My Naked Summer berry Victoria sponge cake for brunch

I’m on summer holiday woohoo!! Since I finished my IB, which was a whole year ago SHOCK HORROR, all my summers have been super futile and boring. I spent a majority of last summer crocheting. So I was in the peak of my futility and realised I had a brunch scheduled with a friend. So I decided to invite a bunch of friends over and see people I hadn’t seen while away at college!


Yup! you guessed it that means a lot more brunch recipes will be coming up. While planning the menu, I decided to make one showstopping dish, and since I had been craving a good Victoria sponge,  I decided to make this lovely 3 tier naked Victoria sponge cake. One thing  I love about food in summer time is the wide availability of fresh herbs and fruits, so I decided to incorporate this by using berries in this recipe.

Hope you enjoy this recipe.




For the sponge

500 grams or 2 1/8 cups of butter

500 grams or 3 3/4 cup of flour

500 grams or 2 1/2 cups of caster sugar

7 large eggs

1 teaspoon of vanilla extract

For the frosting

250 grams or 2 1/8 cups of butter

250 grams or 1 3/4 cups of powdered sugar

1/4 teaspoon of vanilla extract

500 grams or 3 cups of strawberry

200 grams or 1 cup  of blueberries


  1. Preheat the oven to 180 degrees Celsius ( 360 degrees Fahrenheit), fan assisted.
  2. Place the butter in a bowl and cream until it starts to turn pale. I use an electric whisk, but if you are doing this by hand, I suggest using a wooden spoon, I just find it a lot more efficient.
  3. Add the sugar to the bowl and carry on whisking until the mixture is basically white.
  4. Add the vanilla extract and beat until well incorporated.
  5. Add the eggs one at a time and whisk well.
  6. Sift in the flour into the bowl.Whisk the mixture first on a slow setting and then gradually build up to a higher speed.


Preparing the Pans

  1. I use 3 pans with diameters 10cm, 17cm and 25cm.
  2. Using a brush, coat the pan with sunflower oil or butter.
  3. Add some flour to the pan and coat the layer of oil or butter with flour.
  4. Divide the batter mixture amongst the 3 pans and place in the oven.
  5. Bake the cake for at least 20 minutes before reopening the oven so it bakes on an even layer.
  6. After 20 minutes the littlest cake should be ready, stick a toothpick and see if it comes out clean, if so remove the cake. If it doesn’t come out clean, keep rechecking the cake every 5 minutes until all three are successfully cooked.

Making the frosting

  1. Whisk the butter until its very pale and its nearly white.
  2. Add the powdered sugar and the vanilla extract and whisk well.
  3. You want a very fluffy texture.

Frosting the Cake

  1. I let the cake cool overnight before frosting them.
  2. Ito ensure they all had a flat even surface I removed them form their pans as soon as they were cool enough to handle.
  3. I flipped them and then placed a flat heavy object, which had a larger perimeter than the cakes and left the overnight. I used heavy serving rays and baking dishes.
  4. Stem the strawberries and slice into thin slices.  Do not slice all the strawberries at once, as you may not need all of them.
  5. Take the largest layer of the cake and put a thick layer of frosting on the top layer of the cake. About 2 centimetres in thickness.
  6. Cover this layer with the freshly sliced strawberries.
  7. Carefully place the next cake layer on top of this and repeat.
  8. For the fruit layer of the last layer of cake I prefer to use whole strawberries with the stem still intact.
  9. I placed blueberries in between the strawberry slices and I randomly just placed it on the first layer.
  10. Using a butter knife I lightly coat the circumference of each of the cake layers.
  11. For the final touch, I decided to used powdered sugar and a sieve to lightly dust over the cake.





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