Rustic naked Victoria sponge layer cake recipe
Created by The Tesco Recipes team
This show-stopping Victoria sponge cake boasts an impressive 5 tiers and is guaranteed to turn heads. The light sponge is sandwiched between sweet jam, whipped cream and fresh raspberries and strawberries, and has a rustic style that makes it all the more quintessentially British.
See method- Serves 30
- 2 hrs 30 mins to prepare and 2 hrs 15 mins to cook
- 730 calories / serving
Ingredients
For the 15cm (6in) round cake
- 125g (4oz) butter, softened
- 125g caster sugar
- 2 eggs, beaten
- 125g self-raising flour
- 1 tsp vanilla extract
- 1 tbsp milk
For the 20cm (8in) round cake
- 225g (7 1/2oz) butter, softened
- 225g (7 1/2oz) caster sugar
- 4 large eggs, beaten
- 225g (7 1/2oz) self-raising flour
- 2 tsp vanilla extract
- 2 tbsp milk
For the 25cm (10in) round cake
- 500g (1lb) butter, softened
- 500g (1lb) caster sugar
- 8 large eggs, beaten
- 500g (1lb) self-raising flour
- 1 1/2 tbsp vanilla extract
- 4–5 tbsp milk
For the filling
- 3 x 454g jars strawberry or raspberry jam
- 500-750ml double cream
- 500-750g (1-1.5 lb) strawberries
- 500-750g (1-1.5 lb) raspberries
- mint leaves (optional) or rosemary, oregano
- icing sugar
Each serving contains
- Energy
- 3055kJ 730.0kcal
- Fat
- 41g
- Saturates
- 23g
- Salt
- 0.4g
- Sugars
- 64g
of the Reference intake
Carbohydrate 88.5gProtein 7.7gFibre 2.4g
Method
- Make and cook each cake separately. Heat the oven to gas 4, 180°C, fan 160°C.
- Grease and line the tin. Put the butter and sugar into a bowl and beat well. Add theeggsand a third of the flour and beat well. Stir in the remaining flour,vanillaextract and milk to mix to a soft consistency.
- Bake each cake in the oven until it is well risen and cooked in the centre when a skewer is inserted. The 15cm (6in) cake will take about 30 minutes, the 20cm (8in) cake will take 40-45 minutes and the 25cm (10in) cake 1 hour 10 to 1 hour 20 minutes. Leave the cakes until cold. Preferably wrap in foil and leave until the next day when they will be easier to slice.
- If the large and medium cakes have risen slightly in the centre, trim off the peak – just enough that the next cake can sit flat on top. Slice each cake in half horizontally into two or three layers as desired.
- Whisk the cream until thick. Spread each layer with jam and cream. You can put some of the fruits in the layers if you wish. Place the large cake on a board or serving plate. Place the other cakes on top. Decorate with fresh fruits as desired. Sprinkle with icing sugar.
- Tip: To make this cake even more impressive try using flowers and herbs to decorate, place these on after sprinkling.
- See more Baking recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
