to ensure it doesn’t overman.

Stir in the milk to loosen the batter and divide the mixture between the two cake tins.

Bake in the oven for around 22 to 25 minute, or until golden brown. To test, insert a skewer into the middle of the cake and if it comes out clean, its fully baked.

Leave the sponge to cool in the tin for five minutes and then turn onto a wire rack to cool completely.

Once cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until soft peaks form.

Next, sift in the icing sugar and gently fold through until fully incorporated.

Place one of the cakes onto a plate or cake stand and spread over the vanilla cream into the middle of the cake.

It is important at this stage not to spread the cream right to the edges because it can spill out later.

Roughly slice or chop the strawberries and scatter them onto the top of the second cake and ensemble them together.

Dust the top with icing sugar and decorate with extra strawberries if needed.

The cake is then ready to serve and can be kept fresh for several days in an airtight container.

Jamie Oliver: Together continues tonight at 8pm on Channel 4.

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