If you want to decorate it on the same day then make sure the cake has completely cooled to stop the cream from melting. I tend to make the cake the day before decorating it.Instead, consider creaming the butter and sugar together, then adding the beaten eggs, then the flour. The all-in-one method from the original recipe produces a heavier sponge.The eggs I used for the cake in the picture totalled to 210g so I used 210g each of butter, sugar and flour. The ingredient quantities provided will work but because eggs vary in size, it's better to start by weighing your eggs (shells removed), then adjust the weights of your butter, sugar and flour accordingly.I use a well reviewed BBC Good Food recipe which has plenty of useful feedback and tips and I’ve made this cake so many times that I’ve now added some of my own: Somehow the fresh cream and strawberries make it look fancier than it really is and while I’m generally lazy about decorating cakes, this is pretty low effort, even for me. Unsurprisingly, the answer is usually "no" as fresh cream has a much shorter shelf life than butter cream.īut a Victoria sponge made with fresh cream is such a treat so I make this cake for birthdays, BBQs or any occasion where it isn’t likely to hang around for long. I have a friend who, upon spying a Victoria sponge in a cafe, will always ask if it’s been made with fresh cream.
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