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
- Preheat the oven to 180 degrees Celsius ( 360 degrees Fahrenheit), fan assisted.
- 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.
- Add the sugar to the bowl and carry on whisking until the mixture is basically white.
- Add the vanilla extract and beat until well incorporated.
- Add the eggs one at a time and whisk well.
- 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
- I use 3 pans with diameters 10cm, 17cm and 25cm.
- Using a brush, coat the pan with sunflower oil or butter.
- Add some flour to the pan and coat the layer of oil or butter with flour.
- Divide the batter mixture amongst the 3 pans and place in the oven.
- Bake the cake for at least 20 minutes before reopening the oven so it bakes on an even layer.
- 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
- Whisk the butter until its very pale and its nearly white.
- Add the powdered sugar and the vanilla extract and whisk well.
- You want a very fluffy texture.
Frosting the Cake
- I let the cake cool overnight before frosting them.
- Ito ensure they all had a flat even surface I removed them form their pans as soon as they were cool enough to handle.
- 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.
- Stem the strawberries and slice into thin slices. Do not slice all the strawberries at once, as you may not need all of them.
- 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.
- Cover this layer with the freshly sliced strawberries.
- Carefully place the next cake layer on top of this and repeat.
- For the fruit layer of the last layer of cake I prefer to use whole strawberries with the stem still intact.
- I placed blueberries in between the strawberry slices and I randomly just placed it on the first layer.
- Using a butter knife I lightly coat the circumference of each of the cake layers.
- For the final touch, I decided to used powdered sugar and a sieve to lightly dust over the cake.