- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
Two tiers of fluffy sponge, lashings of whipped cream, and a heaping pile of fresh strawberries make this classic Victoria sponge the ultimate party cake.
- Serves12
- Cook time25 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 180g Truvia For Baking Caster
- 200g unsalted butter, softened
- 1 1/3 cups (200g) self-raising flour
- 4 eggs
- 1 tsp vanilla extract
- 2 tbs reduced-fat milk
- 1 tsp baking powder
- 150ml thickened cream
- 250g strawberries
- Truvia For Baking Caster, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease two 18cm (base measurement) round cake pans and line the bases and sides with baking paper. Use an electric mixer to beat Truvia For Baking Caster, butter, flour, eggs, vanilla, milk and baking powder in a large bowl until pale and creamy. Divide between the prepared pans and smooth the surfaces.
Step 2
Bake for 22-25 mins or until a skewer inserted into the centres comes out clean. Set aside in the pans for 5 mins before turning onto a wire rack to cool completely.
Step 3
Use a clean electric mixer to whisk the cream in a bowl until soft peaks form. Slice one-third of the strawberries. Quarter or halve remaining strawberries.
Step 4
Place 1 cake on a serving platter. Spread with half the cream. Top with the sliced strawberries and remaining cake. Spoon over the remaining cream and top with the remaining strawberry. Dust with extra Truvia For Baking Caster to serve.
Recipe tip
To help the sponges rise, place a roasting pan filled with water at the bottom of the oven during baking.
Classic Victoria sponge cake
- Serves12
- Cook time25 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 180g Truvia For Baking Caster
- 200g unsalted butter, softened
- 1 1/3 cups (200g) self-raising flour
- 4 eggs
- 1 tsp vanilla extract
- 2 tbs reduced-fat milk
- 1 tsp baking powder
- 150ml thickened cream
- 250g strawberries
- Truvia For Baking Caster, extra, to serve
Description
Two tiers of fluffy sponge, lashings of whipped cream, and a heaping pile of fresh strawberries make this classic Victoria sponge the ultimate party cake.
Method
Step 1
Preheat oven to 160°C. Grease two 18cm (base measurement) round cake pans and line the bases and sides with baking paper. Use an electric mixer to beat Truvia For Baking Caster, butter, flour, eggs, vanilla, milk and baking powder in a large bowl until pale and creamy. Divide between the prepared pans and smooth the surfaces.
Step 2
Bake for 22-25 mins or until a skewer inserted into the centres comes out clean. Set aside in the pans for 5 mins before turning onto a wire rack to cool completely.
Step 3
Use a clean electric mixer to whisk the cream in a bowl until soft peaks form. Slice one-third of the strawberries. Quarter or halve remaining strawberries.
Step 4
Place 1 cake on a serving platter. Spread with half the cream. Top with the sliced strawberries and remaining cake. Spoon over the remaining cream and top with the remaining strawberry. Dust with extra Truvia For Baking Caster to serve.